JPH03183450A - How to make cut vegetables - Google Patents

Abstract

PURPOSE:To efficiently obtain the title vegetable capable of storing for a long period and retained in state of freshness by cleaning a vegetable, subjecting the vegetable to high pressure treatment under specific conditions and packaging the vegetable using a packaging material having oxygen barrier property. CONSTITUTION:A vegetable is cleaned and then as necessary peeled, cut and cleaned and then the vegetable is retained in a liquid under pressure of >=1000kg/cm<2> for >=<3>min to carry out sterilization of vegetable and deactivation of oxygen in the vegetable and the vegetable after treatment is packaged so as to have <0. 05atom oxygen partial pressure using a packaging material having oxygen barrier property to provide the aimed vegetable. Furthermore, the above-mentioned packaging is preferably carried out by vacuum packaging or N2 gas replacing packaging and deoxygen agent is preferably enclosed in packaging material.

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.

Cutting vegetables causes increased respiration, exudation of cell fluid, and increased surface area, which causes browning, off-flavors, rot, wilting, and bacterial growth, which are major causes of decreased freshness. was.

Therefore, in order to improve the image of cut vegetable products and expand consumption, the present inventors 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 for Solving the Problems) The present invention is intended to solve the above-mentioned problems, and is capable of long-term storage in refrigeration, and has the original texture of vegetables, especially freshness. , relates to a method for producing textured cut vegetables.

Specifically, in the present invention, after washing vegetables, peeling, cutting, and washing are performed as necessary, and then the vegetables are soaked in a liquid for 1 hour.
The vegetables are sterilized and the enzymes in the vegetables are deactivated by holding the vegetables under a pressure of 000 kg/cff1 or more for 3 minutes or more, and the vegetables are packaged with oxygen barrier properties to reduce the oxygen partial pressure to 0. The present invention relates to a method for producing cut vegetables characterized by packaging them so that the pressure is 0.05 atm or less.

Hereinafter, the present invention will be explained in detail 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. Clean further if necessary.

1000kg/cff of cut vegetables in liquid
By holding the vegetable under pressure of 1 or more for 3 minutes or more, it is possible to effectively sterilize the surface of the vegetable and deactivate the enzymes in the vegetable. By performing high-pressure treatment in liquid, pressure can be evenly transmitted to vegetables.

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 processing under high pressure, if the pressure is less than 1000 kg/crl 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 does not occur and vitamins are not destroyed.

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

Oxygen partial pressure is reduced to 0 using packaging materials with enzyme barrier properties.
．． The reason why packaging is carried out so that the temperature is 0.05a tm or less is to prevent quality deterioration due to oxidation caused by oxygen remaining in the packaging system and oxygen passing through the packaging material. Cups, trays, films, etc. can be used. As the thermoplastic resin cup/tray and film, those having the following specifications can be used, but are not limited to those below.

(a) Cup/tray: Polypropylene (PP) or polystyrene (PS)/
Saponified ethylene/acid picopolymer/PP or PSPP
or PS/vinylidene chloride/PP or PS(b)
Film: KON/CPP, KEPT no CPP, KOP/
CPP, PET/AI/CPP.

PET/AI/EVA, PET/AI/PS (among the abbreviations, K is polyvinylidene chloride coat, ON is oriented nylon, C is unstretched, PET is polyethylene terephthalate, OP is oriented polypropylene, PE is polyethylene, AI is Aluminum foil, EVA indicates ethylene-vinyl acetate copolymer, PP indicates polypropylene, and PS indicates polystyrene.〉 The oxygen permeability of the packaging material is 0 to 20 cc/r when converted to 30μ.
d, 24hrs-atm preferably O~10cc/
rrr -24hrs・atm.

As packaging methods, conventionally known vacuum packaging, N2 gas displacement packaging, use of oxygen absorbers, etc. can be considered, but packaging methods that reduce the residual oxygen partial pressure in the packaging system to 0.05a tm or less are especially suitable. Not limited.

