Method for producing cooked vegetables

Abstract

To provide a production method of heated vegetables capable of suppressing decoloration of the green color of vegetables under light irradiation, and suppressing dryness of the surface.SOLUTION: A production method of heated vegetables includes: a heating step of bringing vegetables into contact with a calcium salt-containing water solution at 50°C or more and 100°C or less followed by heating; and an immersion step of immersing the vegetables passing through the heating step in a pectin-containing aqueous solution. In the heating step, the water solution is brought into contact with the vegetables preferably for 1 second or more and 10 minutes or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing heated vegetables using a calcium salt and pectin.

[0002] Conventionally, various methods for producing heated vegetables using a thickener such as pectin have been known. Patent Document 1 describes a method for producing a semi-finished or finished dessert in which fruits and / or vegetables, pectin, and sugar are heated, and then Mg ions, Ca ions, or a dairy product are added. Furthermore, Patent Document 2 describes a method for preserving the freshness of fresh vegetables, which involves immersing the vegetables in a heated aqueous solution containing a thickener and a bacteriostatic agent, thereby suppressing microbial growth while maintaining the texture. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 63-071155 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-215544 Summary of the Invention [Problem to be solved by the invention]

[0004] Traditionally, vegetables have been popular for their color and are used as toppings for prepared dishes and other dishes. Vegetables can maintain their taste and texture for several days if the storage temperature and humidity are adjusted. However, when vegetables are displayed in stores under light exposure, the color of the vegetables, particularly the green color, can fade during display or storage at home due to photodecomposition of pigments. Furthermore, when vegetables are displayed in stores under light exposure, their surface tends to dry out, which can easily cause deterioration in their appearance. However, as a result of investigations by the present inventors, it has been found that the effects of suppressing discoloration under light irradiation and suppressing surface drying cannot be obtained when fruits and / or vegetables are treated with a solution containing calcium ions and pectin, as in Patent Document 1. Furthermore, Patent Document 2 does not investigate the issue of suppressing discoloration under light irradiation.

[0005] Therefore, an object of the present invention is to provide a method for producing heated vegetables that can suppress the fading of the green color of vegetables under light irradiation and can also suppress surface drying. [Means for solving the problem]

[0006] The present inventors have conducted extensive research into methods for imparting light resistance to green vegetables, and have surprisingly found that by first contacting vegetables with a heated aqueous solution of calcium salt and then immersing them in a soaking solution containing pectin, fading of the green color of the vegetables can be effectively prevented, and further drying of the vegetable surface can be prevented.

[0007] The present invention is based on the above findings and provides a method for producing heated vegetables, which includes a heating step in which vegetables are heated by contacting them with an aqueous solution containing a calcium salt at a temperature of 50°C or higher and 100°C or lower, and a soaking step in which the vegetables that have undergone the heating step are soaked in an aqueous liquid containing pectin. [Effects of the Invention]

[0008] According to the present invention, it is possible to produce heated vegetables in which discoloration under light irradiation is effectively suppressed and drying of the vegetable surface is also suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described below based on preferred embodiments thereof.

[0010] The present invention provides a method for producing heated vegetables, which includes a heating step in which vegetables are heated by contacting them with an aqueous solution containing a calcium salt at a temperature of 50°C to 100°C, and a soaking step in which the vegetables that have undergone the heating step are soaked in an aqueous solution containing pectin. This method of the present invention can suppress discoloration of vegetables due to light exposure and also suppress drying of the vegetable surface. While the reason why this production method achieves both the effects of suppressing discoloration and drying of the vegetable surface is unclear, the inventors believe that the calcium ions attached to the surface layer during the heating step and the pectin in the aqueous solution during the soaking step may coat the vegetable surface with a gel-like layer, and that this gel-like layer may be suitable for effectively suppressing water evaporation and discoloration.

[0011] First, the heating step will be described.

[0012] The vegetables subjected to the heating step are preferably green vegetables. Green vegetables may be any green vegetable containing chlorophyll, such as okra, green beans, peas, asparagus, bell peppers, spinach, green chili peppers, rape blossoms, komatsuna, mizuna, chrysanthemum, pea sprouts, broccoli, lettuce, cabbage, celery, mulukhiyah, watercress, kale, basil, cilantro, shiso, bok choy, and green onions. Among these, okra, green beans, peas, asparagus, bell peppers, spinach, chili peppers, rape blossoms, komatsuna, mizuna, chrysanthemum, pea sprouts, broccoli, and green onions are preferred in the present invention, as they are suitable for preparing prepared dishes such as simmered vegetables using the method for producing heated vegetables of the present invention.

