JP6608985B2 - Method for producing fruit and vegetable mixture and method for producing packaged product including fruit and vegetable mixture - Google Patents

Description

  The present invention relates to a fruit and vegetable mixture in which two or more kinds of different fruits and vegetables are integrally fixed, and a packaged product including the fruit and vegetable mixture.

In recent years, various improvements have been made to foodstuffs from the viewpoint of labor saving in cooking, reduction of waste foodstuffs, and high value-added taste, nutrition, appearance, etc. for foodstuffs or cooked foods. ing.
As commodities improved from the above viewpoint, for example, fruits and vegetables mixed products in which a plurality of types of cut vegetables are packaged in the same packaging bag are widely distributed.

  Such a mixed product of fruits and vegetables has an advantage that it can be used as it is for cooking salads and fried foods after opening. In addition, such a mixture of fruits and vegetables can often be purchased at a lower price than the case of purchasing a plurality of types of vegetables individually.

  Further, when a plurality of vegetables are purchased individually, since the sizes usually vary depending on the vegetables, the purchased vegetables cannot often be used up depending on the type of dish. In this case, the remaining vegetables are often discarded. However, with the above-mentioned mixed fruits and vegetables, it is difficult to discard such vegetables.

  As such a fruit and vegetable mixture, for example, after selecting a specific type of essential vegetable and a specific type of selected vegetable from the viewpoint of nutritional value, cut young leaves of the selected multiple types of vegetables ( A baby leaf mix in which a baby leaf is mixed has been proposed (see Patent Document 1). As an example, Example 1 of Patent Document 1 specifically discloses a baby leaf mix in which cut baby leaves of ensai, koi Taisai, red cabbage, and arugula are mixed at an equal weight.

JP 2017-60441 A

  However, in the baby leaf mix described in Patent Document 1 and other general cut vegetables, since the edible portion is cut and used, there is a problem that it is easy to deteriorate from the cut surface and it is difficult to maintain freshness for a long time. is there.

Such a problem can be solved by providing an integrated fruits and vegetables mixture in which the roots of two or more varieties and two or more fruits and vegetables are encapsulated in one porous material.
While the fruits and vegetables mixture provided in this way does not impair the advantages of the conventional fruits and vegetables mixture, such as ease of cooking, adjustment of nutritional value, and high visual added value. The freshness of the fruits and vegetables can be maintained for a long period of time by having roots.

  However, with regard to a method for producing a fruit and vegetable mixture product by incorporating and integrating roots of two or more varieties and two or more fruit and vegetables in one porous material, for example, an efficient method by a plant factory or the like. There is no known method suitable for the manufacturing method.

  The present invention has been made in view of the above-mentioned problems. By mixing and integrating roots of two or more varieties and two or more fruits and vegetables in one porous material, the fruits and vegetables can be mixed efficiently. To provide a method for producing a fruit and vegetable mixture product that can be manufactured and that can be applied in an efficient production method by a plant factory, etc., and a method for producing a packaged product that includes the fruit and vegetable mixture product including the production method With the goal.

  The present inventors (i) sowing seeds of two or more kinds of fruits and vegetables on the same cultivation support made of a porous material, (ii) after germinating seeds of two or more kinds of fruits and vegetables Producing a fruit and vegetable mixture by a method comprising: raising seedlings, and (iii) growing two or more kinds of fruit and vegetable seedlings until reaching a predetermined size predetermined for each fruit and vegetable Thus, the inventors have found that the above problems can be solved, and have completed the present invention. More specifically, the present invention provides the following (1) to (8).

