WO2016167362A1 - Sterilization device for cut vegetable, sterilization system, sterilization method, and sterilized cut vegetable - Google Patents

Sterilization device for cut vegetable, sterilization system, sterilization method, and sterilized cut vegetable Download PDF

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Publication number
WO2016167362A1
WO2016167362A1 PCT/JP2016/062164 JP2016062164W WO2016167362A1 WO 2016167362 A1 WO2016167362 A1 WO 2016167362A1 JP 2016062164 W JP2016062164 W JP 2016062164W WO 2016167362 A1 WO2016167362 A1 WO 2016167362A1
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Prior art keywords
cut vegetables
cut
vegetables
sterilization
sterilizing
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PCT/JP2016/062164
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French (fr)
Japanese (ja)
Inventor
聡 高根
健史 岡本
亮太郎 藤村
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キユーピー 株式会社
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Priority to JP2017512603A priority Critical patent/JP6678165B2/en
Publication of WO2016167362A1 publication Critical patent/WO2016167362A1/en

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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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids

Definitions

  • the present invention relates to a cut vegetable sterilizer, a sterilization system, a sterilization method, and a cut vegetable obtained by the sterilization method.
  • Patent Document 1 For example, there is a patent for a device that cleans vegetables while trapping floating foreign substances separated from objects to be cleaned such as vegetables in a water tank by arranging a drum with blades inside the water tank in which the cleaning liquid is stored. It is described in Document 1. This apparatus is used as a sterilizing apparatus by changing the cleaning liquid to sterilizing water.
  • Patent Document 2 in a storage tank storing water, a plurality of buckets having a plurality of through holes formed on the bottom and side walls are arranged to be reversible, and a plurality of objects to be cleaned are stored in the bucket by reversing the bucket.
  • Patent Document 2 describes an apparatus for cleaning an object to be cleaned by sequentially transferring (foodstuff) to adjacent buckets. This device can also be used as a sterilizing device by replacing water with sterilizing water. Therefore, it is often used in processing plants for sterilization.
  • Patent Document 1 when the apparatus of Patent Document 1 is used, for example, as a sterilization apparatus for shredded (finely chopped) vegetables, the worn blades of the rotating blade-equipped drum section and the water tank everywhere occur, However, it was difficult to obtain the whole vegetable as an equal sterilized product because it was mixed as insufficient sterilization or excessive sterilization. In addition, the rotation of the blades caused more physical damage (damage) to the vegetables and reduced the product value.
  • Patent Document 2 when the apparatus described in Patent Document 2 is used for sterilizing vegetables, most vegetables are sterilized, but the surface of the vegetables floating in the sterilized water in the bucket protrudes from the sterilized water, and this part is sterilized. Due to the lack of time, the vegetables as a whole are mixed with a shortage of sterilization. If the sterilization time is lengthened to avoid this, an excessive sterilized product is produced in a part of the vegetable, and this causes another problem that it becomes easy to cause damage such as discoloration during the storage period.
  • Patent Document 3 describes that the shredded vegetables are more than necessary. An easy-to-handle and inexpensive sterilization apparatus for shredded vegetables that can uniformly sterilize the whole vegetable without any damage has been proposed.
  • the present invention has been made in view of the above problems, and can prevent damage to cut vegetables in the sterilization process and outflow of water-soluble nutrients from the vegetables, and also cut vegetables with a small amount of sterilization liquid.
  • An object of the present invention is to provide a cut vegetable sterilizer, a sterilization system, a sterilization method, and a cut vegetable obtained by the sterilization method.
  • the present invention is grasped by the following composition.
  • the sterilizer of the present invention is a cut vegetable sterilizer that performs sterilization by spraying a sterilizing liquid on the cut vegetables.
  • the sterilization apparatus of the present invention is a sterilization apparatus for sterilizing a cut vegetable while being conveyed by a conveying means, and spraying a sterilizing liquid from around the cut vegetable disposed and conveyed on the conveying means.
  • the sterilizing liquid sprayed by the one or more spraying means has an average particle diameter of 1 mm or less and is provided on an inclined surface of the transporting means provided so that the upstream side is lowered. It is comprised so that it may flow to the said upstream side along.
  • the sterilization apparatus of the present invention is characterized in that, in the configuration of (1) or (2), the sterilization apparatus has a means for generating an airflow in a direction to penetrate the cut vegetables.
  • the sterilizer according to the present invention is the slightly acidic solution obtained by electrolyzing tap water, hypochlorous acid aqueous solution or hydrochloric acid aqueous solution in any one of the constitutions (1) to (3). It is selected from the group consisting of hypochlorous acid water, ozone water, and organic peracids.
  • the sterilizer according to the present invention is characterized in that, in any one of the constitutions (1) to (4), the amount of the sterilizing solution used is 1.0 L to 10.0 L per 1 kg of vegetables.
  • the spray range of the sterilizing liquid by the spray means is a pyramid shape having the spray port of the spray means as a vertex. It is characterized by that.
  • the cut vegetable sterilization system according to the present invention is provided with an inclination so that the upstream side is lowered, and a conveying means for conveying the cut vegetable, and an average particle diameter of 1 mm from the periphery of the cut vegetable.
  • a sterilizing apparatus including one or more spraying means configured to spray the following sterilizing liquid, and the sterilizing liquid sprayed from the one or more spraying means flows upstream of the conveying means. It is like that.
  • the sterilization system for cut vegetables according to the present invention is characterized in that, in the configuration of (7), the sterilization system includes means for generating an airflow in a direction penetrating into the cut vegetables.
  • the sterilization system for cut vegetables according to the present invention is the input according to (7) or (8), wherein the sterilization system supplies the cut vegetables adjacent to the upstream side of the conveying means. It further comprises a mouth and an outlet for collecting the sterilized cut vegetables adjacent to the downstream side of the conveying means.
  • the sterilization system for cut vegetables according to the present invention eliminates the bias of the cut vegetables arranged on the conveying means upstream of the sterilization apparatus in the configurations of (7) to (9). It further comprises a loosening means.
  • the sterilization system for cut vegetables according to the present invention is characterized in that, in the configuration of (10), the loosening means is comb-shaped.
  • the cut vegetable of the present invention is characterized by being manufactured by the cut vegetable sterilization apparatus or sterilization system according to any one of (1) to (11).
  • the sterilization method of the present invention is characterized in that sterilization treatment is performed by spraying a sterilizing liquid on cut vegetables.
  • the sterilization method of the present invention is characterized in that, in the configuration of (13), the sterilizing liquid is infiltrated into the cut vegetables with an air flow in a direction infiltrating into the cut vegetables.
  • the sterilization method of the present invention is characterized in that, in the configuration of (14), the airflow in the direction penetrating into the cut vegetables is 0.8 m or more per second.
  • the cut vegetables of the present invention are characterized by being produced by the sterilization method according to any one of (13) to (15).
  • cut vegetables are sterilized in a state where convection does not occur (stationary) as in the background art described above, so that there is little damage to the cut vegetables, and the sterilizing liquid by spraying Since it is sprayed evenly, even a small amount of sterilizing solution can be sterilized efficiently. Moreover, since the cut vegetables can be sterilized by spraying (spreading) a small amount of sterilizing liquid, the outflow of nutrient components can be suppressed. Further, since the sterilization is performed while the cut vegetables are conveyed by the conveying means, an improvement in production efficiency can be expected by shortening the sterilization time.
  • FIG. 2 is a cross-sectional view of the sterilization system of FIG. 1 along the line AA.
  • FIG. 2 is a cross-sectional view of the sterilization system of FIG. 1 along the line BB.
  • cut vegetables refer to cut vegetables.
  • all the general vegetables such as cabbage, carrot, lettuce, leaf lettuce, salad vegetables, mizuna, spinach, peppers can be used, and among them, cabbage, lettuce, carrots and peppers are effective in the present invention. It is preferable from the viewpoint of being large.
  • vegetables can be used in the present invention regardless of outdoor vegetables, house vegetables, factory vegetables manufactured under aseptic conditions, and the like.
  • ⁇ Description of cut vegetables-2> When cutting vegetables, remove the skin and core beforehand to make whole vegetables, cut it into two or four equal parts, and if the vegetables are leaves, cut them from the core Since a process such as stacking leaves is performed, in pre-sterilization before cutting, a sodium hypochlorite aqueous solution (effective chlorine concentration: preferably 25 to 500 ppm, more preferably 50 to 300 ppm), an organic peracid, an organic acid, an aqueous alkaline solution (pH 11 to 14) such as an aqueous solution of calcined calcium and sodium hydroxide, and a sterilizing solution having strong sterilizing power is used, and immersion treatment, shower treatment, and the like are performed. Regarding other conditions, the description in Japanese Patent No.
  • the pre-sterilized vegetables before cutting may be washed with water as necessary before being put into a cutting process described later, and further drained.
  • Cut vegetables that can be used in the present invention are managed with the number of general viable bacteria suitable for edible by spraying treatment, without performing immersion treatment or shower treatment, by performing such preliminary sterilization according to the initial bacterial count. It becomes possible to do.
  • the shower treatment means that the treatment is performed with large water droplets so that the water droplets do not move in the air from the treated portion.
  • the spray treatment of the present invention has small water droplets enough to drift in the air (average particle size is 1 mm or less, preferably 0.3 mm to 0.7 mm). It drifts on the generated airflow or the airflow generated by the fan, and it becomes possible for water droplets to permeate around or inside the treated part.
  • ⁇ Description of cut vegetables-3> As an aspect of cutting vegetables, an aspect of cutting with a blade such as shredded, strip-cut, ginkgo cut, beat cut, and round cut can be cited. Particularly, the size is preferably cut into pieces having a width of 0.2 to 5.0 mm in terms of meeting consumer demand and ease of eating. Moreover, it is preferable to use the vegetable cut by such a magnitude
  • FIG. 1 is a top view of the system as seen from above.
  • the cut vegetable sterilization apparatus may be provided as a part of or integrally with the conveying means, or may be provided as a separate part or part independent of the conveying means.
  • the cut vegetable sterilization system 1 is transported by an inlet 20 to which cut vegetables are supplied, a transport means 10 for transporting cut vegetables supplied from the input port 20, and a transport means 10. And an outlet 50 from which the cut vegetables are collected.
  • the cut vegetable sterilization system 1 may further include a container 60 into which the sterilized cut vegetables collected from the discharge port 50 are placed.
  • the input port 20 is provided adjacent to the upstream end of the transport unit 10, and the discharge port 50 is provided adjacent to the downstream end of the transport unit 10.
  • the conveyance means 10 is a conveyor belt etc., for example, and has a moving function.
  • the conveying means 10 includes a belt 11 on which cut vegetables and the like are arranged, a frame 12, a leg portion 13, and a guide 14 that prevents the items placed on the belt 11 from protruding. Since a well-known device such as a conveyor belt can be used as the conveying means 10, detailed description of each part of the conveying means 10 is omitted here.
  • cut vegetables may be supplied on the belt 11 of the conveying means 10 in a state of being piled up all at once from the insertion port 20.
  • the loosening means 30 may be provided on the upstream side of the conveying means 10.
  • the loosening means 30 plays a role of evenly distributing cut vegetables supplied and arranged on the conveying means 10 evenly. For example, the piled cut vegetables are broken and flattened.
  • the loosening means 30 may be comb-shaped as shown in FIG. In FIG. 1, two loosening means 30 are provided side by side along the longitudinal direction of the conveying means 10.
  • the shaft 32 of the loosening means 30 extends in a direction perpendicular to the longitudinal direction of the transport means 10.
  • the plurality of comb teeth 33 extend along the direction perpendicular to the shaft 32 of the loosening means 30, that is, along the longitudinal direction of the conveying means 10, at a constant interval along the axial direction of the loosening means.
  • the shape of the comb teeth is formed symmetrically about the axis 32 of the loosening means 30.
  • the number and shape of the loosening means 30 are not limited to the shape shown in FIG. 1 and can be changed as necessary.
  • a driving device (gear or the like) 31 that drives the loosening means 30 can be disposed outside the conveying means 10 (specifically, the guide 14). With such a loosening means 30, the cut vegetables supplied and arranged unevenly are moved to a thickness suitable for sterilization.
  • This thickness is, for example, 20 to 100 mm, and preferably 50 mm or less. This thickness is selected from the viewpoint of sterilization efficiency.
  • the cut vegetables supplied from the inlet 20 and having a constant thickness by the loosening means 30 as necessary pass through the region where the sterilizer 40 is provided by the conveying means 10.
  • the sterilizer 40 is present downstream of the loosening means 30 in the transport means 10.
  • the sterilizer 40 includes one or more spray means 41. In the embodiment shown in FIG. 1, the sterilization apparatus 40 including four spraying means 41 is shown, but the number of spraying means 41 can be changed as necessary.
  • Each spray means 41 has an injection port 42 at the tip.
  • the sterilizing liquid is sprayed from the injection port 42.
  • the plurality of spray means 41 preferably have spray areas S (see FIG. 1) that overlap each other in order to be surely sprayed on the cut vegetables.
  • the spraying range (spraying range) of the sterilizing liquid can be made into a pyramid shape with the injection port 42 as the apex, and the spraying areas S overlapping each other are sprayed as efficiently as possible. It becomes possible.
  • the cut vegetables placed on the belt 11 of the transport means 10 are sprayed by the spray means 41 while being transported by the transport means 10 without being stirred in the region where the sterilizer 40 is provided. It is sterilized by the sterilizing liquid sprayed from the mouth 42.
  • the belt 11 of the conveying means 10 is formed as an inclined surface.
  • the conveying means 10 (particularly the belt 11) is inclined so that the upstream side near the input port 20 is low and the downstream side near the discharge port 50 is high.
  • the upstream side and the downstream side are based on the traveling direction of the conveying means 10.
  • the step of inclination is shown in the cross-sectional view of FIG. Therefore, when the belt 11 is made of a material that is difficult to pass water, the sterilizing liquid (used sterilizing liquid) sprayed (sprayed) from the spray means 41 is cut toward the lower upstream side (that is, in one direction).
  • the cut vegetable comes into contact with the new sterilizing solution at the end of sterilization, and the cut vegetable is substantially not immersed in the sterilizing solution. Note that the sterilizing liquid once sprayed from the spray port 42 of the spray means 41 is not used again for sterilization.
  • the inclination angle formed by the belt 11 of the conveying means 10 is desirably 2% to 25%. If it is lower than 2%, the sterilizing liquid (used sterilizing liquid) spread (sprayed) from the spray means 41 on the belt 11 does not flow sufficiently, the amount flowing from the discharge port 50 increases, and the cut vegetables are finally sterilized. Touching the used disinfectant. If it is higher than 25%, the cut vegetables on the belt 11 tend to collapse to the upstream side, and it becomes difficult to dispose with the loosening means.
  • the average particle diameter of the sterilizing liquid (water droplets) sprayed from the periphery of the cut vegetables on the belt 11 by the spray means 41 is 1 mm or less, preferably 0.3 mm to 0.7 mm. If the particle size of the sterilizing solution is too large (ie, more than 1 mm), the sprayed sterilizing solution is difficult to reach deeply, and even if the particle size is too small (ie less than 0.3 mm), the sterilizing solution spreads and the predetermined sterilizing effect Is determined from the viewpoint that it is difficult to obtain.
  • the water droplets sprayed from the spray means 41 are carried to the cut vegetables together with an air flow in a direction penetrating the cut vegetables.
  • penetration means that the sprayed water droplets are carried by the airflow through the gap between the cut vegetable strips.
  • the spray means 41 is positioned above the transport means 10 and the direction of the airflow generated by spraying is determined by the downward airflow (approximately 0.1 to 0.4 m / second) from the fan. By combining them, it becomes possible to efficiently infiltrate the cut vegetables with the sterilizing liquid.
  • the spray means 41 may be below the conveying means 10 and is sterilized to the inside of the cut vegetables by accompanying an air flow in a direction penetrating the cut vegetables from the lower side to the upper side. It becomes possible to process with a liquid.
  • Examples of the sterilizing liquid sprayed by the spray means 41 include tap water, hypochlorous acid water, slightly acidic hypochlorous acid water, ozone water, and organic peracids. From the standpoint of not seeking, it is preferable to use a slightly acidic hypochlorous acid water obtained by electrolyzing an aqueous hydrochloric acid solution with an electrolyzer as a sterilizing solution. In addition, since the chlorine component is contained in tap water, tap water can also be used for a disinfection liquid.
  • the temperature of the sterilizing solution to be sprayed (sprayed) is 10 ° C. or less, preferably 2 to 5 ° C. If the temperature of the sterilizing solution is too high (that is, a temperature exceeding 10 ° C.), damage to the vegetables is large, and if it is less than 2 ° C., the thermal efficiency is poor. A temperature of 2 to 5 ° C. is preferable from the viewpoint that the vegetables are better because they are cooled in this sterilization process. Therefore, it is desirable to install a cooling means upstream of the spray means (including a slightly acidic hypochlorous acid water obtained by electrolysis of an aqueous hydrochloric acid solution as a sterilizing liquid, including the upstream of the electrolysis apparatus).
  • a cooling means upstream of the spray means including a slightly acidic hypochlorous acid water obtained by electrolysis of an aqueous hydrochloric acid solution as a sterilizing liquid, including the upstream of the electrolysis apparatus.
  • the amount of the sterilizing solution used is 1.0 L to 10.0 L per kg of vegetables.
  • the sterilization efficiency is remarkably good as compared with the conventional technique (for example, the technique described in Patent Document 3) that requires about 20 L of water per 1 kg of vegetables. Since the cut vegetables are sterilized efficiently with a small amount of sterilizing liquid, the value of the waste liquid COD is higher than the conventional one. Moreover, it is suppressed that a water-soluble nutrient component (for example, vitamin C) melt
  • a water-soluble nutrient component for example, vitamin C
  • the sterilization time of cut vegetables is 10 seconds to 300 seconds, the sterilization time can be significantly shortened as compared with the conventional technique that requires a sterilization time of about 6 to 10 minutes. Therefore, the production efficiency of cut vegetables can be improved.
  • the general viable count of the cut vegetables sterilized by the sterilization apparatus of the present invention is in the range of 1 ⁇ 10 2 to 1 ⁇ 10 6 CFU / g, which can be said to be a state suitable for food.
  • the number of viable bacteria is the number of bacteria when a sample solution collected from cut vegetables is cultured at 35 ° C. for 48 hours in accordance with the Food Sanitation Inspection Guidelines (2004).
  • Example 1 The cabbage was previously sterilized with an aqueous sodium hypochlorite solution having an effective chlorine concentration of 200 ppm, cut into a width of about 1.0 mm, and treated as follows to obtain shredded cabbage.
  • A The cut cabbage is placed on the belt 11 of the conveying means 10 having a width of 0.7 m and conveyed at a rate of 5 m per minute, and the maximum thickness is 50 mm by the loosening means 30 (the shredded cabbage from which water per 1 m in the longitudinal direction of the conveying means 10 has been cut). Is approximately 0.4 kg), slightly acidic hypochlorous acid water with an effective chlorine concentration of 60 ppm (pH 6.5, water temperature 10 ° C., spray amount 20 L / min.
  • (D) Comparative example 2 (general processing method) 1 kg of the cut cabbage was transferred to a stirring tank containing 4 L of an aqueous sodium hypochlorite solution (pH 8.5, water temperature 10 ° C.) having an effective chlorine concentration of 200 ppm, sterilized by immersion for 300 seconds, and then 20 L of water was added. The mixture was transferred to another stirred layer, immersed and stirred for 120 seconds, washed, and then drained in the same manner as in Example 1 to obtain shredded cabbage.
  • an aqueous sodium hypochlorite solution pH 8.5, water temperature 10 ° C.
  • Example 1 The conditions are the same as in Example 1 except that the amount of sterilizing liquid sprayed is 0, 10 and 20 L / min. A distance of 20 cm from the spray means 41 just below the spray means 41 (a height of about 5 cm from the surface of the cut vegetables ), The wind direction anemometer (the ultrasonic wind direction sensor “WMT52” manufactured by Vaisala Co., Ltd. and the serial output recording device “TAMAPod S-MT” manufactured by Tamaya Measurement System Co., Ltd.) sampling rate. The average airflow and average wind direction at 4 Hz for about 10 seconds were calculated and measured by vector decomposition into an airflow perpendicular to the conveying means.
  • WMT52 ultrasonic wind direction sensor manufactured by Vaisala Co., Ltd.
  • TAMAPod S-MT serial output recording device manufactured by Tamaya Measurement System Co., Ltd.
  • a lateral airflow was generated by a fan, and the airflow permeating into the cut vegetables was measured even under conditions where the airflow in the direction permeating the cut vegetables was disturbed.
  • the cut vegetables produced under these conditions were stored at 10 ° C. for 169 hours, and the number of general viable bacteria was measured.
  • Table 2 shows the measurement results of airflow. From Table 2, cut vegetables manufactured using the sterilization apparatus, sterilization system, and sterilization method for cut vegetables according to the present invention with an air flow in the direction of penetrating into the cut vegetables are generally viable bacteria even after 7 days from manufacture. The number is suitable for edible use and has high industrial utility value.

Abstract

[Problem] Provided is a sterilization device for a cut vegetable, said device making it possible to suppress damage to the cut vegetable in a sterilization step and runoff of a water-soluble nutritional component from the vegetable. [Solution] This sterilization device, which sterilizes a cut vegetable while transporting same using a transport means, is configured such that the sterilization device has one or more spray means that are disposed on the transport means and spray a sterilization liquid from around the cut vegetable that is being transported, and the sterilization liquid that is sprayed by the one or more spray means has an average particle size of 1 mm or less and flows upstream along an inclined surface of the transport means that is provided such that the upstream side is lower.

Description

カット野菜の殺菌装置、殺菌システム、殺菌方法及び殺菌済みカット野菜Sterilizer for cut vegetables, sterilization system, sterilization method, and sterilized cut vegetables
　本発明は、カットした野菜の殺菌装置、殺菌システム、殺菌方法及びその殺菌方法で得られたカット野菜に関する。 The present invention relates to a cut vegetable sterilizer, a sterilization system, a sterilization method, and a cut vegetable obtained by the sterilization method.
＜背景技術の説明＞
　近年の食生活の多様化とヘルシー志向を反映し、生野菜をそのまま野菜サラダとした加工品の需要が急増している。これに伴い野菜を繊切り状態に細断したものも市場へ大量に提供されるようになってきている。また、これらの細断野菜を洗浄、殺菌し衛生的に処理するために種々の装置が提案されている。 <Description of background technology>
Reflecting the recent diversification of food habits and health consciousness, the demand for processed products that use raw vegetables as they are as vegetable salads is increasing rapidly. Along with this, a large amount of vegetables chopped into a chopped state has been provided to the market. Various devices have been proposed to clean, sterilize and sanitize these shredded vegetables.
＜特許文献１の説明＞
　例えば、洗浄液を貯留した水槽の中に内部を空胴とした羽根付ドラムを配設し、水槽内で、野菜等の洗浄対象物から分離した浮遊異物を捕捉しながら野菜を洗浄する装置が特許文献１に記載されている。この装置は洗浄液を殺菌水に変更することで殺菌処理装置として転用して使用されている。 <Description of Patent Document 1>
For example, there is a patent for a device that cleans vegetables while trapping floating foreign substances separated from objects to be cleaned such as vegetables in a water tank by arranging a drum with blades inside the water tank in which the cleaning liquid is stored. It is described in Document 1. This apparatus is used as a sterilizing apparatus by changing the cleaning liquid to sterilizing water.
＜特許文献２の説明＞
　また、他の洗浄装置として水を貯留した貯留槽に複数の透孔を底部と側壁に形成したバケットを反転可能にして複数個配列し、バケットを反転させることでバケット内に収納した被洗浄物（食材）を隣接するバケットへ順次受渡していくことにより被洗浄物を洗浄する装置が特許文献２に記載されている。この装置もまた、水を殺菌水に代えることにより、殺菌装置として使用され得るものである。それ故に加工場ではしばしば殺菌用として用いられている。 <Description of Patent Document 2>
In addition, as another cleaning device, in a storage tank storing water, a plurality of buckets having a plurality of through holes formed on the bottom and side walls are arranged to be reversible, and a plurality of objects to be cleaned are stored in the bucket by reversing the bucket. Patent Document 2 describes an apparatus for cleaning an object to be cleaned by sequentially transferring (foodstuff) to adjacent buckets. This device can also be used as a sterilizing device by replacing water with sterilizing water. Therefore, it is often used in processing plants for sterilization.
　しかしながら、上記特許文献１の装置は、例えば細断（繊切り）野菜の殺菌装置として使用すると、回転する羽根付ドラム部や水槽内のいたる処にすり切れた野菜のコビリつきが発生し、そのものが殺菌不足や過剰殺菌物となって混入するため野菜全体を均等な殺菌品として得ることは困難であった。また、羽根の回転によって野菜に必要以上の物理的ダメージ（損傷）を与え製品価値を落とすものであった。 However, when the apparatus of Patent Document 1 is used, for example, as a sterilization apparatus for shredded (finely chopped) vegetables, the worn blades of the rotating blade-equipped drum section and the water tank everywhere occur, However, it was difficult to obtain the whole vegetable as an equal sterilized product because it was mixed as insufficient sterilization or excessive sterilization. In addition, the rotation of the blades caused more physical damage (damage) to the vegetables and reduced the product value.
　また、特許文献２に記載されている装置は野菜の殺菌用として使用すると、殆どの野菜は殺菌処理されるが、バケット内で殺菌水に浮かぶ野菜の表面が殺菌水から突出し、この部分が殺菌時間の不足品となるため、野菜全体としては殺菌不足品が混入したものとなる。これを避けるため殺菌時間を長くすると、野菜の一部に過剰な殺菌品が生じ、このことにより、保存期間中に変色等の傷みが生じ易くなるという別の問題が生ずることになる。 Moreover, when the apparatus described in Patent Document 2 is used for sterilizing vegetables, most vegetables are sterilized, but the surface of the vegetables floating in the sterilized water in the bucket protrudes from the sterilized water, and this part is sterilized. Due to the lack of time, the vegetables as a whole are mixed with a shortage of sterilization. If the sterilization time is lengthened to avoid this, an excessive sterilized product is produced in a part of the vegetable, and this causes another problem that it becomes easy to cause damage such as discoloration during the storage period.
　また、上述した特許文献１及び２記載の装置はいずれも大がかりであり、殺菌処理後の装置の洗浄作業等に人手がかかり煩わしいものであったため、特許文献３に、細断した野菜に必要以上のダメージを与えることなく、野菜全体を過不足なく均等に殺菌処理できる取り扱い容易で安価な細断野菜の殺菌処理装置が提案されていた。 In addition, since the devices described in Patent Documents 1 and 2 described above are both large-scale and are troublesome due to the manual operation of the cleaning operation of the device after sterilization, Patent Document 3 describes that the shredded vegetables are more than necessary. An easy-to-handle and inexpensive sterilization apparatus for shredded vegetables that can uniformly sterilize the whole vegetable without any damage has been proposed.
＜要望される技術＞
　しかしながら、特許文献１、２同様、特許文献３に記載された装置においても、洗浄液が入った水槽に投入されたカット野菜が、攪拌翼やバブリングによって対流を起こして洗浄される。この際、洗浄液の対流によってカット野菜同士が接触して野菜に傷がつき、野菜から水溶性の栄養成分が流出するという欠点があった。また、前記特許文献３に記載された装置では、野菜１ｋｇ当たり２０Ｌ程度の水と、６～１０分程度の洗浄時間を要する。 <Required technology>
However, as in Patent Documents 1 and 2, even in the apparatus described in Patent Document 3, the cut vegetables put into the water tank containing the cleaning liquid are washed by causing convection by a stirring blade or bubbling. At this time, the cut vegetables contacted each other due to the convection of the cleaning liquid, and the vegetables were damaged, and water-soluble nutritional components were discharged from the vegetables. Further, the apparatus described in Patent Document 3 requires about 20 L of water per 1 kg of vegetables and a cleaning time of about 6 to 10 minutes.
特開２００３&#8722;９８３３号公報JP2003 &#8722; 9833 特許２６２２０９４号公報Japanese Patent No. 2622094 特開２００８－１３１８７４号公報JP 2008-131874 A
＜背景技術の課題＞
　本発明は、上記問題点に鑑みなされたもので、殺菌工程におけるカットした野菜へのダメージ、及び、野菜からの水溶性の栄養成分の流出を抑制でき、また、少量の殺菌液でもカットした野菜を殺菌できるカット野菜の殺菌装置、殺菌システム、殺菌方法及びその殺菌方法で得られたカット野菜を提供することを目的とする。 <Background technology issues>
The present invention has been made in view of the above problems, and can prevent damage to cut vegetables in the sterilization process and outflow of water-soluble nutrients from the vegetables, and also cut vegetables with a small amount of sterilization liquid. An object of the present invention is to provide a cut vegetable sterilizer, a sterilization system, a sterilization method, and a cut vegetable obtained by the sterilization method.
