Production method of cut vegetable and production apparatus of cut vegetable

Abstract

To reduce the general viable bacteria count of cut vegetables while reducing damages on cut vegetable.SOLUTION: A production method of cut vegetables includes cutting with a cutting blade body relatively moving to vegetables to obtain cut vegetables, and sterilizing the cut vegetables by a sterilization solution. The sterilization solution contains: at least one kind selected from (A1) component: ozone and (A2) component: hypochlorous acid or its salt; (B) component: polyoxyalkylene alkyl ether represented by the following formula (1); and (C) component: water. Furthermore, the method includes a real sterilization step of pouring the sterilization solution into a blade part of the cutting blade body while cutting the vegetables, and does not bring the sterilization solution containing hypochlorous acid and its salt or ozone into contact with the vegetables after the real sterilization step. R-O-[(EO)x / (AO)y]-H ...(1)SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to a method and an apparatus for producing cut vegetables. [Background technology]

[0002] A typical conventional method for producing cut vegetables involves first sterilizing whole leafy vegetables, then cutting them into eating sizes using a slicer, followed by secondary sterilization, washing with water, and draining using a centrifuge. While hypochlorite is typically used as a disinfectant in the sterilization process, a method of sterilizing with ozone water has been proposed to prevent damage to leafy vegetables. Patent Documents 1 and 2 disclose cutting vegetables while pouring clean water over the cut portion of the vegetable to remove cell fluids eluted from the cut surface of the vegetable during cutting. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-154552 [Patent Document 2] International Publication No. 2013 / 179378 Summary of the Invention [Problem to be solved by the invention]

[0004] Cut vegetables are required to have a longer shelf life to increase convenience. To extend the shelf life, it is necessary to maintain the general viable bacterial count of cut vegetables below a certain number. To maintain the general viable bacterial count of cut vegetables below a certain number, sterilization treatment using a sterilizing solution with strong sterilizing power is sometimes performed. However, while sterilization treatment using a sterilizing solution with strong sterilizing power maintains the general viable bacterial count below a certain number, it may damage the cut vegetables and shorten the shelf life.

[0005] Furthermore, if contamination occurs through the cutting blade during the vegetable cutting process, there is a possibility that the number of general live bacteria on the vegetables after cutting may increase rapidly. The above-mentioned Patent Documents 1 and 2 disclose a method of cutting vegetables while pouring clean water or a sterilizing solution onto the cut part of the vegetables, but this cannot be said to be an effective sterilization method.

[0006] The present invention has been made in consideration of the above points, and aims to provide a cut vegetable production method and cut vegetable production device that can reduce the general viable bacterial count on cut vegetables while reducing damage to the cut vegetables. [Means for solving the problem]

[0007] According to a first aspect of the present invention, there is provided a method for producing cut vegetables, the method comprising: cutting vegetables with a cutting blade that moves relative to the vegetables to produce cut vegetables; and sterilizing the cut vegetables with a sterilizing liquid, The sterilizing solution contains at least one selected from the group consisting of (A1) component: ozone and (A2) component: hypochlorous acid or a salt thereof, Component (B): a polyoxyalkylene alkyl ether represented by the following general formula (1), (C) Component: water, and a main sterilization step of pouring the sterilizing solution onto the cutting blade while cutting the vegetables, and a method for producing cut vegetables, characterized in that the vegetables are not allowed to come into contact with the sterilizing solution containing hypochlorous acid and its salts or ozone after the main sterilization step. RO-[(EO) x / (AO) y ]-H (1) (In formula (1), R is a hydrocarbon group having 8 to 24 carbon atoms, EO is an oxyethylene group, AO is at least one of PO (oxypropylene group) and BO (oxybutylene group), x is a number from 1 to 50 indicating the average number of repetitions of EO, and y is a number from 0 to 30 indicating the average number of repetitions of AO).

[0008] According to a second aspect of the present invention, a cut vegetable sterilizing device includes a vegetable cutting unit that cuts vegetables into cut vegetables using a cutting blade that moves relatively to the vegetables, a sterilizing liquid supply unit that supplies a sterilizing liquid to the vegetable cutting unit and pours it onto the blade of the cutting blade, and a rinsing unit that rinses the cut vegetables with rinsing water without bringing them into contact with the sterilizing liquid containing hypochlorous acid and its salt or ozone, The sterilizing solution is (A1) component: ozone; (A2) component: at least one selected from hypochlorous acid or a salt thereof; Component (B): a polyoxyalkylene alkyl ether represented by the following general formula (1), A cut vegetable production device comprising: (C) component: water. RO-[(EO) x / (AO) y ]-H (1) (In formula (1), R is a hydrocarbon group having 8 to 24 carbon atoms, EO is an oxyethylene group, AO is at least one of PO (oxypropylene group) and BO (oxybutylene group), x is a number from 1 to 50 indicating the average number of repetitions of EO, and y is a number from 0 to 30 indicating the average number of repetitions of AO). [Effects of the Invention]

[0009] The present invention can provide a cut vegetable manufacturing method and cut vegetable manufacturing device that can reduce the general viable bacterial count on cut vegetables while reducing damage to the cut vegetables. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a diagram showing an embodiment of the present invention, and is a plan view schematically showing the general configuration of a cut vegetable production apparatus 1 having a cut vegetable sterilizer 20. [Figure 2] 1 is a diagram showing each step of a cut vegetable production method using the cut vegetable production apparatus 1. FIG. [Figure 3] 1 is a schematic diagram of a cut vegetable sterilizer 20. FIG. [Figure 4] FIG. 10 is a diagram showing the relationship between the presence or absence and type of sterilizing liquid and the general viable bacterial count. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, an embodiment of a method and an apparatus for producing cut vegetables according to the present invention will be described with reference to FIGS. 1 to 4. FIG. The following embodiment shows one aspect of the present invention, does not limit the present invention, and can be modified as desired within the scope of the technical concept of the present invention. In addition, in the following drawings, the scale and number of each structure are different from the actual structure to make each configuration easier to understand.

[0012] FIG. 1 is a plan view schematically showing the general configuration of an apparatus 1 for producing cut vegetables having a cut vegetable sterilizer 20. As shown in FIG. 1, the cut vegetable production apparatus 1 has a pre-sterilization section 10, a cut vegetable sterilizer 20, a rinsing section 50, and a dehydration section 60. The pre-sterilization section 10 has a pre-cleaning section 11 and a foreign matter removal section 12.

[0013] FIG. 2 is a diagram showing each step of the cut vegetable production method using the cut vegetable production apparatus 1. 2, the cut vegetable production method includes a pre-sterilization step S10, an inspection step S4, a cutting and main sterilization step S5, a conveying and rinsing step S6, and a dehydration step S7. The pre-sterilization step S10 includes a whole sterilization step S1, a pre-cutting step S2 of vegetables, and a foreign matter removal step S3.

[0014] Among the components of the cut vegetable production apparatus 1 and the steps of the cut vegetable production method, the cut vegetable sterilizing apparatus 20 and the cutting and main sterilizing step S5 (cut vegetable sterilizing method) will be first described.

[0015] [Cut Vegetable Sterilizer 20] FIG. 3 is a schematic diagram of the cut vegetable sterilizer 20. As shown in FIG. 1 and 3, the cut vegetables V are cut and a main sterilization step S5 is performed in the cut vegetable sterilization device 20. The cut vegetable sterilization device 20 includes a vegetable cutting unit 30 and a sterilizing liquid supply unit 40.