(1) A method for producing a mixture of fruits and vegetables,
The fruit and vegetable mixture contains 2 or more fruits and vegetables and one porous material,
The fruits and vegetables are leafy vegetables or root vegetables, and have roots,
2 or more fruits and vegetables contain two or more varieties of different fruits and vegetables,
Two or more roots of fruits and vegetables are encapsulated in one porous material, so that two or more strains of fruits and vegetables are fixed together.
A manufacturing method is the following process (i)-process (iii):
(I) sowing seeds of two or more kinds of fruits and vegetables on the same cultivation support made of a porous material;
(Ii) raising seedlings after germinating two or more seeds of fruits and vegetables; and
(Iii) Growing two or more kinds of fruit and vegetable seedlings until reaching a predetermined size predetermined for each fruit and vegetable.
(2) For each variety in two or more varieties of different fruits and vegetables, the period from germination until the size of the seedling reaches a predetermined size, and the size of the fruits and vegetables to a predetermined size The method for producing a mixed fruit and vegetable product according to (1), wherein the time for sowing is adjusted for each variety depending on the period until reaching.
(3) In the period from the start of the step (i) to the end of the step (ii), the composition of the hydroponic liquid that wets the cultivation support is changed. Production method.
(4) Two or more varieties of different fruits and vegetables are cultivated using seeds that are more germinated and grown in a bright environment, and seeds that are more germinated and grown in a dark environment. Including fruits and vegetables,
The method for producing a fruit and vegetable mixture according to any one of (1) to (3), wherein after germinating the latter seed in a dark environment, the former seed is germinated in a bright environment.
(5) For two or more varieties of different fruits and vegetables, seed sowing is performed in multiple periods,
The fruits and vegetables mixture according to any one of (1) to (4), wherein the temperature conditions for germinating the seeds are adjusted to different temperature conditions in each subsequent period of the plurality of times when sowing is performed Manufacturing method.
(6) Cultivation support in step (i) according to the number of strains fixed to one cultivation support predetermined for each variety and the germination rate of each variety in the fruits and vegetables mixture in the fruits and vegetables mixture The method for producing a fruit and vegetable mixture according to any one of (1) to (5), wherein the number of seeds sown on the body is adjusted for each variety.
(7) Based on the combination of varieties in the fruit and vegetable mixture, at least one selected from the group consisting of shape, size, average pore diameter, porosity, and material is adjusted for the cultivation support, (1) to (6) The manufacturing method of the fruits and vegetables mixture as described in any one of.
(8) The following step (I) and step (II):
(I) producing a fruit and vegetable mixture by the production method according to any one of (1) to (7); and
(II) packaging one or more kinds of fruits and vegetables in a packaging container;
A method for manufacturing a packaged product of a mixed fruit and vegetable product.

  According to the present invention, two or more varieties and roots of two or more strains of fruits and vegetables are integrated and integrated in one porous material, whereby a fruit and vegetable mixture can be efficiently manufactured, and a plant factory It is possible to provide a method for producing a fruit and vegetable mixture that can be applied to an efficient production method such as the above, and a method for producing a packaged product that includes a fruit and vegetable mixture including the production method.

It is a figure which shows the photograph of the external appearance of the fruit and vegetable mixture obtained in Example 1. FIG.

≪A mixture of fruits and vegetables≫
The fruit and vegetable mixture includes two or more fruits and vegetables and a porous material. Here, the fruits and vegetables are leaf vegetables or root vegetables.
Further, two or more strains of fruits and vegetables include two or more varieties of different fruits and vegetables, and each has a root.
Furthermore, in the fruit and vegetable mixture, two or more roots of fruits and vegetables are encapsulated in one porous material, so that two or more strains of fruits and vegetables are fixed together.

  Here, the “variety” is a subclass of plant taxonomics (subspecies), and a variety (forma) which is a subordinate classification of varieties (varieties), and has a different genetic composition, It means a group of plants that can be clearly distinguished from other varieties in a specific trait.

Moreover, the fact that the roots of fruits and vegetables are encapsulated by one porous material means that one porous material is arranged around the roots of two or more strains of fruits and vegetables.
In addition, in the manufacturing method mentioned later, fruits and vegetables mixture is manufactured by cultivating two or more strains of fruits and vegetables in the same cultivation support body which consists of one porous material. For this reason, in the mixed fruits and vegetables, a plurality of fruits and vegetables are integrated in a state where the roots are closely intertwined with the porous material inside the cultivation support that is a porous material.

