Title:
METHOD FOR PRODUCING STERILIZED VEGETABLE
Document Type and Number:
WIPO Patent Application WO/2015/129467
Kind Code:
A1
Abstract:
Provided is a method for producing a sterilized vegetable in which it is possible to minimize occurrence of browning while making more use of the sterilizing power of ozone water than in conventional methods. A method for producing a sterilized vegetable characterized in including a sterilization step (step S3) for bringing a vegetable into contact with ozone water and sterilizing the vegetable in a sterilization device, and a heat shock step (step S4) for applying a heat shock treatment, in a heat shock device, to the vegetable which has been sterilized in the sterilization step. It is thereby possible to provide a method for producing a sterilized vegetable in which it is possible to minimize occurrence of browning while making more use of the sterilizing power of ozone water than in conventional methods.
Inventors:
SUEMATSU TAKAAKI (JP)
NOTO KAZUHIKO (JP)
GOTODA RYUSUKE (JP)
HIGASHI EIJI (JP)
SHINGU MITSUO (JP)
MORI SHUICHI (JP)
SAITOU KENJI (JP)
NOTO KAZUHIKO (JP)
GOTODA RYUSUKE (JP)
HIGASHI EIJI (JP)
SHINGU MITSUO (JP)
MORI SHUICHI (JP)
SAITOU KENJI (JP)
Application Number:
PCT/JP2015/053843
Publication Date:
September 03, 2015
Filing Date:
February 12, 2015
Export Citation:
Assignee:
HITACHI LTD (JP)
International Classes:
A23B7/153; A23L3/16; A23L3/358
Foreign References:
| JP2005323566A | 2005-11-24 | |||
| JP2003250436A | 2003-09-09 | |||
| JP2001046040A | 2001-02-20 | |||
| JP2014169254A | 2014-09-18 | |||
| JP5628450B1 | 2014-11-19 |
Other References:
RICO D. ET AL.: "Effect of ozone and calcium lactate treaments on browning and textured properties of fresh-Cut lettuce.", J. SCI. FOOD AGRIC., vol. 86, no. 13, 2006, pages 2179 - 2188, XP055221767, ISSN: 0022-5142
RICO D. ET AL.: "Extending and measuring the quality of fresh-cut fruit and vegetables: a review.", TRENDS FOOD SCI. TECHNOL., vol. 18, no. 7, 2007, pages 373 - 386, XP022112799, ISSN: 0924-2244
MIKAL E. ET AL.: "Heat-shock and fresh cut lettuce.", PERISHABLES HANDLING QUARTERLY, 1998, pages 5 - 6
RICO D. ET AL.: "Extending and measuring the quality of fresh-cut fruit and vegetables: a review.", TRENDS FOOD SCI. TECHNOL., vol. 18, no. 7, 2007, pages 373 - 386, XP022112799, ISSN: 0924-2244
MIKAL E. ET AL.: "Heat-shock and fresh cut lettuce.", PERISHABLES HANDLING QUARTERLY, 1998, pages 5 - 6
Attorney, Agent or Firm:
ISONO Michizo (JP)
Michizo Isono (JP)
Michizo Isono (JP)
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