[0016] The vegetable cutting unit 30 cuts the vegetables V, which have undergone the foreign matter removal step S3 in the foreign matter removal unit 12, into eating sizes, for example. The vegetable cutting unit 30 has a first conveying unit 31, a second conveying unit 32, a cutting blade 33, and a cover unit 34.

[0017] The first conveying section 31 includes a conveying belt 70, driven rollers 71, and a drive roller and tension roller (not shown). The conveying belt 70 is an endless belt and is stretched over the driven roller 71, drive roller, and tension roller. The upper surface of the conveying belt 70 is a conveying surface 72 that supports the placed vegetables V from below and conveys them horizontally from right to left in FIG. 3 by the drive roller. The conveying direction of the vegetables V is not limited to the horizontal direction; for example, the vegetables V may be conveyed obliquely upward or downward relative to the horizontal direction. As shown in FIG. 1, guide plates 73 are arranged on both sides of the width of the conveying belt 70 along the conveying direction of the conveying belt 70 (hereinafter simply referred to as the conveying direction).

[0018] The second conveying section 32 includes a conveying belt 80, a driven roller 81, a driving roller 82, and a tension roller 83. The conveying belt 80 is an endless belt and is stretched over the driven roller 81, the driving roller 82, and the tension roller 83. The second conveying section 32 has a downstream end (the driven roller 81 side) in the conveying direction that can swing up and down around a swing center C located at the center of the driving roller 82. The second conveying section 32 is biased downward by its own weight and the biasing force of a biasing member (not shown).

[0019] The conveyor belt 80 has an inclined surface 84 that slopes downward as it approaches the downstream side in the conveying direction. A conveying path 86 for the vegetables V is formed between the inclined surface 84 and the conveying surface 72 of the first conveying section 31. The end of the inclined surface 84 on the downstream side in the conveying direction is a pressing surface 85 that clamps the vegetables V between itself and the conveying surface 72.

[0020] The cutting blade 33 is provided at a position facing the downstream end of the conveyor belts 70 and 80 in the conveying direction. In other words, the cutting blade 33 is disposed at the downstream end of the conveyor path 86. The cutting blade 33 moves relative to the vegetables V conveyed from the conveyor path 86 to cut the vegetables V. The relative movement relative to the vegetables V can be rotational movement or reciprocating movement. The cutting blade 33 in this embodiment rotates about a rotation axis J extending horizontally. In this embodiment, the rotation axis J is, for example, located above the conveyor surface 72 and closer to the center of the cut vegetable sterilizer 20 than the conveyor belt 70 in the width direction of the conveyor belt 70 (hereinafter simply referred to as the width direction).

[0021] The cutting blade body 33 has a blade portion 35 on the side facing the conveying path 86. The blade portion 35 cuts (cuts) the vegetables V carried out from the downstream end of the conveying path 86 into eating-sized pieces. The position of the blade portion 35 in the radial direction centered on the rotation axis J is at least arranged at the position of the conveying path 86 centered on the rotation axis J. The blade portions 35 are arranged continuously or intermittently (intermittently) in the circumferential direction centered on the rotation axis J. It is preferable that the shape, number, and arrangement of the blade portions 35 are interchangeable so that they can be variously changed depending on the type of vegetables V, the shape of the vegetables V after cutting (slices, julienned pieces, grated, round slices, strips, etc.), thickness, etc.

[0022] The cover 34 covers the upper side and the downstream side in the conveying direction of the cutting blade 33. The cover 34 is open below the cutting blade 33. Therefore, the vegetables V cut to eating size by the cutting blade 33 fall downward and are collected in a container (not shown). As one example, the cover 34 is provided rotatably via a hinge, and moves between a closed position that covers the cutting blade 33 and an open position that exposes the cutting blade 33.

[0023] As shown in FIG. 3 , the sterilizing liquid supply unit 40 supplies sterilizing liquid L to the vegetable cutting unit 30. The sterilizing liquid supply unit 40 has an injection pipe 41 provided on the top plate 34a of the cover unit 34 and a supply pipe 42 connected to the injection pipe 41. The sterilizing liquid supply unit 40 injects sterilizing liquid L into the vegetable cutting unit 30 via the supply pipe 42 and the injection pipe 41. The injection pipe 41 extends vertically and penetrates the top plate 34a. The widthwise position of the injection pipe 41 corresponds to the widthwise position of the conveyor belt 70. The conveyance direction position of the injection pipe 41 corresponds to the conveyance direction position of the blade unit 35. Therefore, the sterilizing liquid L injected from the sterilizing liquid supply unit 40 via the injection pipe 41 is poured onto the blade unit 35 from above in a free-flowing state. The direction in which the sterilizing liquid L is supplied to the blade unit 35 is not limited to from above, and may be selected as appropriate, such as a configuration in which the sterilizing liquid L is supplied from below, a configuration in which the sterilizing liquid L is supplied from the side in a horizontal direction, or a configuration in which the sterilizing liquid L is supplied obliquely.

[0024] The final sterilization of cut vegetables is called main sterilization. For the main sterilization, a sterilizing liquid L is used. That is, the sterilization of vegetables V with the sterilizing liquid L is the main sterilization. Sterilizing liquid L is used for the main sterilization of cut vegetables. The sterilizing solution L is a composition containing at least one selected from the following components (A1) and (A2), and also components (B) and (C). The sterilizing solution may further contain optional components other than the components (A1), (A2), (B), (C) and water, as needed, as long as the effects of the present invention are not impaired.

[0025] <Component (A1)> The component (A1) is ozone. The component (A1) in the sterilizing liquid may be present as bubbles in the sterilizing liquid or may be dissolved in the sterilizing liquid, but is preferably dissolved in the sterilizing liquid. When component (A1) is present in the sterilizing liquid as bubbles, component (A1) is preferably in the form of fine bubbles with a bubble diameter of less than 100 μm.

[0026] The content of component (A1) is 1 to 20 ppm by mass, preferably 1 to 5 ppm by mass, and more preferably 1 to 2 ppm by mass, relative to the total mass of the sterilizing solution. When the content of component (A1) is equal to or greater than the above-mentioned lower limit, the sterilizing power is improved. When the content of component (A1) is 2 ppm by mass or less, the amount of exposure to the environment can be reduced. When the content of component (A1) is 20 ppm by mass or less, the amount of exposure to the environment can be reduced by using activated carbon or manganese dioxide as a decomposing agent.

[0027] <(A2) component> The component (A2) is hypochlorous acid or a salt thereof. Examples of salts include alkali metal hypochlorites such as sodium hypochlorite and potassium hypochlorite, alkaline earth metal hypochlorites such as calcium hypochlorite and barium hypochlorite, alkali metal chlorites such as sodium chlorite and potassium chlorite, alkaline earth metal chlorites such as barium chlorite, other metal chlorites such as nickel chlorite, alkali metal chlorates such as ammonium chlorate, sodium chlorate and potassium chlorate, and alkaline earth metal chlorates such as calcium chlorate and barium chlorate. These chlorine-based oxidizing agents may be used alone or in combination of two or more. As the component (A2), sodium hypochlorite and potassium hypochlorite are preferred from the viewpoint of ease of availability. The content of the component (A2) is 30 to 100 ppm by mass, preferably 30 to 50 ppm by mass, in terms of the effective chlorine concentration relative to the total mass of the sterilizing solution. When the content of the component (A2) is equal to or greater than the above-mentioned lower limit, the sterilizing power is improved. When the content of the component (A2) is equal to or less than the above-mentioned upper limit, damage to vegetables can be reduced.