＜請求項の内容＞
　本発明は、以下の構成によって把握される。
（１）本発明の殺菌装置は、カットした野菜に殺菌液を噴霧して殺菌処理を行う、カット野菜の殺菌装置。
（２）本発明の殺菌装置は、カットした野菜を搬送手段で搬送しながら殺菌する殺菌装置であって、前記搬送手段上に配置されて搬送される前記カットした野菜の周囲から殺菌液を噴霧する１以上のスプレー手段を有し、前記１以上のスプレー手段によって噴霧された殺菌液は、平均粒径１ｍｍ以下であり、かつ、上流側が低くなるように設けられた前記搬送手段の傾斜面に沿って前記上流側に流れるように構成されている。
（３）本発明の殺菌装置は、（１）または（２）の構成において、殺菌装置がカット野菜に浸透する方向の気流を発生させる手段を有することを特徴とする。
（４）本発明の殺菌装置は、（１）～（３）のいずれかの構成において、前記殺菌液が、水道水、次亜塩素酸水、塩酸水溶液を電気分解して得られた微酸性次亜塩素酸水、オゾン水、及び、有機過酸からなる群から選択されることを特徴とする。
（５）本発明の殺菌装置は、（１）～（４）のいずれかの構成において、前記殺菌液の使用量が、野菜１ｋｇ当たり１．０Ｌ～１０．０Ｌであることを特徴とする。
（６）本発明の殺菌装置は、（１）～（５）のいずれかの構成において、前記スプレー手段による前記殺菌液の噴霧範囲は、前記スプレー手段の噴射口を頂点とするピラミッド状であることを特徴とする。
（７）本発明のカットした野菜の殺菌システムは、上流側が低くなるように傾斜して設けられた、前記カットした野菜を搬送するための搬送手段と、前記カット野菜の周囲から平均粒径１ｍｍ以下の殺菌液を噴霧するように構成された１以上のスプレー手段を備えた殺菌装置と、を備え、前記１以上のスプレー手段から噴霧された前記殺菌液が、前記搬送手段の上流側に流れるようになっている。
（８）本発明のカットした野菜の殺菌システムは、（７）の構成において、殺菌システムが、カット野菜に浸透する方向の気流を発生させる手段を備えていることを特徴とする。
（９）本発明のカットした野菜の殺菌システムは、（７）又は（８）の構成において、前記殺菌システムが、前記搬送手段の前記上流側に隣接して、前記カットした野菜を供給する投入口と、前記搬送手段の下流側に隣接して殺菌済みの前記カットした野菜を回収する排出口と、をさらに備えていることを特徴とする。
（１０）本発明のカットした野菜の殺菌システムは、（７）～（９）の構成において、前記殺菌装置よりも上流側に、前記搬送手段上に配置された前記カットした野菜の偏りを解消するほぐし手段をさらに備えていることを特徴とする。
（１１）本発明のカットした野菜の殺菌システムは、（１０）の構成において、前記ほぐし手段が、櫛形であることを特徴とする。　
（１２）本発明のカット野菜は、（１）～（１１）のいずれかに記載のカット野菜の殺菌装置又は殺菌システムで製造されたことを特徴とする。
（１３）本発明の殺菌方法は、カットした野菜に殺菌液を噴霧して殺菌処理を行うことを特徴とする。
（１４）本発明の殺菌方法は、（１３）の構成において、殺菌液を、カット野菜に浸透する方向の気流でカット野菜に浸透させることを特徴とする。
（１５）本発明の殺菌方法は、（１４）の構成において、カット野菜に浸透する方向の気流が、毎秒０．８ｍ以上であることを特徴とする。
（１６）本発明のカット野菜は、（１３）～（１５）のいずれかに記載の殺菌方法で製造されたことを特徴とする。 <Content of Claim>
The present invention is grasped by the following composition.
(1) The sterilizer of the present invention is a cut vegetable sterilizer that performs sterilization by spraying a sterilizing liquid on the cut vegetables.
(2) The sterilization apparatus of the present invention is a sterilization apparatus for sterilizing a cut vegetable while being conveyed by a conveying means, and spraying a sterilizing liquid from around the cut vegetable disposed and conveyed on the conveying means. The sterilizing liquid sprayed by the one or more spraying means has an average particle diameter of 1 mm or less and is provided on an inclined surface of the transporting means provided so that the upstream side is lowered. It is comprised so that it may flow to the said upstream side along.
(3) The sterilization apparatus of the present invention is characterized in that, in the configuration of (1) or (2), the sterilization apparatus has a means for generating an airflow in a direction to penetrate the cut vegetables.
(4) The sterilizer according to the present invention is the slightly acidic solution obtained by electrolyzing tap water, hypochlorous acid aqueous solution or hydrochloric acid aqueous solution in any one of the constitutions (1) to (3). It is selected from the group consisting of hypochlorous acid water, ozone water, and organic peracids.
(5) The sterilizer according to the present invention is characterized in that, in any one of the constitutions (1) to (4), the amount of the sterilizing solution used is 1.0 L to 10.0 L per 1 kg of vegetables.
(6) In the sterilization apparatus of the present invention, in any one of the constitutions (1) to (5), the spray range of the sterilizing liquid by the spray means is a pyramid shape having the spray port of the spray means as a vertex. It is characterized by that.
(7) The cut vegetable sterilization system according to the present invention is provided with an inclination so that the upstream side is lowered, and a conveying means for conveying the cut vegetable, and an average particle diameter of 1 mm from the periphery of the cut vegetable. A sterilizing apparatus including one or more spraying means configured to spray the following sterilizing liquid, and the sterilizing liquid sprayed from the one or more spraying means flows upstream of the conveying means. It is like that.
(8) The sterilization system for cut vegetables according to the present invention is characterized in that, in the configuration of (7), the sterilization system includes means for generating an airflow in a direction penetrating into the cut vegetables.
(9) The sterilization system for cut vegetables according to the present invention is the input according to (7) or (8), wherein the sterilization system supplies the cut vegetables adjacent to the upstream side of the conveying means. It further comprises a mouth and an outlet for collecting the sterilized cut vegetables adjacent to the downstream side of the conveying means.
(10) The sterilization system for cut vegetables according to the present invention eliminates the bias of the cut vegetables arranged on the conveying means upstream of the sterilization apparatus in the configurations of (7) to (9). It further comprises a loosening means.
(11) The sterilization system for cut vegetables according to the present invention is characterized in that, in the configuration of (10), the loosening means is comb-shaped.
(12) The cut vegetable of the present invention is characterized by being manufactured by the cut vegetable sterilization apparatus or sterilization system according to any one of (1) to (11).
(13) The sterilization method of the present invention is characterized in that sterilization treatment is performed by spraying a sterilizing liquid on cut vegetables.
(14) The sterilization method of the present invention is characterized in that, in the configuration of (13), the sterilizing liquid is infiltrated into the cut vegetables with an air flow in a direction infiltrating into the cut vegetables.
(15) The sterilization method of the present invention is characterized in that, in the configuration of (14), the airflow in the direction penetrating into the cut vegetables is 0.8 m or more per second.
(16) The cut vegetables of the present invention are characterized by being produced by the sterilization method according to any one of (13) to (15).
　本発明の殺菌装置を採用することで、カット野菜を、上述した背景技術のように対流を起こさない状態（静置）で殺菌するので、カット野菜へのダメージが少なく、また、噴射によって殺菌液がまんべんなく散布されるので、少量の殺菌液でも効率よく殺菌することができる。また、少量の殺菌液を噴射（散布）することでカット野菜を殺菌できるので、栄養成分の流出を抑えることができる。また、搬送手段にてカット野菜を搬送させながら殺菌を行うので、殺菌時間の短縮による製造効率の向上が期待できる。 By adopting the sterilization apparatus of the present invention, cut vegetables are sterilized in a state where convection does not occur (stationary) as in the background art described above, so that there is little damage to the cut vegetables, and the sterilizing liquid by spraying Since it is sprayed evenly, even a small amount of sterilizing solution can be sterilized efficiently. Moreover, since the cut vegetables can be sterilized by spraying (spreading) a small amount of sterilizing liquid, the outflow of nutrient components can be suppressed. Further, since the sterilization is performed while the cut vegetables are conveyed by the conveying means, an improvement in production efficiency can be expected by shortening the sterilization time.
本発明のカット野菜の殺菌システムの一実施形態を上から見た上面図である。It is the top view which looked at one embodiment of the sterilization system of cut vegetables of the present invention from the top. 図１の殺菌システムのＡ－Ａ線に沿った断面図である。FIG. 2 is a cross-sectional view of the sterilization system of FIG. 1 along the line AA. 図１の殺菌システムのＢ－Ｂ線に沿った断面図である。FIG. 2 is a cross-sectional view of the sterilization system of FIG. 1 along the line BB.
　以下、本発明を詳細に説明する。図面に基づいてカット野菜の殺菌装置を説明する前に、カット野菜を用意する段階から説明していく。 Hereinafter, the present invention will be described in detail. Before explaining the cut vegetable sterilization apparatus based on the drawings, it will be described from the stage of preparing cut vegetables.
＜カット野菜の説明―１＞
　本発明において、カット野菜とは、カットされた野菜をいう。ここで、野菜としては、キャベツ、ニンジン、レタス、リーフレタス、サラダ菜、水菜、ホウレン草、ピーマン等一般的な野菜をすべて利用でき、その中でも、キャベツ、レタス、ニンジン、ピーマンが、本発明の効果が大きいという観点から好ましい。また、野菜は、露地野菜、ハウス野菜、無菌状態で製造される工場野菜などに関係なく、本発明において利用できる。 <Description of cut vegetables-1>
In the present invention, cut vegetables refer to cut vegetables. Here, as vegetables, all the general vegetables such as cabbage, carrot, lettuce, leaf lettuce, salad vegetables, mizuna, spinach, peppers can be used, and among them, cabbage, lettuce, carrots and peppers are effective in the present invention. It is preferable from the viewpoint of being large. In addition, vegetables can be used in the present invention regardless of outdoor vegetables, house vegetables, factory vegetables manufactured under aseptic conditions, and the like.
＜カット野菜の説明―２＞
　野菜をカットするに際しては、予め皮や芯を取り除いてホール野菜とする処理、それを二等分や四等分にカットする処理、また、野菜が葉ものである場合には、芯から切り離した葉を重ねる処理などを行われるので、カット前の予備殺菌では、このような処理を施した野菜に対し、次亜塩素酸ナトリウム水溶液（有効塩素濃度：好ましくは２５～５００ｐｐｍ、より好ましくは５０～３００ｐｐｍ）、有機過酸、有機酸、焼成カルシウム水溶液、水酸化ナトリウム水溶液等のアルカリ水溶液（ｐＨ１１～１４）等の殺菌力が強い殺菌液を使用し、浸漬処理、シャワー処理などを行う。その他の条件については、特許第４９９４５２４号公報の記載を参考することができる。なお、予備殺菌したカット前の野菜は、後述のカット工程に投入する前に、必要に応じて水洗し、更に水切りしてもよい。本発明に利用できるカット野菜は、初期菌数に応じてこのような予備殺菌を施しておくことで、浸漬処理やシャワー処理など行うことなく、噴霧処理で食用に適した一般生菌数で管理することが可能になる。なお、シャワー処理とは、連続するように大きな水滴で処理することを意味し、処理した部位から水滴が空中を移動することがない。これに対して、本発明の噴霧処理とは、空気中をドリフトするのに十分なぐらい水滴が小さく（平均粒径は１ｍｍ以下で、好ましくは、０．３ｍｍ～０．７ｍｍ）、噴霧処理で発生する気流やファンによって発生させた気流にのってドリフトし、処理した部位の周辺や内部に水滴が浸透していくことが可能となる。 <Description of cut vegetables-2>
When cutting vegetables, remove the skin and core beforehand to make whole vegetables, cut it into two or four equal parts, and if the vegetables are leaves, cut them from the core Since a process such as stacking leaves is performed, in pre-sterilization before cutting, a sodium hypochlorite aqueous solution (effective chlorine concentration: preferably 25 to 500 ppm, more preferably 50 to 300 ppm), an organic peracid, an organic acid, an aqueous alkaline solution (pH 11 to 14) such as an aqueous solution of calcined calcium and sodium hydroxide, and a sterilizing solution having strong sterilizing power is used, and immersion treatment, shower treatment, and the like are performed. Regarding other conditions, the description in Japanese Patent No. 4994524 can be referred to. In addition, the pre-sterilized vegetables before cutting may be washed with water as necessary before being put into a cutting process described later, and further drained. Cut vegetables that can be used in the present invention are managed with the number of general viable bacteria suitable for edible by spraying treatment, without performing immersion treatment or shower treatment, by performing such preliminary sterilization according to the initial bacterial count. It becomes possible to do. Note that the shower treatment means that the treatment is performed with large water droplets so that the water droplets do not move in the air from the treated portion. On the other hand, the spray treatment of the present invention has small water droplets enough to drift in the air (average particle size is 1 mm or less, preferably 0.3 mm to 0.7 mm). It drifts on the generated airflow or the airflow generated by the fan, and it becomes possible for water droplets to permeate around or inside the treated part.
