Quick pickled vegetables packaged in container and manufacturing method thereof

Abstract

To provide a quick pickled vegetables packaged in a container, suppressing increase in microorganisms.SOLUTION: Quick pickled vegetables packaged in a container formed by mixing vegetables as raw materials for the quick pickled vegetables, grated daikon radish and seasoning liquid, and sealing the mixture in a packaging container, the quick pickled vegetables formed by mixing the grated daikon radish having such a particle size that when it is passed through a mesh of 5 mesh size, the weight thereof remaining on the mesh is 30% or less of the total weight of the grated daikon radish.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a packaged lightly pickled food and its production method. [Background technology]

[0002] Conventionally, as vegetable pickles, asazuke (lightly pickled vegetables) are known that are obtained by a simple manufacturing method, take advantage of the freshness and / or color of the vegetables, and are eaten within a short period of time, as opposed to aged pickles that are obtained through laborious processes such as microbial fermentation.

[0003] The growth of harmful microorganisms in lightly pickled vegetables is suppressed by the salt and / or organic acids in the seasoning liquid and by distribution at low temperatures, ensuring a shelf life of about two days to one week. However, changes in Japanese tastes have led to a trend toward lower salt and lower oxidation, making microbial control more difficult.

[0004] On the other hand, daikon radish, one of the main ingredients of lightly pickled vegetables, has long been known to contain antibacterial substances.

[0005] Non-Patent Document 1 discloses that trans-4-methylthio-3-butenyl isothiocyanate (TMBI, also known as MTBI), the main component of the hotness in radish, inhibits the growth of Escherichia coli, Staphylococcus aureus, Saccharomyces cerevisiae, and Aspergillus oryzae when inoculated and cultured on an agar medium.

[0006] Patent Document 1 discloses that the radish rhizome is heat-treated to inactivate the myrosinase enzyme, and the pieces of the radish rhizome from which the myrosinase enzyme has been inactivated are dried and powdered, and that the radish powder to which the myrosinase enzyme has been added exhibits a disinfecting effect against general bacteria, Escherichia coli, and Staphylococcus aureus applied to raw lettuce and bento lunches, and that the cis- and trans-isomers of MTBI exhibit antibacterial properties against Helicobacter pylori in a culture vessel. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent Publication No. 2012-60995 [Non-patent literature]

[0008] [Non-Patent Document 1] Nutrition and Food Vol.35 No.3 207-211, 1982 Summary of the Invention [Problem to be solved by the invention]

[0009] Patent Document 1 and Non-Patent Document 1 teach that the addition of daikon and its spicy component, MTBI, inhibits the growth of microorganisms, but these studies have examined the inhibition of growth of bacteria cultivated in culture containers, or the disinfecting effect of applying grated daikon to raw lettuce and bento lunches and growing bacteria in an unsealed system for a short period of time, but there has been no detailed research on the addition of grated daikon to packaged lightly pickled vegetables and its mechanism of antibacterial action.

[0010] The problem to be solved by the present invention is to provide lightly pickled vegetables in a packaged container in which the growth of microorganisms is suppressed. [Means for solving the problem]

[0011] The present invention encompasses the embodiments described below. Section 1. This packaged light pickle is made by mixing vegetables, which are the raw materials for the light pickle, grated daikon, and seasoning liquid, and sealing them in a packaging container, and the grated daikon is mixed with grated daikon of a particle size such that when the grated daikon is passed through a mesh of 5 mesh size, the weight of the grated daikon remaining on the mesh is 30% or less of the total weight of the grated daikon that has passed through the mesh. Section 2. Item 2. The lightly pickled vegetables in a packaging container according to item 1, wherein the mass ratio of the raw vegetables to the grated daikon is 9:1 to 1:1. Section 3. When measured by the standard agar medium pour method at 35°C, the number of viable bacteria attached to the packaged lightly pickled vegetables 21 days after production was 1 x 10 3 Item 3. The lightly pickled vegetables in a packaging container according to item 1 or 2, having a CFU / mL or less. Section 4. When measured by the PDA plate method at 25°C, the number of viable bacteria attached to the lightly pickled vegetables in the package on the 21st day after production was 1 x 10 2 Item 3. The lightly pickled vegetables in a packaging container according to item 1 or 2, having a CFU / mL or less. Section 5. Item 3. A packaged lightly pickled vegetable according to item 1 or 2, in which yeast attached to the packaged lightly pickled vegetable on the 21st day after the date of production is not detected as a colony when measured by a PDA medium smear method at 25°C. Section 6. The lightly pickled vegetables in a packaged container are prepared by mixing the raw materials for the lightly pickled vegetables, grated daikon radish, and seasoning liquid, and sealing the mixture in a packaged container, and the lightly pickled vegetables in a packaged container satisfy at least one of the following (i) and (ii). (i) When measured by the standard agar medium pour method at 35°C, the number of viable bacteria attached to the packaged lightly pickled vegetables 21 days after the date of manufacture was 1 x 10 3 CFU / mL or less (ii) The number of viable bacteria on the packaged lightly pickled vegetables 21 days after production was 1 x 10 2 CFU / mL or less Section 7. This method for producing lightly pickled vegetables in a packaged container includes placing vegetables as raw materials for lightly pickled vegetables, grated daikon radish of a particle size such that when the grated daikon radish is passed through a 5-mesh mesh, the weight remaining on the mesh is 30% or less of the total weight of the grated daikon radish that has passed through the mesh, and seasoning liquid in a packaged container and sealing the container. [Brief description of the drawings]