[0028] <(B) component> The component (B) is a polyoxyalkylene alkyl ether represented by the following general formula (1). RO-[(EO) x / (AO) y ]-H (1)

[0029] In formula (1), R is a hydrocarbon group having 8 to 24 carbon atoms, EO is an oxyethylene group, AO is at least one of an oxypropylene group and an oxybutylene group, x is a number of 1 to 50 indicating the average number of repetitions of EO, and y is a number of 0 to 30 indicating the average number of repetitions of AO.

[0030] The hydrocarbon group for R has 8 to 24 carbon atoms, preferably 8 to 22 carbon atoms, and more preferably 10 to 22 carbon atoms. Examples of the hydrocarbon group for R include an alkyl group, an alkylene group, and an alkylaryl group. The hydrocarbon group in R may be linear or branched. The hydrocarbon group in R may or may not have an unsaturated bond. R is preferably a linear or branched alkyl group. The carbon atom of R bonded to -O- may be a primary carbon atom or a secondary carbon atom. AO is at least one of an oxypropylene group (PO) and an oxybutylene group (BO).

[0031] x is a number of 1 to 50, preferably 6 to 30. and y is a number from 0 to 30. When AO contains PO, the average number of repetitions of PO (y1) is preferably a number from 0 to 30, more preferably a number from 1 to 20. When AO contains BO, the average number of repetitions of BO (y2) is preferably a number from 0 to 5, more preferably a number from 0 to 2, and even more preferably a number from 0 to 1, provided that the sum of y1 and y2 is 0 to 30.

[0032] Component (B) can be obtained, for example, by adding ethylene oxide to a primary alcohol or a secondary alcohol (R—OH), or by adding ethylene oxide and at least one of propylene oxide and butylene oxide to R—OH.

[0033] When y is greater than 0, i.e., when component (B) contains EO and PO, EO and BO, or EO, ​​PO and BO, there are no particular limitations on the distribution (arrangement order) of EO and PO, EO and BO, or EO, ​​PO and BO, and they may be arranged in blocks or randomly. In the case of block polymerization, three or more blocks may be arranged. Also, a combination of a random arrangement and a block arrangement may be used. Examples of methods for arranging EO and PO in a block form include a method of introducing ethylene oxide into R—OH and then introducing propylene oxide; a method of introducing propylene oxide into R—OH and then introducing ethylene oxide; and a method of introducing ethylene oxide into R—OH and then introducing propylene oxide, and then further introducing ethylene oxide. Examples of methods for arranging EO and BO in a block form include a method of introducing ethylene oxide into R—OH and then butylene oxide; a method of introducing butylene oxide into R—OH and then ethylene oxide; and a method of introducing ethylene oxide into R—OH and then butylene oxide, and then ethylene oxide.

[0034] The content of component (B) is 1 to 500 ppm by mass, preferably 5 to 500 ppm by mass, and more preferably 5 to 50 ppm by mass, relative to the total mass of the sterilizing solution. When the content of component (B) is within the above range, the sterilizing power is improved.

[0035] As component (B), commercially available products can be used, such as the "Plurafac" series and "Lutensol" series manufactured by BASF; the "Conion" series manufactured by New Japan Chemical Co., Ltd.; the "Softanol" series manufactured by Nippon Shokubai Co., Ltd.; the "EMALEX" series manufactured by Nippon Emulsion Co., Ltd.; the "Noigen" series manufactured by Daiichi Kogyo Seiyaku Co., Ltd.; and the "Lionol" series and "Leocol" series manufactured by Lion Specialty Chemicals Co., Ltd.

[0036] The component (B) may be used alone or in an appropriate combination of two or more types.

[0037] <(C) component> Component (C) is water. Examples of component (C) include ion-exchanged water, distilled water, purified water, and tap water. The component (C) may be used alone or in an appropriate combination of two or more types. The temperature of component (C) is preferably 3 to 10°C from the viewpoint of preventing deterioration in the quality of vegetables and reducing the solubility of surfactants when the temperature is low. The content of component (C) is the remainder obtained by subtracting the sum of the contents of components (A1), (A2), (B) and optional components from the total mass of the sterilizing solution.

[0038] <Optional ingredients> Examples of optional components include surfactants other than component (B) (hereinafter also referred to as "other surfactants"), preservatives, hydrotropes, pH adjusters, and the like. The optional components may be used alone or in appropriate combination of two or more.

[0039] Examples of other surfactants include nonionic surfactants other than component (B), anionic surfactants, cationic surfactants, amphoteric surfactants, semi-polar surfactants, etc. Among these, nonionic surfactants and anionic surfactants other than component (B) are preferred. The other surfactants may be used singly or in appropriate combination of two or more.

[0040] Examples of nonionic surfactants other than component (B) include alkylene oxide adducts of alkylphenols, higher amines, etc., fatty acid alkanolamine-type nonionic surfactants, fatty acid alkanolamide-type nonionic surfactants, polyhydric alcohol fatty acid esters or their alkylene oxide adducts, polyhydric alcohol fatty acid ethers, alkyl (or alkenyl) amine oxides, alkylene oxide adducts of hydrogenated castor oil, sugar fatty acid esters such as sorbitan fatty acid esters, N-alkyl polyhydroxy fatty acid amides, and alkyl polyglycoside-type nonionic surfactants. The nonionic surfactants other than the component (B) may be used singly or in appropriate combination of two or more.

[0041] Examples of the anionic surfactant include linear alkylbenzenesulfonic acid or its salt (LAS), α-olefinsulfonic acid or its salt (AOS), internal olefinsulfonic acid or its salt (IOS), hydroxyalkanesulfonic acid or its salt, linear or branched alkyl sulfate ester or its salt, polyoxyalkylene alkyl ether sulfate ester or its salt, polyoxyalkylene alkenyl ether sulfate ester or its salt, alkyl group-containing alkane sulfonic acid or its salt, α-sulfofatty acid ester or its salt (MES), alkyl ether carboxylic acid or its salt, polyoxyalkylene ether carboxylic acid or its salt, alkylamide ether carboxylic acid or its salt, alkenylamide ether carboxylic acid or its salt, acylaminocarboxylic acid or its salt, and other carboxylic acid-type anionic surfactants; alkyl phosphate ester or its salt, polyoxyalkylene alkyl phosphate ester or its salt, polyoxyalkylene alkylphenyl phosphate ester or its salt, glycerin fatty acid ester monophosphate ester or its salt; and higher fatty acid or its salt. The anionic surfactants may be used alone or in appropriate combination of two or more.

[0042] Examples of cationic surfactants include alkylamidoamines. The cationic surfactant may be used alone or in appropriate combination of two or more kinds.

[0043] Examples of amphoteric surfactants include alkyl betaine type, alkyl amide betaine type, imidazoline type, alkyl amino sulfone type, alkyl amino carboxylic acid type, alkyl amide carboxylic acid type, amide amino acid type, and phosphoric acid type. The amphoteric surfactant may be used alone or in appropriate combination of two or more kinds.

[0044] Examples of semi-polar surfactants include dodecyl dimethylamine oxide and lauric acid amide propyl dimethylamine oxide. The semi-polar surfactant may be used alone or in appropriate combination of two or more kinds.

[0045] Examples of preservatives include benzoic acid, sodium benzoate, methylisothiazolinone, chloromethylisothiazolinone, and benzisothiazolinone. The preservatives may be used alone or in combination of two or more.

