Title:
CONTAINER-PACKED CUT VEGETABLES
Document Type and Number:
WIPO Patent Application WO/2013/179378
Kind Code:
A1
Abstract:
Container-packed cut vegetables, in which cut vegetables are packed in a packaging container, wherein the amount of organic matter adhered to the surface of the cut vegetables, which have been stored for one day after production at 0-15°C and then removed from the packaging container, is not more than 40ppm in terms of a cleaning-water COD obtained by immersion cleaning 50g of the cut vegetables in 500ml of water, and the viable bacteria count for the cut vegetables is 1x102-1x106CFU/g. Even after 15 days have elapsed post-production, these container-packed cut vegetables maintain freshness and remain mostly unchanged in terms of external appearance such as wilting, taste, smell, etcetera, relative to directly after production.
Inventors:
YAMAKAWA MAMI (JP)
FUJIMURA RYOTARO (JP)
FUJIMURA RYOTARO (JP)
Application Number:
PCT/JP2012/063683
Publication Date:
December 05, 2013
Filing Date:
May 28, 2012
Export Citation:
Assignee:
KEWPIE KABUSHIKI KAISHA ALSO TRADING AS KEWPIE CORP (JP)
YAMAKAWA MAMI (JP)
FUJIMURA RYOTARO (JP)
YAMAKAWA MAMI (JP)
FUJIMURA RYOTARO (JP)
International Classes:
A23L19/00; A23D9/007
Foreign References:
| JPH0646812A | 1994-02-22 | |||
| JP2006061069A | 2006-03-09 |
Other References:
GALVEZ F.L. ET AL.: "Suitability of aqueouschlorinedioxideversus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation", POSTHARV. BIOL. TECHNOL., vol. 55, January 2010 (2010-01-01), pages 53 - 60, XP026684561, DOI: doi:10.1016/j.postharvbio.2009.08.001
GALVEZ F.L. ET AL.: "Prevention of Escherichiacolicross-contamination by differentcommercialsanitizers during washing of fresh-cutlettuce", INT. J. FOOD MICROBIOL., vol. 133, 2009, pages 167 - 171
GALVEZ F.L. ET AL.: "Prevention of Escherichiacolicross-contamination by differentcommercialsanitizers during washing of fresh-cutlettuce", INT. J. FOOD MICROBIOL., vol. 133, 2009, pages 167 - 171
Download PDF: