JPH03183436A - How to make cut vegetables - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing cut vegetables,
More specifically, the present invention relates to a method for producing cut vegetables that maintain a "raw" texture and can be stored for a long period of time without boiling or sterilizing.

[Conventional technology]

Traditionally, vegetables are cooled and cooled as necessary after being cut.
After dehydration, it was packaged in film or a tray with a lid and then sold.

[Problem to be solved by the invention]

In the conventional method of simply wrapping vegetables after cutting in cling film, etc., the freshness of the vegetables decreases significantly after cutting, and even when stored in a refrigerator, the edible period is only 1 to 2 days.
Even the food for cooking was very short at 5 days.

In other words, when vegetables are cut, an increase in the amount of respiration, exudation of cell fluid, and an increase in surface area occur, and the resulting browning, off-flavors, rot, wilting, and bacterial growth are major causes of a decrease in freshness. It became.

Therefore, in order to improve the image of canned vegetable products and increase consumption, the inventors of the present invention have developed cut vegetables that have a good shelf life and have the freshness and texture inherent to vegetables. As a result of deepening our recognition that this is an important issue in the industry and conducting extensive research, we have completed the present invention.

[Means to solve the problem]

The present invention is intended to solve the above-mentioned problems, and produces cut vegetables that can be stored for a long period of time in refrigeration and that have the original "raw" texture of vegetables, especially freshness and texture. Regarding the method.

Specifically, the present invention involves cleaning vegetables, peeling them, cutting them, washing and dehydrating them as necessary, and then vacuum packaging the vegetables using a packaging material having oxygen barrier properties. This invention relates to a method for producing cut vegetables characterized by holding vegetables in a liquid under a pressure of 1000 kg/cd or more for 3 minutes or more to sterilize the vegetables and deactivate enzymes in the vegetables.

Hereinafter, the present description will be explained for each step.

Many bacteria are attached to the surface of the outer skin of vegetables, so
Wash thoroughly, peel if necessary, and cut into shapes that are easy to eat. Further wash and dehydrate if necessary.

The purpose of vacuum packaging using a packaging material with oxygen barrier properties is to prevent quality deterioration due to oxidation caused by oxygen remaining in the packaging system and oxygen passing through the packaging material.

As a packaging material, a pouch made of a thermoplastic resin film can be used.

As the thermoplastic resin film, those having the following specifications can be used, but are not limited to the following.

KON/CPP, KEPT/CPP, KOP/
CPP, PET/AI/CPP.

PET/AI/EVA, PHT/AI/PS (among the abbreviations, K is polyvinylidene chloride coat, ON is oriented nylon, C is unstretched, PUT is polyethylene terephthalate, OP is oriented polypropylene, PE is polyethylene, AI is (Aluminum foil, EVA stands for ethylene vinyl acetate copolymer, PP stands for polypropylene, PS stands for polystyrene.) The oxygen permeability of the packaging material is 0 to 20 CC/r when converted to 30μ.
rr ・24hrs-atw preferably 0~1Occ
/rd・24hrs・ATM.

By holding the vegetables after vacuum packaging in a liquid under a pressure of 1000 kg/ci or more for 3 minutes or more, the surface of the vegetables can be sterilized and the enzymes in the vegetables can be effectively deactivated. Since the packaged items are sterilized, there is no need to worry about contamination during packaging, which is excellent in terms of food hygiene.

As the high-pressure treatment is performed under the above conditions, hydrophobic bonds and salt bonds within the object to be subjected to high-pressure treatment are severed, and hydrogen bonds tend to be generated. In other words, the three types of non-covalent bonds in the high-pressure treated body are formed or destroyed by interaction with water, and proteins denature and lose their functions, which deactivates enzymes in vegetables and further degrades vegetables. It is also possible to sterilize any remaining germs.

When treating at high pressure, if the pressure is less than 1000 kg/cd or the holding time is less than 3 minutes, it is not possible to effectively sterilize the surface of vegetables and deactivate enzymes in vegetables.

On the other hand, in high-pressure treatment, vitamins and aroma components made up of covalent bonds are not destroyed, so unlike sterilization by heating, heating odor is not produced or vitamins are not destroyed.

The liquid used when treating the package under high pressure is not particularly limited as long as it is liquid, but potable tap water is preferable in terms of hygiene and cost.

Furthermore, it is naturally possible to efficiently sterilize and destroy enzymes by heating the treatment liquid during high-pressure treatment.

〔Effect of the invention〕

According to the present invention, it is possible to sterilize vegetables and deactivate enzymes in vegetables by subjecting vacuum-packed vegetables using oxygen barrier packaging material to high-pressure treatment without heating, allowing for long-term storage. It is possible to efficiently obtain Kanto vegetable products that maintain their "raw" state.

In other words, almost no microorganisms are found in the cut vegetable products of the present invention, and they have excellent preservability, and even after long-term storage in refrigeration, they maintain the original "raw" texture of the vegetables, that is, their freshness. It maintains its texture, color, etc., and its commercial value is extremely high. Furthermore, the method for producing cut vegetables of the present invention is a safe method from a food hygiene standpoint, and has high industrial utility value.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

〔Example〕

Example 1 Carrots were washed, peeled, sliced into 10-diameter slices, washed with running water, and dehydrated. Then, KO 200g of the carrot
N/CPP pouch (width 210 vm, length 210 m
n+) was used for vacuum packaging.

The packaged carrots were filled into a high-pressure device for food as shown in FIG. 1, and subjected to high-pressure treatment at 4000 atmospheres for 10 minutes.

Comparative Example 1 Carrots were washed, peeled, sliced into 10-width pieces, washed with running water, and dehydrated. Then, KO 200g of the carrot
N/CPP pouch (width 210-1 length 210mad
) was used for vacuum packaging.

Twenty packs produced in Example 1 and Comparative Example 1 were stored at 10oC for 10 days and 20 days and were tested for expansion of the packaging material, generation of off-odor, and sensory evaluation.

The results are shown in Table 1.

(Evaluation method) ○ Expansion of packaging material: Out of 20 sample bags, the evaluation was based on the number of bags that expanded due to generation of carbon dioxide gas inside the packaging.

Example, number of bags/200 Off-odor occurrence: Out of 20 sample bags, the evaluation was based on the number of bags in which an off-odor occurred.

Example, number of pieces/200 Sensory evaluation: Freshness (freshness), texture, color, etc. when eaten were comprehensively evaluated from a taste and visual perspective.

As is clear from Table 1, the cut vegetable products produced by the method of the present invention do not cause expansion of the packaging material even after long-term storage, do not generate any off-odor caused by microorganisms, and are It maintained its color and had an excellent texture.

[Brief explanation of drawings]

FIG. 1 shows the overall structure of a high-pressure device for food used in the implementation of the present invention. l...Processing chamber, 2...High pressure container, 3...Low pressure piston 4...Upper lid, 5...High pressure piston, 6...Hydrostatic pressure cylinder 27...Pressure generator, hmm

Claims (1)

[Claims] 1. After washing vegetables, peeling and cutting as necessary.
After washing and dehydrating, the vegetables are vacuum packaged using a packaging material with oxygen barrier properties, and the packaged vegetables are held in a liquid under a pressure of 1000 kg/cm^2 or more for 3 minutes or more to preserve the vegetables. A method for producing cut vegetables characterized by sterilization and deactivation of enzymes in the vegetables. 2. Oxygen permeability of packaging material is 0 to 20cc/m^2.2
The method for producing cut vegetables according to claim 1, wherein the processing time is 4 hours/atm.