＜カット野菜の説明―３＞
　野菜のカットの態様としては、千切り、短冊切り、銀杏切り、拍子切り、輪切り等の刃物でカットする態様などを挙げることができる。特に大きさとしては、幅０．２～５．０ｍｍの千切りとしたものが、消費者の需要に応える点、食べやすさの点で好ましい。また、本発明の殺菌装置においてもこのような大きさ（幅）でカットされた野菜を使用することが好ましい。 <Description of cut vegetables-3>
As an aspect of cutting vegetables, an aspect of cutting with a blade such as shredded, strip-cut, ginkgo cut, beat cut, and round cut can be cited. Particularly, the size is preferably cut into pieces having a width of 0.2 to 5.0 mm in terms of meeting consumer demand and ease of eating. Moreover, it is preferable to use the vegetable cut by such a magnitude | size (width) also in the sterilizer of this invention.
＜実施形態の説明－１＞
　以下、添付図面に基づいて、以上のように用意したカット野菜を殺菌するための装置の一実施形態について詳細に説明する。なお、実施形態の説明の全体を通して同じ要素には同じ番号を付している。なお、本明細書を通して「殺菌液」又は「殺菌」というのは、汚れをとるための水による洗浄（それを排除するわけではない）よりも、殺菌水又は殺菌水を利用した殺菌を意味する。 <Description of Embodiment-1>
Hereinafter, based on an accompanying drawing, one embodiment of an apparatus for sterilizing cut vegetables prepared as mentioned above is described in detail. Note that the same number is assigned to the same element throughout the description of the embodiment. Throughout the present specification, the term “sterilizing liquid” or “sterilizing” means sterilizing using sterilizing water or sterilizing water rather than washing with water for removing dirt (not excluding it). .
＜実施形態の説明－２＞
　本発明に係るカット野菜の殺菌システムの一実施形態が図１に示されている。図１は、該システムを上から見た上面図である。カット野菜の殺菌システムにおいて、カット野菜の殺菌装置は、搬送手段の一部として又は一体に設けられてもよく、搬送手段とは独立した別の部品又は部分として設けられても良い。 <Description of Embodiment-2>
One embodiment of a cut vegetable sterilization system according to the present invention is shown in FIG. FIG. 1 is a top view of the system as seen from above. In the cut vegetable sterilization system, the cut vegetable sterilization apparatus may be provided as a part of or integrally with the conveying means, or may be provided as a separate part or part independent of the conveying means.
＜カット野菜の殺菌システムの全体構成＞
　図1に示すように、カット野菜の殺菌システム１は、カット野菜が供給される投入口２０と、投入口２０より供給されたカット野菜を搬送する搬送手段１０と、搬送手段１０によって搬送されたカット野菜が回収される排出口５０と、を備えている。また、カット野菜の殺菌システム１は、排出口５０から回収された殺菌済みのカット野菜が入る容器６０をさらに備えていても良い。投入口２０は、搬送手段１０の上流側の端部に隣接して設けられ、排出口５０は、搬送手段１０の下流側の端部に隣接して設けられる。 <Overall configuration of cut vegetable sterilization system>
As shown in FIG. 1, the cut vegetable sterilization system 1 is transported by an inlet 20 to which cut vegetables are supplied, a transport means 10 for transporting cut vegetables supplied from the input port 20, and a transport means 10. And an outlet 50 from which the cut vegetables are collected. The cut vegetable sterilization system 1 may further include a container 60 into which the sterilized cut vegetables collected from the discharge port 50 are placed. The input port 20 is provided adjacent to the upstream end of the transport unit 10, and the discharge port 50 is provided adjacent to the downstream end of the transport unit 10.
＜搬送手段の説明―１＞
　ここで、搬送手段１０は、例えば、コンベヤーベルトなどで、それ自体移動機能を備えたものである。搬送手段１０は、カット野菜などが配置されるベルト１１と、フレーム１２と、脚部１３と、ベルト１１に載せられたものがはみ出さないようにするガイド１４と、を備える。搬送手段１０としてコンベヤーベルトなど周知のものを使えるので、ここでは、搬送手段１０の各部分の詳細な説明を省く。 <Description of transport means-1>
Here, the conveyance means 10 is a conveyor belt etc., for example, and has a moving function. The conveying means 10 includes a belt 11 on which cut vegetables and the like are arranged, a frame 12, a leg portion 13, and a guide 14 that prevents the items placed on the belt 11 from protruding. Since a well-known device such as a conveyor belt can be used as the conveying means 10, detailed description of each part of the conveying means 10 is omitted here.
＜搬送手段の説明―２＞
　ところで、投入口２０からカット野菜がいっぺんに山盛りの状態で搬送手段１０のベルト１１上に供給される場合がある。本発明においては、カット野菜を搬送手段１０にて搬送しながら十分な殺菌効果を得るよう、このような山盛り状態を解消する必要がある。そのために、搬送手段１０の上流側にほぐし手段３０を設けても良い。 <Description of transport means-2>
By the way, cut vegetables may be supplied on the belt 11 of the conveying means 10 in a state of being piled up all at once from the insertion port 20. In the present invention, it is necessary to eliminate such a pile state so as to obtain a sufficient sterilizing effect while the cut vegetables are conveyed by the conveying means 10. Therefore, the loosening means 30 may be provided on the upstream side of the conveying means 10.
＜ほぐし手段の説明－１＞
　ほぐし手段３０は、搬送手段１０上に偏って供給・配置されたカット野菜をまんべんなく分布させる役割をするもので、例えば、山盛り状態のカット野菜を崩して平らにする。ほぐし手段３０は、図1に示すように、櫛形であっても良い。図１には、２つのほぐし手段３０が搬送手段１０の長手方向に沿って並んで設けられている。ほぐし手段３０の軸３２は搬送手段１０の長手方向に対して垂直な方向に延びている。複数ある櫛の歯３３は、ほぐし手段の軸方向に沿って一定の間隔を置いて、ほぐし手段３０の軸３２とは垂直な方向、即ち、搬送手段１０の長手方向に沿って延びている。図１によれば、櫛の歯の形状は、ほぐし手段３０の軸３２を中心に対称的に形成されている。しかし、ほぐし手段３０の数及び形状は、図１に示した形状に限られず、必要に応じて変えることができる。 <Explanation of loosening means-1>
The loosening means 30 plays a role of evenly distributing cut vegetables supplied and arranged on the conveying means 10 evenly. For example, the piled cut vegetables are broken and flattened. The loosening means 30 may be comb-shaped as shown in FIG. In FIG. 1, two loosening means 30 are provided side by side along the longitudinal direction of the conveying means 10. The shaft 32 of the loosening means 30 extends in a direction perpendicular to the longitudinal direction of the transport means 10. The plurality of comb teeth 33 extend along the direction perpendicular to the shaft 32 of the loosening means 30, that is, along the longitudinal direction of the conveying means 10, at a constant interval along the axial direction of the loosening means. According to FIG. 1, the shape of the comb teeth is formed symmetrically about the axis 32 of the loosening means 30. However, the number and shape of the loosening means 30 are not limited to the shape shown in FIG. 1 and can be changed as necessary.
＜ほぐし手段の説明－２＞
　また、安全及び異物混入防止の観点から、ほぐし手段３０を駆動させる駆動装置（ギアーなど）３１は、搬送手段１０（具体的には、ガイド１４）の外側に配置され得る。このようなほぐし手段３０で、偏って供給・配置されたカット野菜を動かして殺菌に適した厚みにする。この厚みは、例えば２０～１００ｍｍであり、好ましくは、５０ｍｍ以下である。この厚みは、殺菌の効率の観点から選ばれたものである。 <Explanation of loosening means-2>
In addition, from the viewpoint of safety and prevention of foreign matter contamination, a driving device (gear or the like) 31 that drives the loosening means 30 can be disposed outside the conveying means 10 (specifically, the guide 14). With such a loosening means 30, the cut vegetables supplied and arranged unevenly are moved to a thickness suitable for sterilization. This thickness is, for example, 20 to 100 mm, and preferably 50 mm or less. This thickness is selected from the viewpoint of sterilization efficiency.
＜ほぐし手段の説明－３＞
　投入口２０から供給され、必要に応じて、ほぐし手段３０によって一定の厚みにしたカット野菜は、搬送手段１０によって殺菌装置４０が設けられた領域を通る。殺菌装置４０は、搬送手段１０において、ほぐし手段３０よりも下流に存在する。殺菌装置４０は、１以上のスプレー手段４１を備える。図１に示す実施形態では、４つのスプレー手段４１を備えた殺菌装置４０を示したが、スプレー手段４１の数は必要に応じて変えられる。 <Explanation of loosening means-3>
The cut vegetables supplied from the inlet 20 and having a constant thickness by the loosening means 30 as necessary pass through the region where the sterilizer 40 is provided by the conveying means 10. The sterilizer 40 is present downstream of the loosening means 30 in the transport means 10. The sterilizer 40 includes one or more spray means 41. In the embodiment shown in FIG. 1, the sterilization apparatus 40 including four spraying means 41 is shown, but the number of spraying means 41 can be changed as necessary.