[0013] It is preferable that the vegetables to be subjected to the heating step be in an uncooked state, as this provides excellent effects of the present invention related to the suppression of discoloration and surface drying, reduces production costs due to fewer production steps, and minimizes discoloration of the vegetables due to heating. However, there is no problem with pre-heating the vegetables to be subjected to the heating step to the extent that the effects of the present invention in suppressing discoloration and surface drying can be obtained. If the vegetables have been pre-heated, the heating time can be appropriately determined depending on the desired texture, etc. For example, in the case of heating to 60°C or higher, a heating time of 10 minutes or less at that temperature is unlikely to affect the texture, etc. of the resulting vegetables.

[0014] The vegetables to be subjected to the heating step may or may not have been previously processed by cutting, manually tearing, etc. Pre-processing by cutting, manually tearing, etc. is preferred because the heated vegetables obtained by the present production method are easy to eat as they are.

[0015] In the heating step, the vegetables are heated by contacting them with an aqueous solution containing a calcium salt at 50°C or higher and 100°C or lower. The calcium salt is preferably at least one selected from calcium chloride, calcium carbonate, calcium hydroxide, calcium lactate, calcium sulfate, calcium silicate, and calcium oxide, as this is effective in inhibiting discoloration and surface drying according to the present invention and has little effect on taste. In particular, the calcium salt is preferably at least one selected from calcium chloride, calcium carbonate, calcium hydroxide, and calcium lactate, in terms of suitability for production.

[0016] In the aqueous solution containing calcium salt, a calcium salt concentration of 0.01% by mass or more is preferred from the viewpoint of easily achieving the effects of inhibiting discoloration and drying of the present invention and from the viewpoint of coating, while a calcium salt concentration of 1% by mass or less is preferred because it has little effect on taste. From these viewpoints, the calcium salt concentration is more preferably 0.02% by mass to 0.8% by mass, and particularly preferably 0.03% by mass to 0.6% by mass. In the present invention, an aqueous solution containing calcium salt refers to a liquid in which at least a portion of the calcium salt is dissolved in water. The calcium salt may remain undissolved, or a solute other than the calcium salt may be dissolved, or a dispersoid other than the calcium salt may be dispersed. The calcium salt concentration in the aqueous solution here refers to the proportion of calcium salt as a solute in the aqueous solution. The calcium salt concentration refers to the concentration in the heated aqueous solution immediately before contacting with vegetables.

[0017] The aqueous solution containing a calcium salt may contain components other than water and the calcium salt, such as bacteriostatic agents, thickeners, pH adjusters, salts such as table salt, sugars, and seasonings other than salts and sugars, such as soy sauce.

[0018] In an aqueous solution containing a calcium salt, the amount of components other than water and calcium salt is not particularly limited as long as the effects of inhibiting discoloration and surface drying of the present invention are obtained. Preferably, the amount of components other than water and calcium salt in the aqueous solution containing a calcium salt is 10% by mass or less, which is more preferable because the effects of inhibiting discoloration and surface drying of heated vegetables according to the present invention are more reliably obtained, and 5% by mass or less is particularly preferable.

[0019] In the heating step, the vegetables are heated by contacting them with an aqueous solution containing a calcium salt at a temperature of 50°C to 100°C. A temperature of the aqueous solution of 50°C or higher has the advantage of softening the vegetables. The maximum temperature of the aqueous solution is 100°C. It is more preferable that the temperature of the aqueous solution used in the heating step is 65°C to 100°C. It is more preferable that the temperature of the aqueous solution is 80°C or higher, because of the advantage of softening the vegetables and from the standpoint of food hygiene, and 90°C or higher is the most preferable.

[0020] Methods for contacting vegetables with an aqueous solution include immersing vegetables in a heated aqueous solution, boiling vegetables in a heated aqueous solution, pouring a heated aqueous solution over vegetables, mixing vegetables with a heated aqueous solution, etc. Immersing vegetables in a heated aqueous solution or boiling vegetables in a heated aqueous solution is preferred because it allows for a simple increase in the contact rate of the vegetable surface with the aqueous solution and is easy to sterilize by heating.