[0046] Examples of hydrotropic agents include monohydric alcohols having 2 to 4 carbon atoms, polyhydric alcohols having 2 to 12 carbon atoms, glyceryl ethers having 4 to 12 carbon atoms, glycol ethers having 3 to 12 carbon atoms, toluenesulfonic acid, toluenesulfonates, cumenesulfonic acid, cumenesulfonates, benzoic acid, and benzoates. Examples of the monohydric alcohol having 2 to 4 carbon atoms include ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, and tertiary butanol. Examples of polyhydric alcohols having 2 to 12 carbon atoms include ethylene glycol, propylene glycol, butylene glycol, glycerin, isopropylene glycol, 2,2,4-trimethyl-1,3-pentanediol, 1,8-octanediol, 1,9-nonanediol, diethylene glycol, triethylene glycol, dipropylene glycol, and tripropylene glycol. Examples of glyceryl ethers having 4 to 12 carbon atoms include hexyl glyceryl ether, methyl glyceryl ether, ethyl glyceryl ether, propyl glyceryl ether, butyl glyceryl ether, pentyl glyceryl ether, heptyl glyceryl ether, octyl glyceryl ether, and 2-ethylhexyl glyceryl ether. Examples of glycol ethers having 3 to 12 carbon atoms include ethylene glycol monobutyl ether, ethylene glycol monohexyl ether, ethylene glycol monophenyl ether, propylene glycol monophenyl ether, diethylene glycol monomethyl ether, diethylene glycol monobutyl ether, diethylene glycol monoethyl ether, diethylene glycol monopropyl ether, triethylene glycol monobutyl ether, propylene glycol monomethyl ether, propylene glycol monoethyl ether, propylene glycol monobutyl ether, phenyl carbitol, phenyl cellosolve, and benzyl carbitol. The hydrotropic agent may be used alone or in appropriate combination of two or more kinds.

[0047] Examples of pH adjusters include inorganic bases such as sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, and potassium carbonate; organic bases such as monoethanolamine, diethanolamine, triethanolamine, N-methylpropanol, N-(β-aminoethyl)ethanolamine, diethylenetriamine, morpholine, and N-ethylmorpholine; inorganic acids such as hydrochloric acid and sulfuric acid; and organic acids such as citric acid and oxalic acid. The pH adjuster may be used alone or in appropriate combination of two or more.

[0048] <ph> The pH of the sterilizing solution at 25°C is preferably 3 to 8, more preferably 4 to 8, and even more preferably 4 to 7. When the pH of the sterilizing solution is equal to or higher than the above-mentioned lower limit, deterioration of the blade portion 35 can be reduced. When the pH of the sterilizing solution is equal to or lower than the above-mentioned upper limit, the stability of at least one selected from the (A1) component and the (A2) component is improved, and the sterilizing power is enhanced. The pH of the sterilizing solution indicates a value measured by a method conforming to JIS Z 8802:2011 "pH measurement method."

[0049] <Manufacturing method> The method for producing the disinfectant solution is not limited. For example, the disinfectant solution can be obtained by preparing disinfectant-containing water from at least one selected from the components (A1) and (A2) and the component (C), and then adding the component (B) and, if necessary, optional components to the disinfectant-containing water obtained. When the disinfectant-containing water does not contain the component (A2), the concentration of the component (A1) is 1 to 20 ppm by mass, preferably 1 to 5 ppm by mass, and more preferably 1 to 2 ppm by mass. When the disinfectant-containing water does not contain the component (A1), the concentration of the component (A2) is 30 to 100 ppm by mass, preferably 30 to 50 ppm by mass, in terms of available chlorine concentration. The disinfectant-containing water may contain both the component (A1) and the component (A2).

[0050] When component (A1) is present in the sterilizing liquid as bubbles, it is preferable to prepare ozone water in which component (A1) is in the form of fine bubbles. Examples of methods for generating microbubbles include a method in which a gas containing component (A1) (ozone-containing gas) is mixed with component (C) using a pressurized dissolution type microbubble generator or a two-phase flow swirling type microbubble generator, a method in which an ozone-containing gas is fed into component (C) through a porous material, and a method in which component (C) and an ozone-containing gas are mixed using an ejector or a Venturi tube.

[0051] When the component (A1) is dissolved in the sterilizing solution, it is preferable to prepare ozone water in which the component (A1) is dissolved in the component (C). Methods for dissolving component (A1) in component (C) include generating component (A1) within component (C) and dissolving an ozone-containing gas in component (C). The most common method for producing component (A1) from component (C) is electrolysis. Methods for dissolving the ozone-containing gas in component (C) include a method in which component (A1) is generated by ultraviolet irradiation, electrical discharge, or radiation irradiation, and component (C) is aerated with the generated gas containing component (A1) (ozone-containing gas); a method in which the ozone-containing gas is aerated with component (C) using a diffuser; a method in which component (C) and ozone-containing gas are mixed using an ejector or a Venturi tube; and a method in which the ozone-containing gas is dissolved in component (C) through a polytetrafluoroethylene membrane or the like.

[0052] Alternatively, a sterilizing solution may be produced by mixing components (B) and (C) with optional components as needed to prepare a chemical solution, and then diluting the resulting chemical solution with ozone water or an aqueous solution of hypochlorous acid or a salt thereof so that the contents of at least one selected from components (A1) and (A2) and component (B) in the sterilizing solution fall within the above-mentioned ranges. Furthermore, a sterilizing solution may be produced by generating component (A1) in the chemical solution or dissolving an ozone-containing gas in the chemical solution. The content of the component (B) in the chemical solution is preferably 0.1 to 30 mass %, more preferably 1 to 20 mass %, based on the total mass of the chemical solution. The content of the component (C) in the chemical solution is preferably 40 to 90 mass %, more preferably 50 to 80 mass %, based on the total mass of the chemical solution. The content of the anionic surfactant in the chemical solution is preferably 0.1 to 4.0 mass % relative to the total mass of the chemical solution, and more preferably 0.3 to 1.2 mass %. The content of other components in the chemical solution is preferably 0.1 to 30 mass % relative to the total mass of the chemical solution, and more preferably 5 to 20 mass %. The content of the pH adjuster in the chemical solution is preferably 1 to 5 mass % relative to the total mass of the chemical solution, and more preferably 0.5 to 3.0 mass %. The pH of the chemical solution at 25° C. is preferably 3 to 8, more preferably 4 to 8, and even more preferably 4 to 7. The pH of the chemical solution is a value measured by the same method as that for the pH of the sterilizing solution.

[0053] The sterilizing liquid supply unit 40 pours a sterilizing liquid L, which is a mixture of ozone water (component (A1) and component (C)) generated by an ozone water generator and an aqueous polyoxyalkylene alkyl ether solution (component (B) and component (C)), onto the blade portion 35. There is no particular limitation on the mixture of the ozone water and the aqueous polyoxyalkylene alkyl ether solution. For example, a configuration in which a secondary pipe for supplying a polyoxyalkylene alkyl ether aqueous solution is connected to a main pipe for supplying ozone water, and an aspirator is used as a mixer in which the polyoxyalkylene alkyl ether aqueous solution is sucked in by the negative pressure generated in the secondary pipe by the flow of ozone water, thereby mixing the ozone water and the polyoxyalkylene alkyl ether aqueous solution; a configuration in which a secondary pipe in which the polyoxyalkylene alkyl ether aqueous solution is supplied by a tube pump is connected to the main pipe for supplying ozone water by a check valve that allows flow only toward the main pipe, and the ozone water and polyoxyalkylene alkyl ether aqueous solution mixed inside the main pipe are discharged; a configuration in which ozone water and the polyoxyalkylene alkyl ether aqueous solution are mixed in a tank and the mixed sterilizing solution L is pumped out by a pump, etc. may be selected. Note that a configuration in which an aqueous solution of hypochlorous acid or its salt (component (A2) and component (C)) is used instead of ozone water.