＜スプレー手段の説明＞
　各スプレー手段４１は、先端に噴射口４２を有する。この噴射口４２より殺菌液が散布される。複数のスプレー手段４１は、カット野菜に確実に噴霧されるために、互いに重なる噴霧領域Ｓ（図１参照）を有するのが好ましい。このとき、スプレー手段４１として充角錐ノズルを用いることで、殺菌液の散布範囲（噴霧範囲）が噴射口４２を頂点とするピラミッド状とでき、互いに重なる噴霧領域Ｓをなるべく小さく効率的に噴霧することが可能となる。 <Description of spraying means>
Each spray means 41 has an injection port 42 at the tip. The sterilizing liquid is sprayed from the injection port 42. The plurality of spray means 41 preferably have spray areas S (see FIG. 1) that overlap each other in order to be surely sprayed on the cut vegetables. At this time, by using a full pyramid nozzle as the spray means 41, the spraying range (spraying range) of the sterilizing liquid can be made into a pyramid shape with the injection port 42 as the apex, and the spraying areas S overlapping each other are sprayed as efficiently as possible. It becomes possible.
＜実施形態の効果＞
　この実施形態によれば、搬送手段１０のベルト１１上に置かれたカット野菜が、殺菌装置４０が設けられた領域において、かき回されることなく、搬送手段１０によって搬送されながら、スプレー手段４１の噴射口４２から噴霧された殺菌液によって殺菌される。 <Effect of embodiment>
According to this embodiment, the cut vegetables placed on the belt 11 of the transport means 10 are sprayed by the spray means 41 while being transported by the transport means 10 without being stirred in the region where the sterilizer 40 is provided. It is sterilized by the sterilizing liquid sprayed from the mouth 42.
＜搬送手段のベルトの説明＞
　搬送手段１０のベルト１１は、図２から明らかなように、傾斜面として形成されている。搬送手段１０（特に、ベルト１１）は、投入口２０に近い上流側が低く、排出口５０に近い下流側が高くなるように傾斜されている。ここで、上流側、下流側というのは、搬送手段１０の進行方向に基づく。また、図３の断面図にて傾斜の段差を示す。よって、ベルト１１が水を通しにくい素材の場合、スプレー手段４１から散布（噴霧）された殺菌液（使用済み殺菌液）はより低く形成された上流側のほうに（即ち、一方方向に）カット野菜の最下層に薄膜水流を形成しながら流れ、カット野菜は殺菌最後に新しい殺菌液と接触するようになり、カット野菜は実質的に殺菌液に浸漬していない。なお、いったんスプレー手段４１の噴射口４２から散布された殺菌液は再び殺菌のために使用されることはない。 <Description of belt of conveying means>
As is apparent from FIG. 2, the belt 11 of the conveying means 10 is formed as an inclined surface. The conveying means 10 (particularly the belt 11) is inclined so that the upstream side near the input port 20 is low and the downstream side near the discharge port 50 is high. Here, the upstream side and the downstream side are based on the traveling direction of the conveying means 10. Moreover, the step of inclination is shown in the cross-sectional view of FIG. Therefore, when the belt 11 is made of a material that is difficult to pass water, the sterilizing liquid (used sterilizing liquid) sprayed (sprayed) from the spray means 41 is cut toward the lower upstream side (that is, in one direction). It flows while forming a thin film water stream in the bottom layer of the vegetable, the cut vegetable comes into contact with the new sterilizing solution at the end of sterilization, and the cut vegetable is substantially not immersed in the sterilizing solution. Note that the sterilizing liquid once sprayed from the spray port 42 of the spray means 41 is not used again for sterilization.
＜搬送手段１０の傾斜＞
　搬送手段１０のベルト１１がなす傾斜角は２％～２５％が望ましい。２％より低いと、ベルト１１上をスプレー手段４１から散布（噴霧）された殺菌液（使用済み殺菌液）が十分に流れず、排出口５０から流れる量が増えて、カット野菜が殺菌最後に使用済み殺菌液と触れてしまう。２５％より高いと、ベルト１１上のカット野菜が上流側に崩れやすくなり、ほぐし手段でだまになって処理しにくくなる。 <Inclination of conveying means 10>
The inclination angle formed by the belt 11 of the conveying means 10 is desirably 2% to 25%. If it is lower than 2%, the sterilizing liquid (used sterilizing liquid) spread (sprayed) from the spray means 41 on the belt 11 does not flow sufficiently, the amount flowing from the discharge port 50 increases, and the cut vegetables are finally sterilized. Touching the used disinfectant. If it is higher than 25%, the cut vegetables on the belt 11 tend to collapse to the upstream side, and it becomes difficult to dispose with the loosening means.
＜スプレー手段の説明＞
　スプレー手段４１によってベルト１１上のカット野菜の周囲から散布（噴霧）される殺菌液（水滴）の平均粒径は１ｍｍ以下で、好ましくは、０．３ｍｍ～０．７ｍｍである。殺菌液の粒径が大きすぎると（即ち、１ｍｍ超）噴霧された殺菌液が奥まで届きにくく、粒径が小さすぎても（即ち、０．３ｍｍ未満）殺菌液が広がって所定の殺菌効果が得られにくいという観点から決められたものである。 <Description of spraying means>
The average particle diameter of the sterilizing liquid (water droplets) sprayed from the periphery of the cut vegetables on the belt 11 by the spray means 41 is 1 mm or less, preferably 0.3 mm to 0.7 mm. If the particle size of the sterilizing solution is too large (ie, more than 1 mm), the sprayed sterilizing solution is difficult to reach deeply, and even if the particle size is too small (ie less than 0.3 mm), the sterilizing solution spreads and the predetermined sterilizing effect Is determined from the viewpoint that it is difficult to obtain.
＜噴霧時の気流＞
　スプレー手段４１から噴霧された水滴は、カット野菜に浸透する方向の気流とともにカット野菜に運ばれる。このとき「浸透」とは、噴霧された水滴が、カット野菜の細片と細片の間隙を、気流によって運ばれることを意味する。この浸透によって、搬送手段１０上で噴霧された側のカット野菜の表面だけではなく、搬送手段１０上で厚みのある内部のカット野菜まで殺菌することが可能となる。このカット野菜に浸透する方向の気流は、スプレー手段４１の直下のカット野菜表面から５ｃｍの高さで秒速０．８ｍ以上が望ましく、噴霧によって発生させたり、ファンによって発生させることが可能である。ベルト１１が水を通しにくい素材の場合、スプレー手段４１は搬送手段１０の上側に位置させ、ファンからの下降気流（秒速０．１～０．４ｍ程度）と、噴霧によって発生する気流の方向を合わせることで、カット野菜に効率的に殺菌液を浸透させることが可能となる。ベルト１１がメッシュ状の場合、スプレー手段４１は搬送手段１０の下側にあってもよく、下側から上側に向かってカット野菜に浸透する方向の気流を伴うことで、カット野菜の内部まで殺菌液で処理することが可能となる。 <Airflow during spraying>
The water droplets sprayed from the spray means 41 are carried to the cut vegetables together with an air flow in a direction penetrating the cut vegetables. In this case, “penetration” means that the sprayed water droplets are carried by the airflow through the gap between the cut vegetable strips. By this permeation, it is possible to sterilize not only the surface of the cut vegetables sprayed on the conveying means 10 but also the thick cut vegetables on the conveying means 10. The airflow in the direction penetrating into the cut vegetables is preferably 5 cm from the surface of the cut vegetables just below the spray means 41 at a speed of 0.8 m or more per second, and can be generated by spraying or generated by a fan. In the case where the belt 11 is made of a material that is difficult to pass water, the spray means 41 is positioned above the transport means 10 and the direction of the airflow generated by spraying is determined by the downward airflow (approximately 0.1 to 0.4 m / second) from the fan. By combining them, it becomes possible to efficiently infiltrate the cut vegetables with the sterilizing liquid. In the case where the belt 11 is mesh-shaped, the spray means 41 may be below the conveying means 10 and is sterilized to the inside of the cut vegetables by accompanying an air flow in a direction penetrating the cut vegetables from the lower side to the upper side. It becomes possible to process with a liquid.
＜殺菌液の説明―１＞
　スプレー手段４１によって噴霧される殺菌液としては、水道水、次亜塩素酸水、微酸性次亜塩素酸水、オゾン水、有機過酸など挙げることができるが、この段階ではそこまで強い殺菌は求めないという観点から、殺菌液として電気分解装置で塩酸水溶液を電気分解して得られた微酸性次亜塩素酸水を使用することが好ましい。なお、水道水には塩素成分が含まれているので、水道水を殺菌液に使用することもできる。 <Explanation of germicide-1>
Examples of the sterilizing liquid sprayed by the spray means 41 include tap water, hypochlorous acid water, slightly acidic hypochlorous acid water, ozone water, and organic peracids. From the standpoint of not seeking, it is preferable to use a slightly acidic hypochlorous acid water obtained by electrolyzing an aqueous hydrochloric acid solution with an electrolyzer as a sterilizing solution. In addition, since the chlorine component is contained in tap water, tap water can also be used for a disinfection liquid.
＜殺菌液の説明―２＞
　散布（噴霧）される殺菌液の温度は、１０℃以下、好ましくは、２～５℃である。殺菌液の温度が高すぎると（即ち、１０℃を超える温度）野菜へのダメージが大きく、２℃未満だと熱効率が悪い。この殺菌工程で冷えるので野菜のもちが良くなるという観点から２～５℃の温度が好ましい。よって、スプレー手段上流（殺菌液として塩酸水溶液の電気分解によって得た微酸性次亜塩素酸水を用いる場合は電気分解装置上流を含む）に冷却手段の設置が望まれる。 <Explanation of germicide-2>
The temperature of the sterilizing solution to be sprayed (sprayed) is 10 ° C. or less, preferably 2 to 5 ° C. If the temperature of the sterilizing solution is too high (that is, a temperature exceeding 10 ° C.), damage to the vegetables is large, and if it is less than 2 ° C., the thermal efficiency is poor. A temperature of 2 to 5 ° C. is preferable from the viewpoint that the vegetables are better because they are cooled in this sterilization process. Therefore, it is desirable to install a cooling means upstream of the spray means (including a slightly acidic hypochlorous acid water obtained by electrolysis of an aqueous hydrochloric acid solution as a sterilizing liquid, including the upstream of the electrolysis apparatus).