[0021] The time for which the vegetables are brought into contact with the aqueous solution is preferably 1 second or longer, from the viewpoints of preventing discoloration of the heated vegetables, preventing surface drying, and softening the vegetables, while a time of 10 minutes or shorter is preferred, from the viewpoint of preventing discoloration of the vegetables. From this viewpoint, the time for which the vegetables are brought into contact with the aqueous solution is preferably 2 seconds to 9 minutes, more preferably 5 seconds to 5 minutes.

[0022] The contact of the vegetables with the aqueous solution may be continuous or discontinuous. Examples of discontinuous contact include intermittent application of the aqueous solution to the vegetables or intermittent immersion of the vegetables in the aqueous solution. In the case of discontinuous contact, the time for contacting the vegetables with the aqueous solution is the sum of all contact times, excluding gap times between each contact.

[0023] In the soaking step, the vegetables that have undergone the heating step are soaked in an aqueous liquid containing pectin. The production method of the present invention may include another step between the heating step and the soaking step. Such another step includes a standing step, a seasoning step, a step of adding a food additive, a weight adjustment step, etc. It is preferable not to include a step of contacting the entire surface of the vegetables that have undergone the heating step with a pectin-free liquid between the heating step and the soaking step, as this makes it easier to achieve the effects of inhibiting discoloration and drying of the resulting heated vegetables, and it is even more preferable not to include a step of contacting 50% or more of the surface of the vegetables that have undergone the heating step with a pectin-free liquid.

[0024] The pectin-containing aqueous liquid used in the soaking step is preferably one in which water is used as a solvent and at least a portion of the pectin is dissolved in water, as this facilitates the production of cooked vegetables that are excellent in the effects of inhibiting discoloration and drying. The aqueous liquid may be one in which the pectin is partially gelled, or may be an aqueous solution or dispersion in which other solutes are dissolved in addition to the pectin, or a dispersion in which other dispersoids are further dispersed in an aqueous solution or dispersion in which pectin is dissolved in water. The amount of water in the pectin-containing aqueous liquid is, for example, preferably 70% by mass or more, more preferably 80% by mass or more, and particularly preferably 85% by mass or more. The amount of water referred to here includes the amount of water contained in ingredients other than water (e.g., seasonings, etc.) mixed with the water, as described below.

[0025] Pectin used in the soaking process is broadly classified into two types: HM pectin and LM pectin. In the present invention, LM pectin is preferably used because it reacts with calcium to form a gel. LM pectin refers to pectin with a degree of esterification (DE value) of 50% or less.

[0026] The amount of pectin in the aqueous liquid is preferably 0.1% by mass or more, as this production method is highly effective in preventing discoloration and drying, and 10% by mass or less, as it has little effect on taste. From these perspectives, the amount of pectin in the aqueous liquid is more preferably 0.5% by mass or more and 5% by mass or less. In particular, it is preferable that the above amount of pectin is dissolved in the aqueous liquid at the temperature at which vegetables are soaked.

[0027] The pectin-containing aqueous solution used in the soaking step preferably contains an antioxidant, as this further enhances the anti-fading effect. Known antioxidants include citric acid, rosemarine oil, vitamin C (ascorbic acid or its salt), vitamin E, vitamin phosphate, tocopherol, di-α-tocopherol phosphate, tocotrienol, α-lipoic acid, dihydrolipoic acid, xanthophyll, β-cryptoxanthin, lycopene, lutein, zeaxanthin, astaxanthin, β-carotene, carotene, mixed carotenoids, polyphenols, flavonoids, ascorbic acid, and ascorbic acid esters. However, ascorbic acid or its esters, or salts thereof, are preferred because they have little effect on taste and a high antioxidant effect. Examples of ascorbic acid or its esters or salts thereof include ascorbic acid, sodium L-ascorbate, potassium L-ascorbate, L-ascorbic acid phosphate, L-ascorbic acid sulfate, disodium L-ascorbic acid sulfate, as well as fatty acid esters of ascorbic acid such as L-ascorbic acid stearate.

[0028] When the aqueous liquid contains an antioxidant, the amount of the antioxidant in the aqueous liquid is preferably 0.01% by mass or more in terms of the high anti-fading effect of the present production method, and 6% by mass or less in terms of the minimal effect on taste. From these viewpoints, the amount of the antioxidant in the aqueous liquid is more preferably 0.02% by mass or more and 4% by mass or less.