[Effects of the Invention] According to the present invention, it is possible to efficiently obtain cut vegetable products that maintain a "raw" state that can be stored for a long time through high-pressure treatment without heating and oxygen-barrier packaging that excludes oxygen. . That is, almost no microorganisms are found in the cut vegetable products of the present invention, and they have excellent storage stability.
Even after long-term storage in refrigeration, vegetables maintain their original "raw" texture, i.e., freshness, texture, color, etc., and their commercial value is extremely high. Furthermore, the method for producing caputo 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 After washing cabbage, the external medicine was removed, and the cut was cut into a width of 2+ nm, and then washed with running water. Next, the cabbage was filled with water into a high-pressure device for food as shown in FIG. 1, and treated at 4000 atmospheres for 10 minutes. After high-pressure treatment, take out the cabbage aseptically, dehydrate it, and then add 50g to KON.
/CPP pouch (width 175mm.

200 mm in length) together with an oxygen absorber (Ageless S-200 manufactured by Mitsubishi Gas Chemical Co., Ltd.).

Example 2 After washing carrots, peeling them and slicing them into 10 mm widths,
Washed with running water. Next, the carrots were filled with water into a high-pressure device for food as shown in Figure 1, and heated to 4000 atmospheres
Processing was performed for IO minutes. After the high-pressure treatment, the carrots were taken out aseptically, dehydrated, and then 100g was taken out to a width of 105mm.

A tray made of PP with a length of 180 mm and a depth of 35 mm was filled.

The carrots filled in the tray were placed in a PP/EVOH/PP deep-drawn tray, and a KON/CPP film was used as a lid material, and N2 gas purging was performed so that the oxygen partial pressure was 0.05 atm or less.

Comparative Example 1 After washing the cabbage, removing the external medicine and cutting it into 2 n+a+ widths, the cabbage was washed with running water. Next, after dehydrating the cabbage, 50g was placed in a KONlCPP pouch (width 1
75+++++++, length 200 holes) using an oxygen absorber (
It was packaged together with AGELESS S-200 (manufactured by Mitsubishi Gas Chemical Co., Ltd.).

Comparative Example 2 After washing carrots, peeling them and slicing them into 10 mm widths,
Washed with running water. Next, after dehydrating the carrots, 100g of the carrots were divided into widths of 105aun, lengths of 180mm, and depths of 35++u++.
It was filled into a PP tray.

The carrots filled in the tray were placed in a PP/EVO)I/PP deep-drawn tray, and using a KON/CPP film as a lid material, N2 gas displacement packaging was performed so that the oxygen partial pressure was 0.05at+++ or less.

20 each produced according to Example 1.2 and Comparative Example 1.2
Bags stored at 10°C for 7 and 14 days 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 packs, evaluation was made based on the number of packs that expanded due to generation of carbon dioxide gas inside the packaging.

Example: Number of packs/200 Off-odor occurrence: Out of 20 sample packs, the evaluation was based on the number of packs 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.

Table 1 As is clear from Table 1, the cut fruit or vegetable products produced by the method of the present invention, even after long-term storage.
There was no expansion of the packaging material, no off-flavor caused by microorganisms, the original color was maintained, and the product 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. DESCRIPTION OF SYMBOLS 1...Processing chamber, 2...High pressure container, 3...Low pressure piston, 4...Top lid, 5...High pressure piston, 6...
Hydrostatic cylinder 7...Pressure generator. Figure 7: Pressure generator

Claims (1)

[Claims] 1. After washing vegetables, peeling and cutting as necessary.
Wash and then the vegetables in liquid at 1000kg/cm^
The vegetables are sterilized and the enzymes in the vegetables are deactivated by holding the vegetables under a pressure of 2 or more for 3 minutes or more, and the vegetables after the treatment are packaged with a packaging material having an oxygen barrier property so that the oxygen partial pressure is 0.
A method for producing cut vegetables, the method comprising packaging the vegetables so that the amount is 0.05 atm or less. 2. The method for producing cut vegetables according to claim 1, wherein the packaging is vacuum packaging or N_2 gas replacement packaging. 3. The method for producing cut vegetables according to claim 1 or 2, wherein the packaging is performed by enclosing an oxygen absorber. 4. 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.