[0054] The following describes the operations performed when cutting vegetables V and carrying out the main sterilization step S5 using the cut vegetable sterilization device 20 configured as described above. In the cut vegetable sterilization device 20, the vegetables V are cut into cut vegetables using a cutting blade 33 that rotates relative to the vegetables V, and the cut vegetables are sterilized using a sterilizing liquid.

[0055] When the vegetable V to be cut is placed on the conveying surface 72 of the conveyor belt 70 and transported from the right side to the left side in Figure 3, the vegetable V is pressed down by the pressing surface 85 of the conveyor belt 80 midway through the transport, and when it arrives at the front end, which is the end of the transport path 86, it is clamped between the conveying surface 72 and the pressing surface 85 with a clamping force that is sufficient to prevent it from shifting position due to the load from the cutting blade 33.

[0056] At this time, the second conveying section 32 is pushed up by the vegetables V, and the driven roller 81 side moves upward around the swing center C against the weight of the second conveying section 32 and the biasing force of the biasing member.

[0057] The vegetables V held between the conveying surface 72 and the pressing surface 85 are continuously cut into eating sizes from the tip side protruding from the conveying path 86 by the blade portion 35 of the rotating cutting blade body 33 in a shape corresponding to the shape of the blade portion 35. When the vegetables V are cut by the cutting blade body 33, the sterilizing liquid L supplied from the sterilizing liquid supply unit 40 is continuously poured onto the blade portion 35.

[0058] If an aqueous solution containing a high concentration of hypochlorous acid or its salt, which has strong bactericidal properties, is used as the sterilizing solution L, the taste of the vegetables V may be deteriorated. In contrast, in this embodiment, by using a sterilizing solution L containing ozone or a low concentration of hypochlorous acid or its salt, damage to the cut vegetables can be reduced and deterioration in the taste of the cut vegetables can be suppressed. Furthermore, by sterilizing using a sterilizing solution L containing a polyoxyalkylene alkyl ether in addition to an aqueous solution containing ozone or a low concentration of hypochlorous acid or its salt, the cut vegetables can be sterilized more effectively than when no polyoxyalkylene alkyl ether is included.

[0059] Furthermore, when vegetables V are continuously cut, organic matter coming out of the cut ends of the vegetables V may adhere to the blade portion 35, causing secondary contamination. In this embodiment, the sterilizing liquid L is continuously poured onto the blade portion 35 to sterilize the blade portion 35, thereby suppressing secondary contamination of the blade portion 35. Furthermore, in this embodiment, the sterilizing liquid L is poured onto the blade portion 35 at a position opposite the conveying path 86, so that the sterilizing liquid L poured onto the blade portion 35 adheres to the vegetables V when the vegetables V are cut, thereby simultaneously sterilizing the vegetables V. Therefore, in this embodiment, it is possible to reduce the general viable bacterial count of cut vegetables.

[0060] It is also possible to sterilize the vegetables V cut with the blade portion 35 by immersing them in a tank containing the sterilizing liquid L. In this case, organic matter coming out of the cut ends of the vegetables V consumes the ozone contained in the sterilizing liquid L, reducing the sterilizing power of the vegetables V. In contrast, in this embodiment, the sterilizing liquid L is poured onto the blade portion 35 in a continuous flow manner, which prevents a decrease in the ozone concentration in the sterilizing liquid L poured onto the blade portion 35 and prevents a decrease in the sterilizing power of the blade portion 35 and the vegetables V.

[0061] Furthermore, in this embodiment, the cut vegetables V are not sterilized by immersing them in stored sterilizing liquid L, but are sterilized by pouring sterilizing liquid L onto the blade portion 35 while cutting the vegetables V with the blade portion 35, which makes it possible to significantly reduce the amount of water used when cutting the vegetables V to eating size.

[0062] [Cut vegetable manufacturing equipment 1] Next, a detailed description will be given of the cut vegetable production apparatus 1 and a cut vegetable production method using the cut vegetable production apparatus 1. Note that the above-mentioned cut vegetable sterilization apparatus 20 and the cut vegetable sterilization method using the cut vegetable sterilization apparatus 20 may be briefly described.

[0063] The pre-washing section 11 is an area for pre-washing and pre-sterilizing the vegetables V before they are cut and sterilized in the cut vegetable sterilizing device 20. In the pre-washing section 11, the whole sterilization step S1 in the pre-sterilization step S10 is carried out.

[0064] The pre-washing unit 11 of this embodiment pre-washes whole vegetables V before they are cut. As an example, the pre-washing unit 11 transports a plurality of vegetables V using a conveyor and pre-sterilizes the vegetables V by spraying a pre-sterilizing liquid containing a chemical from a nozzle provided on the transport path. The pre-washing unit 11 may be configured to immerse the vegetables V in a chemical-containing sterilizing liquid stored in a storage tank.

[0065] The pre-sterilization solution contains the above-mentioned (A2) component: hypochlorous acid or a salt thereof (e.g., sodium hypochlorite), the above-mentioned (B) component: polyoxyalkylene alkyl ether, and the above-mentioned (C) component: water. The content of component (A2) is 30 to 300 ppm by mass, preferably 50 to 250 ppm by mass, and more preferably 100 to 200 ppm by mass, in terms of effective chlorine concentration relative to the total mass of the pre-sterilization solution. When the content of component (A2) is equal to or greater than the above-mentioned lower limit, the sterilizing power is improved. When the content of component (A2) is equal to or less than the above-mentioned upper limit, damage to vegetables and equipment can be reduced. The content of component (B) is 5 to 500 ppm by mass, preferably 10 to 300 ppm by mass, and more preferably 25 to 250 ppm by mass, relative to the total mass of the pre-sterilization liquid. When the content of component (B) is equal to or greater than the lower limit, the sterilizing power is improved. When the content of component (B) is equal to or less than the upper limit, the decrease in work efficiency due to foaming can be reduced. In one example of this embodiment, the content of component (A2) is 200 ppm by mass in terms of effective chlorine concentration, pH is 8.9 (unadjusted), and the content of component (B) is 150 ppm by mass.

[0066] The whole vegetables V that have been subjected to the whole sterilization process S1 in the pre-cleaning unit 11 are pre-cut to a predetermined size in the vegetable pre-cutting process S2. In the pre-cutting process S2, the vegetables V are pre-cut, for example, into half-cuts or quarter-sized pieces. For example, if the vegetables V are cabbage, the dirty leaves on the surface are removed, and then the vegetables are half-cut and the core is removed. Although not shown in FIG. 1, the pre-cutting process S2 may be a procedure in which the vegetables are cut automatically in the pre-cutting unit, or may be a procedure in which the vegetables are cut by an operator. The vegetables V that have been pre-cut to a predetermined size in the pre-cutting process S2 are fed into the foreign matter removal unit 12.

[0067] In the foreign matter removal unit 12, a foreign matter removal step S3 is performed. In one example, the foreign matter removal unit 12 performs foreign matter removal and pre-sterilization by placing pre-cut vegetables in the pre-sterilization liquid stored in a storage tank and bubbling the liquid. After the foreign matter removal step S3, the vegetables V are inspected for the presence or absence of foreign matter, their appearance, etc. in the inspection step S4. The inspection step S4 may be performed after the cutting and main sterilization step S5.