[0029] The aqueous liquid may further contain a bacteriostatic agent. By containing the bacteriostatic agent, the growth of various bacteria can be suppressed and the vegetables can be kept fresh for a longer period of time. Examples of bacteriostatic agents include white milt protein, polylysine, lactic acid bacteria fermentation product, hop extract, chili pepper extract, licorice oil extract, egg white lysozyme, sodium acetate, sodium lactate, glycine, glycerin fatty acid ester, and thiamine lauryl sulfate. From the viewpoint of having little effect on taste, egg white lysozyme, sodium acetate, sodium lactate, and glycine are preferred.

[0030] When the aqueous liquid contains a bacteriostatic agent, the amount of the bacteriostatic agent in the aqueous liquid is preferably 0.01% by mass or more in terms of the high freshness-maintaining effect of the present production method, and is preferably 6% by mass or less in terms of the small effect on taste. From these viewpoints, the amount of the bacteriostatic agent in the aqueous liquid is more preferably 0.02% by mass or more and 3% by mass or less.

[0031] The aqueous liquid may contain a seasoning. When the aqueous liquid contains a seasoning, the aqueous liquid becomes a seasoning liquid. When the aqueous liquid is a seasoning liquid, the present production method is preferable because it can easily produce a side dish such as pickled vegetables or ingredients for side dishes. The seasoning refers to an edible substance used for flavoring. Examples include sweeteners, umami seasonings, and spices. Specific examples include sugars (such as sugars such as glucose and sucrose, and sugar alcohols such as trehalose), artificial sweeteners such as stevia, salts, vinegar, ponzu sauce, soy sauce, miso paste, pepper, yuzu pepper, soy sauces (such as chili bean paste, XO sauce, sesame paste, sweet bean paste, and gochujang), noodle soup, white dashi, sukiyaki sauce, sake, mirin, sauces (such as medium-thick sauce, thick sauce, and oyster sauce), ketchup, salsa sauce, chili sauce, spices, herbs, and curry powder. When the aqueous liquid contains seasonings, the amount is determined depending on the type of the desired side dish or ingredients, but when they are contained, the amount is, for example, 0.01 to 10% by mass as solid content in the aqueous liquid. Note that the solid content here refers to the total amount of components other than water.

[0032] The aqueous liquid may contain other components in addition to water, pectin, antioxidants, bacteriostatic agents, and seasonings. Examples of such other components include thickeners, starch, modified starch, and foods such as sesame seeds and coarsely crushed chili peppers. The total amount of other components in the aqueous liquid other than water, pectin, antioxidants, bacteriostatic agents, and seasonings is preferably 20% by mass or less in terms of the solid content of the aqueous liquid, from the viewpoint of ensuring the amounts of pectin, antioxidants, bacteriostatic agents, etc., and from the viewpoint of adhesion of the aqueous liquid to vegetables, and is more preferably 10% by mass or less.

[0033] From the viewpoint of the taste and color of the resulting heated vegetables, the aqueous solution used in the soaking step preferably has a pH of 3.0 or more and 9.0 or less at 25° C. From this viewpoint, the aqueous solution used in the soaking step more preferably has a pH of 3.5 or more and 8.5 or less at 25° C., and particularly preferably has a pH of 4 or more and 8 or less.

[0034] The temperature of the aqueous solution used in the soaking step is preferably 5°C or higher from the viewpoint of suitability for production, and is preferably 50°C or lower from the viewpoints of smooth gelation of the surface of the vegetables when soaked in the aqueous solution and of reducing the thermal load on the vegetables. From these viewpoints, the temperature of the aqueous solution used in the soaking step is more preferably 6°C or higher and 40°C or lower.

[0035] The time for immersing the vegetables in the aqueous liquid is not particularly limited, and is preferably, for example, 1 minute or more.

[0036] The vegetables are preferably immersed in the aqueous liquid so that at least 50% of the surface of the vegetables is in contact with the aqueous liquid, more preferably 70% or more, and particularly preferably 80% or more.