[0012] [Figure 1](a) An example of a bag-shaped packaging container. (b) An example of a packaging container with a lid and a formed container. [Diagram 2] Graph showing the change in viable cell count for each sample in the standard agar medium pour plate method (35℃). t-test, *: P<0.05 [Diagram 3] Graph showing the change in viable cell count for each sample in the standard agar medium pour plate method (20℃). t-test, *: P<0.05 [Figure 4] Graph showing the change in viable cell count for each sample in the PDA plate method (25℃). t-test, *: P<0.05 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] As a result of extensive research into solving the above problems, the inventors surprisingly discovered that when grated daikon radish, grated to a certain fineness or less, is sealed in a packaging container together with the vegetables and seasoning used to make the lightly pickled vegetables, the growth of microorganisms adhering to the lightly pickled vegetables in the packaging container is suppressed, and this led to the completion of the present invention.

[0014] According to one aspect of the present invention, there is provided a packaged lightly pickled food which is prepared by mixing the raw vegetables for the lightly pickled food, grated daikon radish, and seasoning liquid, and sealing the mixture in a packaging container. The grated daikon radish is mixed with a particle size such that when the grated daikon radish is passed through a 5-mesh mesh, the weight of the grated daikon radish remaining on the mesh is 30% or less of the total weight of the grated daikon radish that has passed through the mesh.

[0015] The particle size of the grated daikon before it is mixed with the vegetables that are the ingredients of the lightly pickled daikon can be determined by passing the grated daikon after it has been grated through a 5-mesh mesh and calculating (weight of the grated daikon remaining on the mesh / total weight of the grated daikon before it passed through the mesh) x 100 (%).

[0016] The vegetables used as raw materials for lightly pickled vegetables are not particularly limited as long as they can be used for pickling. Examples include cucumber, melon, Chinese cabbage, cabbage, lettuce, radish, turnip, carrot, eggplant, celery, green vegetables (Nozawana, Takana, Komatsuna, etc.). These vegetables may be used alone or in combination of two or more. The vegetables used as raw materials for lightly pickled vegetables are preferably cut into a size that is easy for people to eat.

[0017] From the viewpoint of freshness, it is preferable that the vegetables used as raw materials for lightly pickled vegetables are not heat-treated after cutting until they are sealed in a packaging container. Heat treatment refers to artificial or industrial heating to a temperature higher than the ambient temperature in which the vegetables used as raw materials for lightly pickled vegetables are placed.

[0018] Grated radish can be prepared using an electric radish grater, crusher, grinder, or mixer, and commercially available radish grater manufacturing equipment can be used.

[0019] It is more preferable that the grated daikon radish has a particle size such that when it is passed through a 5-mesh mesh before being mixed with other ingredients for lightly pickled daikon, the weight of the grated daikon radish remaining on the mesh is 20% or less of the total weight of the grated daikon radish passed through the mesh. Since it is believed that the smaller the particle size, the higher the antibacterial activity, the lower limit is not particularly limited.