[0068] The vegetables V that have undergone the foreign matter removal process S3 and the inspection process S4 are placed on the conveying surface 72 of the cut vegetable sterilization device 20 and conveyed, where they are cut to the eating size described above and sterilized with the sterilizing liquid L.

[0069] In the cut vegetable sterilization device 20, the vegetables V that have been cut to eating size and sterilized with the sterilizing liquid L are transported and rinsed in the rinsing unit 50 in the conveying and rinsing step S6. As shown in FIG. 1, the rinsing unit 50 includes a conveying unit 51 and a spraying unit 52. The conveying unit 51 is, for example, a belt conveyor, and transports the eating-size cut vegetables. The spraying unit 52 is provided above the conveying unit 51. The spraying unit 52 sprays rinsing water from above onto the cut vegetables transported by the conveying unit 51. The water used for rinsing may be ozone water or an aqueous solution of hypochlorous acid or its salt (preferably, the sodium salt). The surfactants that adhered to the cut vegetables during the cutting and sterilization step S5 are washed away and removed from the sprayed rinsing water. Note that instead of spraying rinsing water by the spraying unit 52, a shower-like rinsing configuration or a configuration using standing water may be used.

[0070] The cut vegetables that have been transported and subjected to the rinsing step S6 in the rinsing unit 50 are transported to the dehydrating unit 60 where they are subjected to the dehydrating step S7. Instead of providing the rinsing unit 50 where the rinsing step S6 is performed and the dehydrating unit 60 where the dehydrating step S7 is performed separately, the rinsing step S6 and the dehydrating step S7 may be performed continuously using a dehydrator with a rinsing function.

[0071] The cut vegetable production apparatus 1 and cut vegetable production method of this embodiment make it possible to reduce the general viable bacterial count on cut vegetables while reducing damage to the cut vegetables. Furthermore, in the cut vegetable production apparatus 1 and cut vegetable production method of this embodiment, pre-sterilization is performed in the pre-sterilization step S10 with a pre-sterilization solution containing sodium hypochlorite and polyoxyalkylene alkyl ether, so it is possible to sterilize the vegetables V with strong sterilizing power before main sterilization with the sterilizing solution L, thereby reducing the general viable bacterial count.

[0072] [Reducing general viable bacteria count] FIG. 4 is a diagram showing the relationship between the presence or absence and type of sterilizing liquid in the sterilization test and the general viable cell count. In Figure 4, the test subjects were the "active ingredient," "pre-sterilization process," "tap water not containing ozone," "0.8 ppm ozone water," "0.8 ppm ozone water + the above-mentioned surfactant," "1 ppm ozone water," and "1 ppm ozone water + the above-mentioned surfactant," which had not undergone sterilization treatment.The general viable bacterial counts immediately after the test (D0) are shown for the "active ingredient" and "pre-sterilization process," and for the other sterilizing solutions, both the general viable bacterial counts immediately after the test and the general viable bacterial counts three days after the test (D3) are shown.

[0073] [Test Subjects] Vegetables, sliced ​​(cut) shape, processing capacity: cabbage, shredded, 2kg. [How to wash vegetables] Whole vegetables were sterilized for 2 minutes using a sterilization device (Lion Hygiene Co., Ltd., product name "Vegetable Clean Spray Washer") pre-adjusted with a sterilizing solution containing sodium hypochlorite (Lion Hygiene Co., Ltd., product name "New Bleach") and BASF Plurafac LF900 (sodium hypochlorite 200 ppm by mass, pH 8.9 (unadjusted), BASF Plurafac LF900, 150 ppm by mass). Next, dirty leaves on the surface were removed, the vegetables were cut in half, and the cores were removed. Next, the cut pieces were sterilized using a bubbling-type foreign matter washer (manufactured by Komine Machinery Co., Ltd., product name "KWM-888MS") pre-adjusted with a disinfectant solution containing sodium hypochlorite (manufactured by Lion Hygiene Co., Ltd., product name "New Bleach") and BASF Plurafac LF900 (sodium hypochlorite 200 mass ppm, pH 8.9 (unadjusted), BASF Plurafac LF900, 50 mass ppm), and then lightly rinsed with shower-like water. This treatment was used as a pre-cut sterilization treatment. Next, the pre-cut sterilized vegetables were cut to eating size while sterilizing solution L containing components (A1), (B), and (C) was poured from the top of the blade of a slicer (manufactured by Emra Sales Co., Ltd., product name "ECD-702 type"), and then sterilized using sterilizing solution L. The sterilized vegetables were placed in a colander, rinsed twice with standing water, and then dehydrated in a dehydrator (manufactured by Hosoda Kogyo Co., Ltd., product name "Colander-type dehydrator DS-10K-NB") at 800 RPM for 60 seconds. [Sterilizing liquid conditions] Dissolved ozone concentration: 0.8 mass ppm or 1 mass ppm, the above-mentioned surfactant: 5 mass ppm, flow rate: 5 L / min.

[0074] As shown in Figure 4, the general viable cell count after 3 days (D3) from the test showed a significant bactericidal effect in the sterilizing solution containing 1 ppm ozone water by mass. Furthermore, an increase in the bactericidal effect was observed by using polyoxyalkylene alkyl ether in combination. [Example]

[0075] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following descriptions. The amounts of components used in each example are pure amounts unless otherwise specified.

[0076] "Raw materials used" The following compounds were used as surfactants. <(B) component> B1-1: Polyoxyethylene polyoxypropylene alkyl ether (manufactured by BASF, trade name "Plurafac LF900", a compound in which, in the above general formula (1), R is a branched alkyl group having 10 carbon atoms, the carbon atom of R bonded to -O- is a secondary carbon atom, AO is PO, x is 7, and y is 4). B1-2: Polyoxyethylene polyoxypropylene alkyl ether (manufactured by BASF, trade name "Plurafac LF901", a compound in which, in the above general formula (1), R is a branched alkyl group having 10 carbon atoms, the carbon atom of R bonded to -O- is a secondary carbon atom, AO is PO, x is 11, and y is 5). B1-3: Polyoxyethylene polyoxybutylene alkyl ether (manufactured by BASF, trade name "Plurafac LF120", a compound in which, in the above general formula (1), R is a branched alkyl group having 10 carbon atoms, the carbon atom of R bonded to -O- is a secondary carbon atom, AO is BO, x is 8, and y is 1). B1-4: Polyoxyethylene alkyl ether (manufactured by BASF, trade name "Lutensol XP70", a compound in which, in the above general formula (1), R is a branched alkyl group having 10 carbon atoms, the carbon atom of R bonded to -O- is a secondary carbon atom, x is 7, and y is 0). B1-5: Polyoxyethylene polyoxypropylene alkyl ether (manufactured by New Japan Chemical Co., Ltd., trade name "Conion EP200", a compound in which, in the above general formula (1), R is a linear alkyl group having 10 carbon atoms, the carbon atom of R bonded to -O- is a primary carbon atom, AO is PO, x is 6, and y is 1). B1-6: Polyoxyethylene polyoxypropylene alkyl ether (manufactured by Nippon Shokubai Co., Ltd., trade name "SOFTANOL EP7025", a compound in which, in the above general formula (1), R is a branched alkyl group having 12 carbon atoms, the carbon atom of R bonded to -O- is a secondary carbon atom, AO is PO, x is 7, and y is 2.5). B1-7: Polyoxyethylene polyoxypropylene alkyl ether (manufactured by Nippon Shokubai Co., Ltd., trade name "SOFTANOL EP9050", a compound in which, in the above general formula (1), R is a branched alkyl group having 12 carbon atoms, the carbon atom of R bonded to -O- is a secondary carbon atom, AO is PO, x is 9, and y is 5). B1-8: Polyoxyethylene polyoxypropylene alkyl ether (manufactured by New Japan Chemical Co., Ltd., trade name "Conion AEP1220", a compound in which, in the above general formula (1), R is a linear alkyl group having 12 carbon atoms, the carbon atom of R bonded to -O- is a primary carbon atom, AO is PO, x is 12, and y is 20). B1-9: Polyoxyethylene alkyl ether (manufactured by Nippon Emulsion Co., Ltd., trade name "EMALEX 707", a compound in which, in the above general formula (1), R is a linear alkyl group having 12 carbon atoms, the carbon atom of R bonded to -O- is a primary carbon atom, x is 7, and y is 0). B1-10: Polyoxyethylene alkyl ether (manufactured by Nippon Emulsion Co., Ltd., trade name "EMALEX BHA-30", a compound in which, in the above general formula (1), R is a linear alkyl group having 22 carbon atoms, the carbon atom of R bonded to -O- is a primary carbon atom, x is 30, and y is 0).