[0037] The cooked vegetables that have undergone the above soaking process can be used to produce side dishes. Types of side dishes include simmered dishes, grilled dishes, boiled dishes, steamed dishes, stir-fried dishes, fried dishes, soups, rice bowls, rice dishes other than rice bowls, noodles, salads, etc. In the production method of the present invention, since the vegetables are already cooked, the vegetables can be used as they are for plating or mixed with other ingredients, seasonings, etc., to complete the side dish through a simple process. In addition, when the aqueous liquid in the soaking step is used as a seasoning liquid, the heated vegetables that have undergone the soaking step may be used as a side dish as is. Examples of such side dishes include simmered vegetables, salads, lightly pickled vegetables, and simmered dishes. When producing simmered vegetables, the production method may be completed while the vegetables are still immersed in the aqueous liquid. [Example]

[0038] The present invention will be described below based on examples, but the present invention is not limited to the following examples. Unless otherwise specified, the percentages below refer to mass %. In each example and comparative example, the okra was soaked in a state where almost the entire surface was in contact with the soaking liquid.

[0039] (Production Example 1) 3 g of salt, 36 g of trehalose, 60 g of Mizkan white dashi (free range chicken kelp), and 6 g of LM pectin were dissolved in 495 g of water. The mixture was heated to 95°C, cooled in a refrigerator for 30 minutes, and water was added to compensate for the evaporation. 4 g of sodium ascorbate and 17 g of sodium acetate as a bacteriostatic agent were then added and mixed to obtain the soaking liquid of Production Example 1 (seasoning liquid for soaking, pH at 25°C: 5.7).

[0040] (Production Example 2) An immersion solution of Production Example 2 (pH at 25° C.: 5.6) was obtained in the same manner as in Production Example 1, except that sodium ascorbate was not added.

[0041] (Comparative Manufacturing Example 1) A soaking liquid of Comparative Production Example 1 (pH: 5.7 at 25° C.) was obtained in the same manner as Production Example 1, except that LM pectin was not added.

[0042] (Comparative Manufacturing Example 2) A soaking liquid of Comparative Production Example 2 (pH: 5.6 at 25° C.) was obtained in the same manner as Production Example 2, except that LM pectin was not added.

[0043] (Comparative Manufacturing Example 3) In Production Example 2, calcium chloride was added to the soaking liquid so that the concentration in the soaking liquid was 0.1% by mass. Calcium chloride was added to water and dissolved at the same time that salt, trehalose, Mizkan's white dashi (free-range chicken kelp), and LM pectin were dissolved in water. Except for this, the soaking liquid of Comparative Production Example 3 (pH 5.6 at 25°C) was obtained in the same manner as Production Example 2.

[0044] (Examples 1 to 4, Comparative Examples 1 to 5) In the heating step, fresh okra was placed in a liquid shown in Table 1 or Table 2 at a temperature shown in Table 1 or Table 2 and heated for the time shown in Table 1 or Table 2. After heating, the okra was placed in a colander. The "0.1% Ca chloride aqueous solution" shown in Table 1 and Table 2 is an aqueous solution prepared by dissolving calcium chloride in water to a concentration of 0.1% by mass. The obtained okra was cooled to 15°C by vacuum cooling, and then, in the soaking step, it was soaked in the soaking liquid shown in Table 1 or Table 2 (10°C) for 5 minutes. The okra was then placed in a colander and the soaking liquid was drained for 60 seconds. The okra was then placed on a transparent tray (made of PET) and allowed to stand at 10°C for 120 hours under 1000 lux fluorescent light irradiation. Note that "95-100°C" in Table 1 and Table 2 refers to the liquid temperature when the okra was placed in boiling water. The obtained samples (soaked vegetables) were evaluated according to the following evaluation criteria.

[0045] (Vegetable surface condition) 〇: Fresh. △: Slightly dry. ×: Dry.

[0046] (Vegetable surface color) 〇: Slightly green. △: Slightly brown. ×: Brown.

[0047] (Overall evaluation criteria) 〇: Good. △: Fairly good. ×: Defective.