[0020] The mass ratio of the vegetables as raw materials for the light pickle to the grated daikon is not particularly limited, but in terms of making the most of the flavor of the vegetables as raw materials for the light pickle, it is preferably 9:1 to 1:1, more preferably 9:1 to 3:1, and even more preferably 9:1 to 4:1. In addition, in terms of suppressing bacteria attached to the vegetables as raw materials for the light pickle by the grated daikon, it is preferable that the mass of the grated daikon is 25% or more of the mass of the vegetables.

[0021] In order to preserve the flavor of the vegetables used to make the lightly pickled vegetables and to inhibit bacteria attached to the vegetables used to make the lightly pickled vegetables by using grated daikon, the mass ratio of the vegetables used to make the lightly pickled vegetables to the grated daikon is preferably 9:1 to 1:1, and more preferably 4:1 to 1:1.

[0022] The seasoning liquid may contain salt, sugars, soy sauce, amino acids, organic acids, alcohol, and the like. When the seasoning liquid contains salt, the concentration of salt in the seasoning is preferably 1 to 10% by mass, more preferably 2 to 5% by mass. In addition, in order to reduce salt, an alternative seasoning such as potassium salt or koji may be used instead of part or all of the salt. When the seasoning liquid contains sugars (monosaccharides, disaccharides, or combinations thereof as food ingredients, including natural sweeteners and artificial sweeteners, excluding oligosaccharides (sugars in which 3 to 9 monosaccharides are bonded) and polysaccharides (sugars in which 10 or more monosaccharides are bonded), and excluding those derived from vegetables and grated radish, which are the raw materials for light pickles), the concentration of sugars in the seasoning for light pickles in a packaged container is preferably 1 to 10% by mass, more preferably 1 to 5% by mass. When grated daikon is added, the sugar content in the seasoning liquid increases, but in order to inhibit the growth of microorganisms, the total amount of sugars in the seasoning liquid (including sugars derived from the vegetables and grated daikon that are the raw materials for the lightly pickled vegetables) is preferably 10% by mass or less, and preferably in the range of 1 to 5% by mass. Examples of organic acids include acetic acid, citric acid, and ascorbic acid. When the seasoning liquid contains an organic acid, the concentration of the organic acid in the seasoning is preferably 0.1 to 1.0% by mass. The pH of the seasoning liquid is preferably 3.0 to 7.5.

[0023] The mass ratio of the vegetables, which are the raw materials for lightly pickled vegetables, to the seasoning liquid is not particularly limited, but is preferably 3:1 to 1:5 so that the vegetables are sufficiently immersed in the seasoning liquid.

[0024] Optionally, the packaged lightly pickled vegetables may further include vegetables that are also spices, such as chili peppers, wasabi, etc.

[0025] Optionally, the packaged lightly pickled vegetables may further contain seaweed such as kombu (kelp) or wakame (wakame seaweed).

[0026] The packaging container is not particularly limited as long as it is a container that can keep the contents of the packaging container (vegetables, grated daikon radish, seasoning, etc.) airtight, but it may be (1) a bag-shaped packaging container having a space for accommodating the contents inside, or (2) a packaging container that has a molded container having a space for accommodating the contents, partitioned by the inner surface of the bottom and the inner surface of the side, and a lid that is sealed or fitted to the molded container so as to cover the space.

[0027] Fig. 1(a) is an example of a bag-shaped packaging container 10 having a space 11 for accommodating contents therein, as described in (1) above. Fig. 1(b) is an example of a packaging container 20 having a formed container 22 having a space 21 for accommodating contents defined by the inner surface of the bottom and the inner surface of the side, as described in (2) above, and a lid 23 that is sealed or fitted to the formed container 22 so as to cover the space 21.

[0028] The bag-shaped packaging container (1) is usually a substantially rectangular film when no contents are contained, with at least one of the four sides open, and the open side can be sealed after the contents are placed inside. The film refers to a film having a thickness of about 200 μm or less. The packaging containers (1) and (2) can be sealed by known methods such as heat sealing, impulse sealing, and ultrasonic sealing.

[0029] In both cases of packaging containers (1) and (2), the packaging container is preferably made of plastic, and examples of the plastics that can be used include synthetic resins such as polyolefins such as polyethylene and polypropylene, polystyrene, polyvinyl chloride, polyvinylidene chloride, polyvinyl alcohol, polyvinyl acetate, polyester, and various nylons, and these plastics may be homopolymers or copolymers, or mixtures of two or more homopolymers, mixtures of homopolymers and copolymers, or mixtures of copolymers. These plastics may be used in a single layer or as a multilayer film of two or more layers.