＜殺菌液の説明―３＞
　殺菌液の使用量は、野菜１ｋｇ当たり１．０Ｌ～１０．０Ｌである。野菜１ｋｇ当たり２０Ｌ程度の水を要する従来技術（例えば、特許文献３に記載された技術）に比べると著しく殺菌効率が良い。少量の殺菌液で効率よくカット野菜の殺菌を行うので、廃液ＣＯＤの値は従来に比べて高い。また、殺菌水の中にカット野菜の浸漬処理などを行う従来技術に比べて、水溶性の栄養成分（例えば、ビタミンＣ）が殺菌液に溶けて流れることが抑制される。 <Explanation of germicide-3>
The amount of the sterilizing solution used is 1.0 L to 10.0 L per kg of vegetables. The sterilization efficiency is remarkably good as compared with the conventional technique (for example, the technique described in Patent Document 3) that requires about 20 L of water per 1 kg of vegetables. Since the cut vegetables are sterilized efficiently with a small amount of sterilizing liquid, the value of the waste liquid COD is higher than the conventional one. Moreover, it is suppressed that a water-soluble nutrient component (for example, vitamin C) melt | dissolves in a sterilization liquid and flows compared with the prior art which performs the immersion process etc. of cut vegetables in sterilization water.
＜実施形態の効果＞
　本発明によれば、カット野菜の殺菌時間は１０秒～３００秒であるので、６～１０分程度の殺菌時間を要する従来技術に比べて、大幅に殺菌時間を短縮できる。よって、カット野菜の製造効率の向上が図られる。 <Effect of embodiment>
According to the present invention, since the sterilization time of cut vegetables is 10 seconds to 300 seconds, the sterilization time can be significantly shortened as compared with the conventional technique that requires a sterilization time of about 6 to 10 minutes. Therefore, the production efficiency of cut vegetables can be improved.
＜カット野菜の一般生菌数の閾値の説明＞
　本発明の殺菌装置によって殺菌されたカット野菜の一般生菌数は１×１０２～１×１０６ＣＦＵ／ｇの範囲にあり、食用に適した状態といえる。ここで、一般生菌数は、食品衛生検査指針（2004年）に従い、カット野菜から採取した試料液を３５℃で４８時間培養したときの菌数である。 <Explanation of the threshold for the number of general viable bacteria in cut vegetables>
The general viable count of the cut vegetables sterilized by the sterilization apparatus of the present invention is in the range of 1 × 10 2 to 1 × 10 6 CFU / g, which can be said to be a state suitable for food. Here, the number of viable bacteria is the number of bacteria when a sample solution collected from cut vegetables is cultured at 35 ° C. for 48 hours in accordance with the Food Sanitation Inspection Guidelines (2004).
＜実施例＞
　キャベツを予め有効塩素濃度２００ｐｐｍの次亜塩素酸ナトリウム水溶液で殺菌し、幅約１．０ｍｍにカットし、下記のように処理して、千切りキャベツを得た。
（Ａ）実施例１
　カットしたキャベツを、幅０．７ｍの搬送手段１０のベルト１１に載せて毎分５ｍで搬送し、ほぐし手段３０によって最大厚み５０ｍｍとし（搬送手段１０の長手方向１ｍあたりの水を切った千切りキャベツが約０．４ｋｇ）、搬送手段上の長さ２．５ｍをカバーするスプレー手段から有効塩素濃度６０ｐｐｍの微酸性次亜塩素酸水（ｐＨ６．５、水温１０℃、噴霧量２０Ｌ／ｍｉｎ。カットしたキャベツあたり１０Ｌ／ｋｇ）を噴霧して殺菌した後、さらに清水（水温１０℃、散布量２０Ｌ／ｍｉｎ）を散布したうえで、カゴに移して遠心水切り機（ＤＴ－２Ｓ、(株)大栄製作所）を用いて水切り処理（処理条件：７００ｒｐｍ、３０秒間）し、本発明の千切りキャベツを得た。
（Ｂ）実施例２
　搬送速度が毎分５０ｍとした以外は（Ａ）と同様に処理した（カットしたキャベツあたり１．０Ｌ／ｋｇ）。
（Ｃ）比較例１
　カットしたキャベツ１ｋｇを、有効塩素濃度６０ｐｐｍの微酸性次亜塩素酸水４Ｌ（ｐＨ６．５、水温１０℃）が入った撹拌槽に移して３０秒間浸漬撹拌して殺菌した後、さらに清水（水温１０℃、散布量２０Ｌ／ｍｉｎ）を散布したうえで、実施例１と同様の方法で水切り処理をして千切りキャベツを得た。
（Ｄ）比較例２（一般的な処理方法）
　カットしたキャベツ１ｋｇを、有効塩素濃度２００ｐｐｍの次亜塩素酸ナトリウム水溶液４Ｌ（ｐＨ８．５、水温１０℃）が入った撹拌槽に移して３００秒間浸漬撹拌して殺菌した後、さらに、水２０Ｌが入った別の撹拌層に移し、１２０秒間浸漬撹拌して洗浄した後、実施例１と同様の方法で水切り処理をして千切りキャベツを得た。 <Example>
The cabbage was previously sterilized with an aqueous sodium hypochlorite solution having an effective chlorine concentration of 200 ppm, cut into a width of about 1.0 mm, and treated as follows to obtain shredded cabbage.
(A) Example 1
The cut cabbage is placed on the belt 11 of the conveying means 10 having a width of 0.7 m and conveyed at a rate of 5 m per minute, and the maximum thickness is 50 mm by the loosening means 30 (the shredded cabbage from which water per 1 m in the longitudinal direction of the conveying means 10 has been cut). Is approximately 0.4 kg), slightly acidic hypochlorous acid water with an effective chlorine concentration of 60 ppm (pH 6.5, water temperature 10 ° C., spray amount 20 L / min. Cut from spray means covering a length of 2.5 m on the transport means. Sprayed with 10L / kg per cabbage), sprayed with fresh water (water temperature 10 ° C, spraying amount 20L / min), transferred to a basket and centrifuged drainer (DT-2S, Daiei Co., Ltd.) A draining process (processing conditions: 700 rpm, 30 seconds) was performed using a mill) to obtain a shredded cabbage of the present invention.
(B) Example 2
The treatment was performed in the same manner as (A) except that the conveyance speed was 50 m / min (1.0 L / kg per cut cabbage).
(C) Comparative Example 1
1 kg of the cut cabbage was transferred to a stirring tank containing 4 L of slightly acidic hypochlorous acid water having an effective chlorine concentration of 60 ppm (pH 6.5, water temperature 10 ° C.) and sterilized by immersion for 30 seconds. After spraying 10 ° C. and a spraying amount of 20 L / min), draining treatment was performed in the same manner as in Example 1 to obtain shredded cabbage.
(D) Comparative example 2 (general processing method)
1 kg of the cut cabbage was transferred to a stirring tank containing 4 L of an aqueous sodium hypochlorite solution (pH 8.5, water temperature 10 ° C.) having an effective chlorine concentration of 200 ppm, sterilized by immersion for 300 seconds, and then 20 L of water was added. The mixture was transferred to another stirred layer, immersed and stirred for 120 seconds, washed, and then drained in the same manner as in Example 1 to obtain shredded cabbage.
＜測定＞
　それぞれの千切りキャベツは、１０℃１６９時間保管し、一般生菌数（食品衛生検査指針に記載の測定方法によって測定）、ビタミンＣ（Merck社製の小型反射式光度計「RQ-flex」による）、糖度（株式会社アタゴ製の糖度Brix測定装置MASTER-ONEによる）を測定した。
　またさらに、４名の被験者による官能評価（１：不適～３：商品としての許容範囲～５：良好）で食味についても評価した。 <Measurement>
Each shredded cabbage is stored at 10 ° C for 169 hours, and the number of general viable bacteria (measured by the measurement method described in the Food Sanitation Inspection Guidelines), Vitamin C (by Merck's small reflective photometer "RQ-flex") The sugar content (by Atago Co., Ltd. sugar content Brix measuring device MASTER-ONE) was measured.
Furthermore, the taste was also evaluated by sensory evaluation (1: unsuitable to 3: acceptable range as a product to 5: good) by four subjects.
＜測定結果＞
　測定結果を表１に示す。表１から、本発明のカット野菜の殺菌装置、殺菌システム、および殺菌方法を用いて製造されたカット野菜は、製造７日後であっても一般生菌数は食用に適した状態であり、従来技術に比べてビタミンＣ、糖度、食感ともによく、産業上の利用価値が高い。 <Measurement results>
The measurement results are shown in Table 1. From Table 1, the cut vegetables manufactured using the sterilization apparatus, the sterilization system, and the sterilization method of the cut vegetables of the present invention are in a state suitable for edible general viable bacterial counts even after 7 days of manufacture. Compared to technology, it has good vitamin C, sugar content and texture, and has high industrial utility value.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
＜気流の測定＞
　殺菌液の噴霧量を毎分０、１０、２０Ｌとする以外は実施例１と同じ条件下とし、スプレー手段４１の真下でスプレー手段４１から２０ｃｍの距離（カット野菜の表面からおよそ５ｃｍの高さ）で、カット野菜に浸透する方向の気流を風向風速計（ヴァイサラ株式会社製の超音波風向風速センサ「ＷＭＴ５２」およびタマヤ計測システム株式会社製のシリアル出力記録装置「ＴＡＭＡＰｏｄ　Ｓ－ＭＴ」。サンプリングレート４Ｈｚ、約１０秒間の平均気流と平均風向を算定し、搬送手段に垂直な方向の気流にベクトル分解）で測定した。また別途、ファンで横向きの気流を発生させ、カット野菜に浸透する方向の気流を乱した条件でもカット野菜に浸透する方向の気流を測定した。これらの条件下で製造したカット野菜を１０℃１６９時間保管し、一般生菌数を測定した。 <Measurement of airflow>
The conditions are the same as in Example 1 except that the amount of sterilizing liquid sprayed is 0, 10 and 20 L / min. A distance of 20 cm from the spray means 41 just below the spray means 41 (a height of about 5 cm from the surface of the cut vegetables ), The wind direction anemometer (the ultrasonic wind direction sensor “WMT52” manufactured by Vaisala Co., Ltd. and the serial output recording device “TAMAPod S-MT” manufactured by Tamaya Measurement System Co., Ltd.) sampling rate. The average airflow and average wind direction at 4 Hz for about 10 seconds were calculated and measured by vector decomposition into an airflow perpendicular to the conveying means. Separately, a lateral airflow was generated by a fan, and the airflow permeating into the cut vegetables was measured even under conditions where the airflow in the direction permeating the cut vegetables was disturbed. The cut vegetables produced under these conditions were stored at 10 ° C. for 169 hours, and the number of general viable bacteria was measured.