[0077] <Other surfactants> (Nonionic surfactants other than component (B)) B2-1: Polyoxyethylene sorbitan monolaurate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd., trade name "Polyoxyethylene (20) sorbitan monolaurate"). B2-2: Polyglyceryl-10 laurate (manufactured by Taiyo Kagaku Co., Ltd., product name "Sunsoft Q-12Y-C"). B2-3: Glyceryl monocaprylate (manufactured by Taiyo Kagaku Co., Ltd., product name "Sunsoft No. 707-C"). B2-4: Glyceryl monolaurate (manufactured by Taiyo Kagaku Co., Ltd., product name "Sunsoft No. 750-C"). B2-5: Polyglyceryl-6 caprylate (manufactured by Taiyo Kagaku Co., Ltd., product name "Sunsoft Q-8H-C"). B2-6: Sorbitan monocaprylate (manufactured by NOF Corporation, product name "Food Additive Nonion CP-08R"). B2-7: Sucrose laurate (manufactured by Mitsubishi Chemical Corporation, product name "Ryoto Sugar Ester L-1695"). (anionic surfactant) Anionic surfactant: Sodium lauryl sulfate (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd., trade name "Sodium dodecyl sulfate").

[0078] "Measurement and evaluation methods" <Evaluation of sterilization power (1): Before storage> 25 g of cut and sterilized vegetables were weighed into a sterilized homogenization bag, and 225 g of sterilized saline was added, followed by processing using a homogenizer (manufactured by ELMEX, trade name "SH-IIM") to prepare a bacterial solution. 1 mL of the bacterial solution, appropriately diluted with sterilized physiological saline, was dispensed into a sterilized disposable dish, mixed by the pouring method with standard agar medium that had been sterilized at 121°C and 1.4 atmospheres for 25 minutes, and cultured at 37°C for 48 hours. The number of colonies cultured in the petri dish was counted in the range of 30 to 300, and the viable bacterial count was calculated by multiplying the count by the dilution factor. The viable bacterial count was converted to a common logarithm (log), and this was defined as the "bacterial count on cut, sterilized vegetables." The general viable cell count was calculated in the same manner for vegetables that had been sterilized before cutting, converted to a common logarithm (log), and this was designated as the "untreated cell count." The number of bacteria in the cut and sterilized vegetables was subtracted from the number of bacteria in the untreated vegetables, and this was taken as the "sterilization activity value." The sterilization power was evaluated according to the following evaluation criteria. <Evaluation Criteria> ○: Bactericidal activity value is less than 0.5. △: Bactericidal activity value is 0.5 or more and less than 1.5. ×: Bactericidal activity value is 1.5 or more.

[0079] <Evaluation of antibacterial activity (2): After storage> After cutting and sterilization, the vegetables were placed in an OPP bag (manufactured by Itochu Retail Link Co., Ltd.), sealed, and stored at 10°C for 3 days in a biomulticooler (manufactured by Nippon Freezer Co., Ltd., product name "UKS-3600HC"). The bactericidal activity value of the vegetables after storage was determined in the same manner as in Evaluation of bactericidal activity (1), and the bactericidal activity was evaluated according to the following evaluation criteria. <Evaluation Criteria> ○: Bactericidal activity value is less than 1.5. △: Bactericidal activity value is 1.5 or more and less than 2.5. ×: Bactericidal activity value is 2.5 or more.

[0080] <Evaluation of vegetable appearance> After cutting and sterilization, the vegetables were placed in an OPP bag (manufactured by Itochu Retail Link Co., Ltd.), sealed, and stored at 10°C for 3 days in a biomulticooler (manufactured by Nippon Freezer Co., Ltd., product name "UKS-3600HC"). The appearance of the vegetables after storage was visually observed, and the appearance of the vegetables was evaluated according to the following evaluation criteria. <Evaluation Criteria> ◎: No discoloration. ○: Discolored to yellow. ×: Discolored to brown.

[0081] <Evaluation of the taste and aroma of vegetables> After cutting and sterilization, the vegetables were placed in an OPP bag (manufactured by Itochu Retail Link Co., Ltd.), sealed, and stored at 10°C for 3 days in a biomulticooler (manufactured by Nippon Freezer Co., Ltd., product name "UKS-3600HC"). After storage, the vegetables were tasted by panelists and evaluated for taste and aroma according to the following criteria. <Evaluation Criteria> ○: It has a sweet taste and a distinctive vegetable aroma. ×: Bitter or medicinal taste, with an alcoholic or medicinal scent.

[0082] "Examples 1 to 16, Comparative Examples 2 to 17" <Preparation of sterilizing solution> Ozone water was prepared by passing tap water cooled to 7°C through an ozone water generator (manufactured by Hamamatsu Corporation, product name "HOW-2005") The concentration of ozone (component (A1)) in the ozone water was adjusted so that the content (ppm by mass) of ozone (component (A1)) relative to the total mass of the sterilizing solution was the value shown in Tables 1 to 7. A sterilizing solution was prepared by adding the type of surfactant shown in Tables 1 to 7 to the obtained ozone water so that the content (ppm by mass) of the surfactant relative to the total mass of the sterilizing solution would be the value shown in Tables 1 to 7. The content of component (C) is shown in Tables 1 to 7 as the "remainder" obtained by subtracting the sum of the contents of components other than component (C) from the total mass of the sterilizing solution. The resulting sterilizing solution was used to sterilize the types of vegetables shown in Tables 1 to 7 as follows, and the sterilizing power, appearance, taste, and aroma of the vegetables were evaluated. The results are shown in Tables 1 to 7.