In addition, when producing a fruit and vegetable mixture by cultivating two or more different kinds of fruits and vegetables on one porous material, depending on the cultivation conditions and the size of the fruits and vegetables, there are excessive roots outside the porous material. May expand. In this case, in order to improve the appearance of the fruit and vegetable mixture, it is preferable to cut off the extended roots outside the porous material.
When the roots are cut off, a cut surface is generated, but the base remains, and the cut surface is formed at a position away from the portion for edible use of fruits and vegetables. Therefore, cutting off the roots has little adverse effect on maintaining the freshness of the fruits and vegetables.
Further, cutting the roots reduces the weight and volume of the fruits and vegetables mixture, which is advantageous in that the number of fruits and vegetables mixed on the truck can be increased when the fruits and vegetables mixture is distributed.
Furthermore, as will be described later, there is a case where the fruit and vegetable mixture is packaged in the packaging container, but by cutting the roots and reducing the volume of the fruit and vegetable mixture, the number of the fruit and vegetable mixture that can be packaged in one packaging container can be increased. There is a case.

Moreover, when a vegetable and vegetable mixture contains a root vegetable, the root vegetable and other fruits and vegetables are normally integrated by the tip of the edible part of a root vegetable being wrapped in the porous material. In this case, the combination of fruits and vegetables may be a combination of root vegetables, or a combination of root vegetables and leaf vegetables.
For example, when a fruit and vegetable mixture comprising a radish, a turnip, and a blocky porous material is used, the radish and the turnip are fixed by the porous material at the tip of each edible portion, The fruits and vegetables mixture is configured in a state where the edible portion of the radish and turnip protrudes from the surface of the quality material.
Here, for radishes, turnips, etc., the enlarged roots that are mainly used for food are referred to as “edible parts” for convenience. For radish, turnip, and the like, the end of the edible portion opposite to the leaf side is referred to as the “tip of the edible portion”.

  As described above, the fruits and vegetables mixture includes two or more varieties of different fruits and vegetables. For this reason, the above-mentioned fruits and vegetables mixture is easy to cook and can be adjusted in nutritional value, as in the case of conventional fruits and vegetables mixture as described in Patent Document 1, for example, and visually added value. Has advantages such as height.

  Moreover, as above-mentioned, the fruits and vegetables mixture is comprised by integrating 2 or more stocks of fruits and vegetables provided with a root. For this reason, in such a fruit-and-fruit mixture, the subject of the deterioration which progresses from the cut surface in the fruit-and-fruit mixture which mixed the conventional cut fruit and fruits is solved, and long-term freshness maintenance of the fruit-and-fruit mixture is possible. Moreover, even when a plurality of types of vegetables are cultivated individually, it is not time-consuming to adjust the weight and pack the product.

When cooking is performed using the above-described mixed fruits and vegetables, the fruits and vegetables are used for cooking after separating the porous material from the mixed fruits and vegetables.
At this time, since a plurality of types of fruits and vegetables can be separated from the porous material at once, cooking is easy. The method for separating the fruits and the porous material is not particularly limited. Typically, fruits and vegetables are separated from the porous material by a method of cutting and removing the porous material using a knife, a cooking bowl, or the like, or peeling the porous material by hand.
In addition, when the fruits and vegetables mixture contains a root vegetable, the root vegetable may be used for cooking after removing the leaves after being separated from the porous material.

In the fruits and vegetables mixture, the use of the fruits and vegetables separated from the porous material is not particularly limited. The fruits and vegetables separated from the porous material may be used for cooking as they are, or may be used for cooking by chopping them into a desired size. The fruits and vegetables separated from the porous material are typically suitably used for salads, stir-fried foods, fresh spring rolls, soups, boiled foods, hot pot dishes, and toppings in baked products such as meat and fish.
Moreover, it is also preferable that fruit and vegetables are ground with a juicer or a mixer with a fruit as needed, and are made into vegetable juice.