[0030] The thickness of the packaging container is not particularly limited, but from the viewpoints of cost, appearance, transparency, storage stability of the contents, and resource conservation, it is suitable to have a thickness of 100 μm or less, preferably 50 μm or less. However, if the thickness is extremely thin, the strength will be weakened, so it is desirable for the thickness to be 10 μm or more.

[0031] According to one aspect of the present invention, there is provided a packaged lightly pickled food product which is made by mixing the raw materials for the lightly pickled food, namely, vegetables, grated daikon radish, and seasoning liquid, and sealing the mixture in a packaging container, and which satisfies at least one of the following (i) and (ii). (i) When measured by the standard agar medium pour method at 35°C, the number of viable bacteria attached to the packaged lightly pickled vegetables 21 days after the date of manufacture was 1 x 10 3 CFU / mL or less (ii) The number of viable bacteria on the packaged lightly pickled vegetables 21 days after production was 1 x 10 2 CFU / mL or less

[0032] The details of the ingredients of the lightly pickled vegetables, the grated daikon radish, the seasoning liquid, and the packaging container are as described in the embodiment of the lightly pickled vegetables in a packaging container.

[0033] In this specification, the standard agar medium pour plate method and the PDA medium smear method at 25°C are performed according to the methods shown in the Examples.

[0034] In addition, the temperature at which the lightly pickled vegetables in a packaged container of the present invention are kept from the date of production to the day before the measurement date of the standard agar medium pour method or the PDA medium smear method at 25°C is within the range of 0 to 25°C, more preferably 5 to 20°C, more preferably 5 to 15°C, and even more preferably 5 to 10°C.

[0035] In one embodiment, the number of viable bacteria adhering to the lightly pickled vegetables in the package of the present invention on the 14th day after the date of manufacture is 1×10 when measured by a standard agar medium pour method at 35° C. 4CFU / mL or less. In such lightly pickled vegetables in a package, the growth of general bacteria is suppressed, that is, the growth of putrefactive bacteria in lightly pickled vegetables is suppressed, and the over-fermentation of lightly pickled vegetables by yeasts and the like is suppressed, so that the quality of lightly pickled vegetables can be maintained for a long time during distribution.

[0036] In one embodiment, the number of viable bacteria adhering to the packaged lightly pickled vegetables of the present invention on the 21st day after the date of manufacture is 1×10 when measured by a standard agar medium pour method at 35° C. 3 CFU / mL or less. In such lightly pickled vegetables in a package, the growth of general bacteria is suppressed, that is, the growth of putrefactive bacteria in lightly pickled vegetables is suppressed, and the over-fermentation of lightly pickled vegetables by yeasts and the like is suppressed, so that the quality of lightly pickled vegetables can be maintained for a long time during distribution.

[0037] In one embodiment, the number of viable bacteria adhering to the packaged lightly pickled vegetables of the present invention on the 21st day after the date of manufacture is 1×10 when measured by a standard agar medium pour method at 20° C. 3 CFU / mL or less. In such lightly pickled vegetables in a package, the growth of general bacteria is suppressed, that is, the growth of putrefactive bacteria in lightly pickled vegetables is suppressed, and the over-fermentation of lightly pickled vegetables by yeasts and the like is suppressed, so that the quality of lightly pickled vegetables can be maintained for a long time during distribution.

[0038] In one embodiment, the lightly pickled vegetables in a package of the present invention have a lower number of viable bacteria on the seventh day after production, as measured by a standard agar medium pour method at 35° C., compared to lightly pickled vegetables in a package that differs only in that they do not contain grated radish. In such lightly pickled vegetables in a package, the growth of general bacteria is suppressed, that is, the growth of putrefactive bacteria in lightly pickled vegetables is suppressed, and the over-fermentation of lightly pickled vegetables by yeast or the like is suppressed, so that the quality of the lightly pickled vegetables is maintained for a longer period of time during distribution.

[0039] In one embodiment, the lightly pickled vegetables in a package of the present invention have a lower number of viable bacteria on the 14th day after production date, as measured by a standard agar medium pour method at 35° C., compared to lightly pickled vegetables in a package that differs only in that they do not contain grated daikon. In such lightly pickled vegetables in a package, the growth of general bacteria is suppressed, that is, the growth of putrefactive bacteria in lightly pickled vegetables is suppressed, and over-fermentation of lightly pickled vegetables by yeast or the like is suppressed, so that the quality of the lightly pickled vegetables is maintained for a longer period of time during distribution.