[0048] [Table 1]

[0049] [Table 2]

[0050] Comparing the evaluation results in Tables 1 and 2 between Example 1 and Comparative Example 4, it can be seen that Example 1, in which an aqueous calcium salt solution was brought into contact with vegetables in the first heating step, showed a significant improvement in the dryness of the surface and suppressed discoloration compared to Comparative Example 4, in which water was used in the heating step. Similar results were also obtained when comparing Example 2 and Comparative Example 5. On the other hand, as shown by a comparison of the evaluation results of Comparative Examples 1 and 3, when the soaking liquid in the soaking step does not contain pectin, the effects of using a calcium salt aqueous solution in the heating step to improve surface dryness and suppress discoloration cannot be obtained. Also, as shown by a comparison of the evaluation results of Comparative Examples 2 and 5, when a calcium salt aqueous solution is not used in the heating step, the effects of improving surface dryness and suppressing surface discoloration cannot be obtained, even if the soaking liquid in the soaking step contains pectin. From the above, it can be seen that the drying condition of the vegetable surface can be effectively improved and discoloration suppressed only by pre-treating the vegetables by contacting them with a heated calcium salt solution and then immersing them in a soaking liquid containing pectin. Furthermore, when the okra of each example was eaten, the texture was good.

[0051] (Comparative Example 6) The order of the heating step and soaking step in Example 2 was reversed. Specifically, in the soaking step, fresh okra was soaked in the soaking liquid (10°C) shown in Table 3 for 5 minutes, and then drained in a colander. In the heating step, the obtained okra was placed in a boiling 0.1% aqueous calcium chloride solution and boiled for 2 minutes at an aqueous temperature of 95 to 100°C. The obtained okra was drained in a colander, cooled to 10°C by vacuum cooling, placed on a transparent tray (made of PET), and evaluated in the same manner as in Example 1. The results are shown in Table 3.

[0052] [Table 3]

[0053] Table 3 shows that when vegetables are first soaked in a soaking liquid containing pectin and then brought into contact with a heated calcium salt aqueous solution, the effects of improving the drying of the vegetable surface and suppressing surface discoloration obtained in each example are not obtained.

[0054] (Comparative Example 7) Instead of the heating and soaking steps, only the soaking step using a soaking solution containing a calcium salt was performed. Specifically, in the soaking step, fresh okra was soaked for 5 minutes in the soaking solution (10°C) shown in Table 4. The okra was then placed in a colander to drain the soaking solution for 60 seconds, after which the okra was placed on a transparent tray (made of PET) and evaluated in the same manner as in Example 1. The results are shown in Table 4.

[0055] [Table 4]

[0056] Table 4 shows that when vegetables are soaked in a soaking solution containing calcium salt together with pectin instead of pre-treating with a heated calcium salt aqueous solution, the above-mentioned effective improvement in the dryness of the vegetable surface and the prevention of surface discoloration cannot be achieved.

Claims

1. A method for producing heated vegetables includes a heating step in which vegetables are heated by contacting them with an aqueous solution at 50°C or higher and 100°C or lower containing 0.01% by mass or more of a calcium salt, and an immersion step in which the vegetables that have undergone the heating step are immersed in an aqueous liquid containing 0.5% by mass or more of LM pectin and an antioxidant.

2. The method for producing heated vegetables according to claim 1 , wherein in the heating step, the aqueous solution is contacted with the vegetables for 1 second to 10 minutes.

3. The method for producing heated vegetables according to claim 1 or 2, wherein in the heating step, the aqueous solution having a temperature of 80° C. or higher is brought into contact with vegetables.

4. The method for producing heated vegetables according to any one of claims 1 to 3, wherein in the heating step, the aqueous solution having a calcium salt concentration of 1 mass% or less is contacted with vegetables.

5. The method for producing heated vegetables according to any one of claims 1 to 4, wherein the calcium salt is at least one selected from calcium chloride, calcium carbonate, calcium hydroxide, calcium lactate, calcium sulfate, calcium silicate, and calcium oxide.

6. The method for producing heated vegetables according to any one of claims 1 to 5, wherein a liquid having a temperature of 5 ° C. or more and 50 ° C. or less is used as the aqueous liquid in the soaking step.

7. The method for producing heated vegetables according to any one of claims 1 to 6, wherein in the soaking step, a liquid having a pH of 3.0 or more and 9.0 or less is used as the aqueous liquid.

8. The method for producing heated vegetables according to claim 1 , wherein in the soaking step, the aqueous liquid further contains a bacteriostatic agent.

9. The method for producing heated vegetables according to any one of claims 1 to 8, wherein the vegetables are green vegetables.

10. The aqueous liquid is a seasoning liquid, The method for producing heated vegetables according to any one of claims 1 to 9, wherein a side dish is produced as the heated vegetable.

11. The method for producing heated vegetables according to claim 10, wherein the side dish is boiled vegetable.

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