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Container-packed cut vegetables

A technology for cutting vegetables and packaging them in containers, which is used in the preservation of fruits and vegetables, food preservation, food preparation, etc., can solve problems such as perishability and cell destruction, and achieve the effect of promoting popularization and increasing vegetable intake.

Inactive Publication Date: 2015-02-11
Q P CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such container-packed cut vegetables are prone to spoilage due to the proliferation of various bacteria. Therefore, it has been considered ideal to suppress the number of viable bacteria as low as possible by thoroughly sterilizing cut vegetables sold in stores.
[0003] However, depending on the sterilizing treatment method, the cells will be destroyed, so they are more likely to be corrupted

Method used

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  • Container-packed cut vegetables
  • Container-packed cut vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] (A) Sterilization process at harvest

[0086] As shown in Table 1A, after harvesting the cabbage as an open field vegetable, the cutting part (including cutting) during harvesting is treated with the sterilizing solution (sodium hypochlorite aqueous solution: available chlorine concentration 200ppm) of the harvesting sterilization treatment process of Table 1A within 6 hours on the farm. 1 / 4 of the root side of the cabbage on the surface was subjected to a spray sterilization treatment (1 mL of spraying amount of 1 g of cabbage on average), and it was transported to a processing plant.

[0087] (B) Sterilization process before cutting

[0088] Remove the core of cabbage, the outer leaf of dirty in processing factory, about 4 equal parts, wash with clear water the cabbage block of 250g, with the sterilizing liquid (sodium hypochlorite aqueous solution: available chlorine concentration) of its sterilizing treatment before the cutting of table 1A 200ppm, temperature 20°C)...

Embodiment 2

[0096] As shown in Table 1A, in Example 1, the open field vegetable lettuce was used instead of the open field vegetable cabbage, and it carried out similarly to Example 1 (A) Harvest sterilization process.

[0097] In addition, in the (B) pre-cutting sterilization treatment process, sodium hydroxide aqueous solution (pH 12) was used instead of sodium hypochlorite aqueous solution, and the immersion time was set to 5 minutes. Except for the block, container-packed cut vegetables were produced in the same manner as in Example 1.

Embodiment 3

[0099] In Example 1, in (B) pre-cutting sterilization treatment process, use calcined calcium aqueous solution of pH 12 instead of sodium hypochlorite aqueous solution, in (C) cutting process, cut shape into 4 cm × 4 cm cut pieces, (D) water rinse In the treatment process, except having used the 0.01% aqueous solution of acetic acid instead of tap water, it carried out similarly to Example 1, and manufactured the cut cabbage packed in a container.

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Abstract

Container-packed cut vegetables, in which cut vegetables are packed in a packaging container, wherein the amount of organic matter adhered to the surface of the cut vegetables, which have been stored for one day after production at 0-15°C and then removed from the packaging container, is not more than 40ppm in terms of a cleaning-water COD obtained by immersion cleaning 50g of the cut vegetables in 500ml of water, and the viable bacteria count for the cut vegetables is 1x102-1x106CFU / g. Even after 15 days have elapsed post-production, these container-packed cut vegetables maintain freshness and remain mostly unchanged in terms of external appearance such as wilting, taste, smell, etcetera, relative to directly after production.

Description

technical field [0001] The present invention relates to container-packed cut vegetables obtained by packing cut vegetables in a packaging container. Background technique [0002] Cut vegetables such as shredded cabbage, shredded daikon radish, and shredded lettuce are sold in various food packaging containers such as bag, cup, and ball. Such container-packed cut vegetables are prone to spoilage due to multiplication of various bacteria. Therefore, it has been considered ideal to suppress the number of viable bacteria as low as possible by thoroughly sterilizing cut vegetables sold in stores. [0003] However, depending on the sterilization treatment method, the cells are destroyed, so they are more likely to be corrupted. Therefore, regarding container-packed cut vegetables, a method of sufficiently reducing the number of viable bacteria at the time of production while suppressing cell destruction as much as possible has been studied. For example, there is known a method o...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23D9/007A23L19/00
CPCA23B7/148A23B7/157A23L1/2123A23L19/03
Inventor 山川真美藤村亮太郎
Owner Q P CORP