[0040] In one embodiment, the lightly pickled vegetables in a package of the present invention have a lower number of viable bacteria on the 21st day after production date, as measured by a standard agar medium pour method at 35° C. and / or 20° C., compared to lightly pickled vegetables in a package that differs only in that they do not contain grated daikon. In such lightly pickled vegetables in a package, the growth of general bacteria is suppressed, that is, the growth of putrefactive bacteria in lightly pickled vegetables is suppressed, and over-fermentation of lightly pickled vegetables by yeast or the like is suppressed, so that the quality of the lightly pickled vegetables is maintained for a longer period of time during distribution.

[0041] In one embodiment, the number of viable bacteria adhering to the lightly pickled vegetables in the package of the present invention on the 21st day after the date of production is 1×10 or less, as measured by a PDA medium smear method at 25° C. 2 CFU / mL or less. Such lightly pickled vegetables in packaged containers have bacteriostatic or bactericidal effects against fungi other than mushrooms, and are particularly effective in inhibiting the growth of yeast.

[0042] In one embodiment, the number of viable bacteria adhering to the lightly pickled vegetables in the package of the present invention on the 21st day after the date of production is less than 10 CFU / mL, as measured by a PDA medium smear method at 25° C. Such lightly pickled vegetables in the package have a bacteriostatic or bactericidal effect against fungi other than mushrooms, and are particularly effective in inhibiting the growth of yeast.

[0043] In one embodiment, in the case of the lightly pickled vegetables in a package of the present invention, no yeast colonies are detected on the packaged lightly pickled vegetables 21 days after the date of production, as measured by a PDA medium smear method at 25° C. Such a lightly pickled vegetable in a package is particularly effective in inhibiting the growth of yeast.

[0044] According to another aspect of the present invention, there is provided a method for producing lightly pickled vegetables in a packaged container, which comprises placing vegetables as raw materials for the lightly pickled vegetables, grated daikon radish of a particle size such that when passed through a 5-mesh mesh, the weight of the grated daikon radish remaining on the mesh is 30% or less of the total weight of the grated daikon radish that has passed through the mesh, and a seasoning liquid in a packaging container and sealing the container.

[0045] The details of the ingredients of the lightly pickled vegetables, the grated daikon radish, the seasoning liquid, and the packaging container are as described in the embodiment of the lightly pickled vegetables in a packaging container.

[0046] The vegetables that are the raw materials for lightly pickled vegetables are washed and, if necessary, de-bittered, drained, peeled, cut to suitable sizes, dried in the shade, and pre-pickled.

[0047] To grate daikon, wash and sterilize it, remove the skin, cut it to an appropriate size, and then grate it using an electric daikon grater.

[0048] When the contents including the raw materials for lightly pickled vegetables, grated radish, and seasoning liquid are sealed in a packaging container, it is preferable to remove as much air as possible from the packaging container by degassing in order to maintain the quality of the lightly pickled vegetables. In one particular embodiment, the air in the packaging container is replaced with an inert gas by drawing a vacuum. Drawing a vacuum is a well-known method and can be performed using a known vacuum gas replacement packaging device.

[0049] After sealing, the lightly pickled vegetables in the packaged container are preferably stored in a dark place or the like. The storage temperature is preferably 0 to 25°C, more preferably 5 to 20°C, and even more preferably 5 to 15°C. By keeping the storage temperature within this range, spoilage can be prevented. The storage period can be appropriately selected depending on the type of raw material and taste preferences, but in the case of lightly pickled vegetables, it is usually 3 days to 1 month, and preferably 1 to 21 days. By storing for this period, pickles with good taste can be obtained. EXAMPLES

[0050] Test Example 1: Production of lightly pickled vegetables After washing and sterilization, 72g of cucumber cut into 1.5cm widths, 18g of grated daikon, and 110ml of seasoning liquid were placed in a polyethylene bag, the air was removed, and the bag was heat-sealed. This packaged cucumber lightly pickled sample with grated daikon added was used as the grated daikon added group (Example 1). In addition, a control was prepared by replacing the weight of the grated daikon with cucumber (Comparative Example 1) in the grated daikon added group.