[0083] <Vegetable sterilization treatment> Whole vegetables were sterilized for 2 minutes using a sterilizer (Lion Hygiene Co., Ltd., product name "Vegetable Clean Spray Washer") pre-adjusted with a sterilizing solution containing sodium hypochlorite (Lion Hygiene Co., Ltd., product name "New Bleach") and BASF Plurafac LF900 (sodium hypochlorite 200 ppm by mass, pH 8.9 (unadjusted), BASF Plurafac LF900, 150 ppm by mass). Next, for cabbage, the dirty leaves on the surface were removed, cut into two pieces, and the core was removed. For lettuce, the dirty leaves on the surface were removed, the core was removed, and the lettuce was cut into two pieces. For radishes, the skin was peeled and cut into 5 cm lengths. Next, the cut pieces were sterilized using a bubbling-type foreign matter washer (manufactured by Komine Machinery Co., Ltd., product name "KWM-888MS") pre-adjusted with a disinfectant solution containing sodium hypochlorite (manufactured by Lion Hygiene Co., Ltd., product name "New Bleach") and BASF Plurafac LF900 (sodium hypochlorite 200 mass ppm, pH 8.9 (unadjusted), BASF Plurafac LF900, 50 mass ppm), and then lightly rinsed with shower-like water. This treatment was used as a pre-cut sterilization treatment. Next, the pre-cut sterilized vegetables were cut to eating size and sterilized with sterilizing solution L, which contained at least one selected from components (A1) and (A2), components (B) and (C), while pouring sterilizing solution L from the top of the blade of a slicer (manufactured by Emra Sales Co., Ltd., product name "ECD-702 type"), and then sterilized with sterilizing solution L. The sterilized vegetables were placed in a colander, rinsed twice with standing water, and then dehydrated in a dehydrator (manufactured by Hosoda Kogyo Co., Ltd., product name "Colander-type dehydrator DS-10K-NB") at 800 RPM for 60 seconds.

[0084] "Comparative Example 1" A disinfectant solution was prepared by adding the type of surfactant shown in Table 4 to tap water as component (C) so that the content of the surfactant (ppm by mass) relative to the total mass of the disinfectant solution would be the value shown in Table 4. The obtained sterilizing solution was used to sterilize the types of vegetables shown in Table 4 in the same manner as in Examples 1 to 16 and Comparative Examples 2 to 17, and the sterilizing power, appearance, taste, and aroma of the vegetables were evaluated. The results are shown in Table 4.

[0085] "Examples 17 to 20, Comparative Examples 18 to 21" A sterilizing solution was prepared by dissolving carbon dioxide gas in tap water as component (C) at a pressure of 0.2 MPa, and then adding sodium hypochlorite as component (A2) so that the available chlorine concentration would be the value shown in Tables 1 to 7. The pH of the resulting sterilizing solution (i.e., aqueous solution of sodium hypochlorite) at 25°C was 5.8. In Tables 1 to 7, the available chlorine concentration (ppm by mass) in the sterilizing solution is shown as the content of sodium hypochlorite. The obtained sterilizing solution was used to sterilize the types of vegetables shown in Tables 1 to 7 in the same manner as in Examples 1 to 16 and Comparative Examples 2 to 17, and the sterilizing power and the appearance of the vegetables were evaluated. The results are shown in Tables 1 to 7.

[0086] [Table 1]

[0087] [Table 2]

[0088] [Table 3]

[0089] [Table 4]

[0090] [Table 5]

[0091] [Table 6]

[0092] [Table 7]

[0093] As is clear from Tables 1 to 3, excellent sterilizing power was exhibited when vegetables were sterilized using the sterilizing solutions prepared in Examples 1 to 20. Furthermore, these sterilizing solutions, except for Example 19, had little effect on the appearance, taste, and aroma of the vegetables. On the other hand, as is clear from Tables 4 to 6, the sterilizing solutions prepared in Comparative Examples 1 and 2, in which the content of component (A1) was less than 1 ppm by mass, had poor sterilizing power. The disinfecting solutions prepared in Comparative Examples 3 and 4, which did not contain a surfactant, had poor disinfecting power. In particular, the disinfecting solution prepared in Comparative Example 3, which contained less than 1 ppm by mass of component (A1), had poor disinfecting power. The sterilizing solution prepared in Comparative Example 5, in which the content of component (B) was 1000 ppm by mass, was inferior in sterilizing power. The disinfectant solutions prepared in Comparative Examples 6 to 16, which did not contain component (B) but contained a nonionic surfactant other than component (B), were inferior in disinfecting power. The disinfectant solution prepared in Comparative Example 17, which did not contain a polyoxyalkylene alkyl ether but contained an anionic surfactant, had poor disinfecting power. Furthermore, as is clear from Table 7, the sterilizing solution prepared in Comparative Example 18, in which the content of component (A2) was less than 30 ppm by mass, had poor sterilizing power. The sterilizing solution prepared in Comparative Example 19, which contained 150 ppm by mass of the component (A2), had a significant effect on the appearance of vegetables. The disinfecting solutions prepared in Comparative Examples 20 and 21, which did not contain a surfactant, had poor disinfecting power.

[0094] While the preferred embodiments of the present invention have been described above with reference to the accompanying drawings, it goes without saying that the present invention is not limited to these examples. The shapes and combinations of the components shown in the above examples are merely examples, and various modifications can be made based on design requirements, etc., without departing from the spirit of the present invention.

[0095] For example, in the above examples, either the component (A1) or the component (A2) is used as the sterilizing solution L, but both the component (A1) and the component (A2) may be used. [Explanation of symbols]

[0096] 1...cut vegetable manufacturing device, 10...pre-sterilization section, 11...pre-washing section, 12...foreign matter removal section, 20...cut vegetable sterilization device, 30...vegetable cutting section, 33...cutting blade body, 35...blade section, 40...sterilizing liquid supply section, 50...rinsing section, 60...dehydration section, L...sterilizing liquid, V...vegetable< / ph>

Claims

1. Cutting the vegetables into cut vegetables using a cutting blade that moves relatively to the vegetables; Sterilizing the cut vegetables with a sterilizing solution; A method for producing cut vegetables, comprising: The sterilizing solution is (A1) component: ozone; (A2) component: at least one selected from hypochlorous acid or a salt thereof; Component (B): a polyoxyalkylene alkyl ether represented by the following general formula (1), (C) component: water; a main sterilization step of pouring the sterilizing liquid onto the cutting blade while cutting the vegetables, A method for producing cut vegetables, characterized in that the vegetables are not brought into contact with a sterilizing solution containing hypochlorous acid and its salts or ozone after the main sterilization step. -Y-(EO) ｘ / (AO) ｙ ・・・(1) (In formula (1), R is a hydrocarbon group having 8 to 24 carbon atoms, EO is an oxyethylene group, AO is at least one of PO (oxypropylene group) and BO (oxybutylene group), x is a number from 1 to 50 indicating the average number of repetitions of EO, and y is a number from 0 to 30 indicating the average number of repetitions of AO).

2. A cut vegetable sterilizer including a vegetable cutting unit that cuts vegetables into cut vegetables using a cutting blade that moves relative to the vegetables, and a sterilizing liquid supply unit that supplies sterilizing liquid to the vegetable cutting unit and pours it onto the blade of the cutting blade; A rinsing unit that rinses the cut vegetables with rinsing water without contacting them with a sterilizing solution containing hypochlorous acid and its salt or ozone; Equipped with The sterilizing solution is (A1) component: ozone; (A2) component: at least one selected from hypochlorous acid or a salt thereof; Component (B): a polyoxyalkylene alkyl ether represented by the following general formula (1), (C) Component: Water. -Y-(EO) ｘ / (AO) ｙ ・・・(1) (In formula (1), R is a hydrocarbon group having 8 to 24 carbon atoms, EO is an oxyethylene group, AO is at least one of PO (oxypropylene group) and BO (oxybutylene group), x is a number from 1 to 50 indicating the average number of repetitions of EO, and y is a number from 0 to 30 indicating the average number of repetitions of AO).

3. 2. The method for producing cut vegetables according to claim 1, wherein AO of the component (B) is PO, y=1 to 20, and the content thereof is 5 to 500 ppm relative to the total weight of the fungicide.

4. The cut vegetable production device according to claim 2, wherein AO of the component (B) is PO, y = 1 to 20, and its content is 5 to 500 ppm relative to the total weight of the fungicide.

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