＜気流の測定結果＞
　気流の測定結果を表２に示す。表２から、カット野菜に浸透する方向の気流を伴った本発明のカット野菜の殺菌装置、殺菌システム、および殺菌方法を用いて製造されたカット野菜は、製造７日後であっても一般生菌数は食用に適した状態であり、産業上の利用価値が高い。 <Measurement results of airflow>
Table 2 shows the measurement results of airflow. From Table 2, cut vegetables manufactured using the sterilization apparatus, sterilization system, and sterilization method for cut vegetables according to the present invention with an air flow in the direction of penetrating into the cut vegetables are generally viable bacteria even after 7 days from manufacture. The number is suitable for edible use and has high industrial utility value.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
１　　　　　　　　カット野菜の殺菌システム
１０　　　　　　　搬送手段
２０　　　　　　　投入口
３０　　　　　　　ほぐし手段
４０　　　　　　　殺菌装置
４１　　　　　　　スプレー手段
４２　　　　　　　噴射口
５０　　　　　　　排出口
６０　　　　　　　容器
  DESCRIPTION OF SYMBOLS 1 Sterilization system of cut vegetables 10 Conveyance means 20 Input port 30 Loosening means 40 Sterilization device 41 Spray means 42 Injection port 50 Outlet 60 Container

Claims (17)

  1. カットした野菜に殺菌液を噴霧して殺菌処理を行う、カット野菜の殺菌装置。 A cut vegetable sterilizer that sprays a sterilizing liquid on the cut vegetables to sterilize them.
  2. 　カットした野菜を搬送手段で搬送しながら殺菌する殺菌装置であって、
    　該殺菌装置は、前記搬送手段上に配置されて搬送される前記カットした野菜の周囲から殺菌液を噴霧する１以上のスプレー手段を有し、
    　前記１以上のスプレー手段によって噴霧された殺菌液は、平均粒径１ｍｍ以下であり、かつ、上流側が低くなるように設けられた前記搬送手段の傾斜面に沿って前記上流側に流れるように構成されている、殺菌装置。     A sterilizer that sterilizes cut vegetables while transporting them with a transport means,
    The sterilizer has one or more spraying means for spraying a sterilizing liquid from the periphery of the cut vegetables which are arranged and transported on the transporting means,
    The sterilizing liquid sprayed by the one or more spraying means has an average particle diameter of 1 mm or less, and is configured to flow to the upstream side along the inclined surface of the conveying means provided so that the upstream side is lowered. Being sterilized equipment.
  3. 　請求項１または２に記載の殺菌装置において、
    　前記殺菌装置がカット野菜に浸透する方向の気流を発生させる手段を有することを特徴とする殺菌装置。     In the sterilizer according to claim 1 or 2,
    The sterilizer has means for generating an airflow in a direction in which the sterilizer permeates the cut vegetables.
  4. 　請求項１～３のいずれかに記載の殺菌装置において、
    　前記殺菌液が、水道水、次亜塩素酸水、塩酸水溶液を電気分解して得られた微酸性次亜塩素酸水、オゾン水、及び、有機過酸からなる群から選択されることを特徴とする殺菌装置。     The sterilizer according to any one of claims 1 to 3,
    The sterilizing solution is selected from the group consisting of tap water, hypochlorous acid water, slightly acidic hypochlorous acid water obtained by electrolysis of hydrochloric acid aqueous solution, ozone water, and organic peracid. The sterilizer.
  5. 　請求項１～４のいずれかに記載の殺菌装置において、
    　前記殺菌液の使用量が、野菜１ｋｇ当たり１．０Ｌ～１０．０Ｌであることを特徴とする殺菌装置。     The sterilizer according to any one of claims 1 to 4,
    The sterilizing apparatus, wherein the sterilizing liquid is used in an amount of 1.0 L to 10.0 L per kg of vegetables.
  6. 　請求項１～５のいずれかに記載の殺菌装置において、
    　前記スプレー手段による前記殺菌液の噴霧範囲は、前記スプレー手段の噴射口を頂点とするピラミッド状であることを特徴とする殺菌装置。     The sterilizer according to any one of claims 1 to 5,
    The spraying range of the sterilizing liquid by the spray means is a pyramid shape having the spray port of the spray means as a vertex.
  7. 　カットした野菜の殺菌システムにおいて、
    　上流側が低くなるように傾斜して設けられた、前記カットした野菜を搬送するための搬送手段と、
    　前記カット野菜の周囲から平均粒径１ｍｍ以下の殺菌液を噴霧するように構成された１以上のスプレー手段を備えた殺菌装置と、を備え、
    　前記１以上のスプレー手段から噴霧された前記殺菌液が、前記搬送手段の上流側に流れるようになっている、カット野菜の殺菌システム。     In the sterilization system for cut vegetables,
    Conveying means for conveying the cut vegetables, provided to be inclined so that the upstream side is low,
    A sterilizer equipped with one or more spraying means configured to spray a sterilizing liquid having an average particle size of 1 mm or less from around the cut vegetables,
    The cut vegetable sterilization system, wherein the sterilizing liquid sprayed from the one or more spraying means flows to the upstream side of the conveying means.
  8. 　請求項７に記載のカット野菜の殺菌システムにおいて、
    　前記殺菌システムが、カット野菜に浸透する方向の気流を発生させる手段を備えていることを特徴とするカット野菜の殺菌システム。     In the cut vegetable sterilization system according to claim 7,
    The sterilization system for cut vegetables, characterized in that the sterilization system includes means for generating an airflow in a direction penetrating into the cut vegetables.
  9. 　請求項７又は８に記載のカットした野菜の殺菌システムにおいて、
    　前記殺菌システムが、前記搬送手段の前記上流側に隣接して、前記カットした野菜を供給する投入口と、前記搬送手段の下流側に隣接して殺菌済みの前記カットした野菜を回収する排出口と、をさらに備えていることを特徴とするカット野菜の殺菌システム。     In the sterilization system for cut vegetables according to claim 7 or 8,
    The sterilization system is adjacent to the upstream side of the conveying means, and an inlet for supplying the cut vegetables, and an outlet for collecting the sterilized cut vegetables adjacent to the downstream side of the conveying means And a sterilization system for cut vegetables.
  10. 　請求項７～９のいずれかに記載のカットした野菜の殺菌システムにおいて、
    　前記殺菌システムが、前記殺菌装置よりも上流側に、前記搬送手段上に配置された前記カットした野菜の偏りを解消するほぐし手段をさらに備えていることを特徴とするカット野菜の殺菌システム。     The sterilization system for cut vegetables according to any one of claims 7 to 9,
    The sterilization system further comprises a loosening means for eliminating the unevenness of the cut vegetables arranged on the transport means on the upstream side of the sterilization apparatus.
  11. 　請求項１０に記載のカットした野菜の殺菌システムにおいて、
    　前記ほぐし手段が、櫛形であることを特徴とするカット野菜の殺菌システム。     The sterilization system for cut vegetables according to claim 10,
    The cut vegetable sterilization system, wherein the loosening means is comb-shaped.
  12. 　請求項１～１１のいずれかに記載のカット野菜の殺菌装置又は殺菌システムで製造されたカット野菜。 Cut vegetables manufactured by the sterilization apparatus or sterilization system for cut vegetables according to any one of claims 1 to 11.
  13. 　カットした野菜に殺菌液を噴霧して殺菌処理を行う、カット野菜の製造方法。 A method for producing cut vegetables, in which a sterilization treatment is performed by spraying a sterilizing liquid on the cut vegetables.
  14. 　請求項１３に記載のカット野菜の製造方法において、
    前記殺菌液を、カット野菜に浸透する方向の気流でカット野菜に浸透させることを特徴とするカット野菜の製造方法。     In the manufacturing method of the cut vegetable of Claim 13,
    A method for producing cut vegetables, characterized in that the sterilizing liquid is permeated into the cut vegetables with an air flow in a direction penetrating the cut vegetables.
  15. 　請求項１４に記載のカット野菜の製造方法において、
    前記カット野菜に浸透する方向の気流が、毎秒０．８ｍ以上であることを特徴とするカット野菜の製造方法。     In the manufacturing method of the cut vegetables of Claim 14,
    The method for producing cut vegetables, wherein the airflow in the direction penetrating the cut vegetables is 0.8 m or more per second.
  16. 　請求項１３～１５のいずれかに記載の殺菌方法で殺菌されたカット野菜。 Cut vegetables sterilized by the sterilization method according to any one of claims 13 to 15.
  17. 　請求項２に記載の殺菌装置であって、
    　前記殺菌液が、塩酸水溶液を電気分解して得られた微酸性次亜塩素酸水であり、
    　前記スプレー手段の上流に電気分解装置及び冷却手段を備え、
    　前記殺菌液の使用量が、野菜１ｋｇ当たり１．０Ｌ～１０．０Ｌであり、
    　前記スプレー手段が噴霧する領域において、前記カット野菜をかき回すことなく、前記殺菌液を噴霧する
    ことを特徴とする殺菌装置。     The sterilizer according to claim 2, wherein
    The sterilizing solution is a slightly acidic hypochlorous acid water obtained by electrolyzing a hydrochloric acid aqueous solution,
    An electrolyzer and cooling means upstream of the spray means;
    The amount of the sterilizing solution used is 1.0 L to 10.0 L per kg of vegetables,
    The sterilizing apparatus, wherein the sterilizing liquid is sprayed in the area sprayed by the spray means without stirring the cut vegetables.
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