[0051] Test Example 2: Measurement of viable cell count Each sample produced in Test Example 1 was stored at 10°C, and on days 1, 7, 14, and 21 from the date of production (day 0), the pickles were removed from the bags and treated with a stomacher, after which the viable bacterial count was measured using the standard agar medium pour plate method (culture temperatures 35°C and 20°C) and the chloramphenicol-added PDA medium smear method (culture temperature 25°C).

[0052] In addition, colonies detected in the control PDA medium, but not in the lightly pickled radish with grated radish, were isolated and identified by genetic analysis. Statistical analysis of the comparison between the two groups was performed using t-test.

[0053] (result) In the control, the viable cell count on the standard agar medium was 1 x 10 4 CFU / mL and did not change significantly. In the grated radish addition group, the number of bacteria decreased from the 7th day onwards, reaching 1 × 10 2CFU / mL (Figure 2). 3 The viable cell count on the PDA medium increased from day 14 onwards in the control, and reached 1 × 10 CFU / mL on day 21. 4 In the control group, the number of colonies detected only on the PDA medium reached 10 CFU / mL, whereas in the radish-added group, the number significantly decreased to <10 CFU / mL on day 21 (Fig. 4). Genetic identification of colonies detected only on the PDA medium in the control group revealed that they were yeasts Debaryomyces hansenii and Torulaspora microellipsoides.

[0054] In this way, it is unexpected that grated daikon radish added to lightly pickled vegetables in a packaged container has the effect of suppressing spoilage caused by spoilage bacteria and / or excessive fermentation caused by yeasts, etc., for a long period of time from the date of manufacture of the lightly pickled vegetables in a packaged container, and that it has a particularly high effect of suppressing the growth of yeasts.

[0055] These results suggest that the antibacterial substances in radish act bacteriostatically or bactericidally on contaminating microorganisms in lightly pickled radishes, and are particularly effective against yeast.

Claims

1. The lightly pickled vegetables in a packaged container are prepared by mixing raw materials for the lightly pickled vegetables, grated daikon radish, and seasoning liquid, and sealing the mixture in a packaged container, and the grated daikon radish is mixed in such a way that when the grated daikon radish is passed through a mesh of 5 mesh size, the weight of the grated daikon radish remaining on the mesh is 30% or less of the total weight of the grated daikon radish that has passed through the mesh.

2. 2. The lightly pickled vegetables in a packaging container according to claim 1, wherein the mass ratio of the raw vegetables to the grated daikon is 9:1 to 1:

1.

3. When measured by the standard agar medium pour method at 35°C, the number of viable bacteria attached to the packaged lightly pickled vegetables 21 days after production was 1 x 10 ３ The lightly pickled vegetable in a packaging container according to claim 1 or 2, having a CFU / mL or less.

4. When measured by the PDA plate method at 25°C, the number of viable bacteria attached to the lightly pickled vegetables in the package on the 21st day after production was 1 x 10 2 The lightly pickled vegetable in a packaging container according to claim 1 or 2, having a CFU / mL or less.

5. 3. The method according to claim 1 or 2, wherein yeast attached to the lightly pickled vegetables in the packaged container 21 days after the date of production is not detected as a colony when measured by a PDA medium smear method at 25°C.

6. The lightly pickled vegetables in a packaged container are prepared by mixing the raw materials for the lightly pickled vegetables, grated daikon radish, and seasoning liquid, and sealing the mixture in a packaged container, and the lightly pickled vegetables in the packaged container satisfy at least one of the following (i) and (ii): (i) When measured by the standard agar medium pour method at 35°C, the number of viable bacteria attached to the lightly pickled vegetables in the package on the 21st day after the date of manufacture was 1 x 10 ３ CFU / mL or less (ii) When measured by the PDA medium smear method at 25°C, the number of viable bacteria attached to the lightly pickled vegetables in the package on the 21st day after the date of manufacture was 1 x 10 2 CFU / mL or less

7. This method for producing lightly pickled vegetables in a packaged container includes putting vegetables as raw materials for lightly pickled vegetables, grated daikon radish having a particle size such that when the grated daikon radish is passed through a mesh of 5 mesh size, the weight of the grated daikon radish remaining on the mesh is 30% or less of the total weight of the grated daikon radish passed through the mesh, and seasoning liquid into a packaged container and sealing the container.

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