  Hereinafter, the fruits and vegetables and the porous material will be described.

<Fruits and vegetables>
As described above, leaf vegetables or root vegetables are used as fruits and vegetables. The types of fruits and vegetables are leafy vegetables or root vegetables and are not particularly limited as long as they can be integrated using a porous material, but it is more preferable to use leafy vegetables. `` Leaf vegetables '' refers to vegetables that are mainly edible leaves and stems, such as lettuce, mizuna, spinach, spring chrysanthemum, komatsuna, chingensai, cabbage, Chinese cabbage, shiso, mustard greens, kale, Swiss chard, Examples include, but are not limited to, barley young leaves, celery, arugula, basil and watercress.
It is as having mentioned above that a fruit-and-fruit mixture contains the fruit and vegetables from which 2 or more types of different varieties differ, and this.

The number of varieties of fruits and vegetables contained in the fruits and vegetables mixture is not particularly limited as long as the object of the present invention is not impaired. The number of varieties of fruits and vegetables contained in the mixed fruits and vegetables is, for example, preferably 2 to 10 varieties, more preferably 2 to 5 varieties, and particularly preferably 2 or 3 varieties.
When the number of varieties of fruits and vegetables contained in the fruits and vegetables mixture is within the above range, it is easy to produce the fruits and vegetables mixture, and it is easy to take advantage of using different fruits and vegetables of two or more varieties.

The number of fruit and vegetable strains contained in one fruit and vegetable mixture can be grown to a desired size when a plurality of fruit and vegetable strains are cultivated simultaneously on a cultivation support made of a porous material. There is no particular limitation as long as the strain of fruits and vegetables can be fixed integrally with one cultivation support. The number of the fruits and vegetables contained in one fruit and vegetable mixture is appropriately selected according to the size of each fruit and vegetable in the fruit and vegetable mixture and the shape and size of the porous material.
Typically, the number of fruits and vegetables fixed by one cultivation support contained in one fruit and vegetable mixture is preferably 2 to 50, more preferably 2 to 30 and particularly preferably 3 to 15. .

Two or more strains of fruits and vegetables in the fruits and vegetables mixture preferably include two or more items of different fruits and vegetables.
Moreover, it is more preferable that two or more strains of fruits and vegetables in the fruits and vegetables mixture include two or more kinds of fruits and vegetables of different families.
In addition, the difference of the kind about fruits and vegetables is not necessarily determined within the same item or within the same family. When the fruits and vegetables are different, the fruits and vegetables are always different.

  Fruits and vegetables with different items and families usually have different shapes and hues such as leaves, stems and roots. For this reason, when a fruit and vegetable mixture product is manufactured using a plurality of fruits and vegetables having different items and families, a fruit and vegetable mixture product having a good appearance and high commercial value can be manufactured from the same viewpoint as group planting in ikebana and gardening.

  In addition, fruits and vegetables with different items and families often have different nutrient compositions due to different items and families. For this reason, in the fruits and vegetables mixture containing a plurality of fruits and vegetables with different items and families, it is easy to balance the nutrients by appropriately selecting the types of fruits and vegetables.

  Furthermore, fruits and vegetables with different items and departments differ in texture, taste, fragrance, and the like, such as texture and texture. For this reason, when a mixture of fruits and vegetables containing multiple fruits and vegetables with different items and departments is used as a cooking ingredient, a dish that exhibits a complex (non-monotonous) texture, taste, fragrance, etc. that is easily liked by many people Can be provided.

Here, “items” for fruits and vegetables are names of vegetable types recognized in the market. Typical items include, for example, turnip, burdock, radish, carrot, komatsuna, chingensai, burdock, honeybee, spring chrysanthemum, mizuna, celery, cauliflower, broccoli, leek, items listed in the Ministry of Agriculture, Forestry and Fisheries Statistics of Agriculture, Forestry and Fisheries. Examples include Chinese cabbage, cabbage, spinach, leeks, and lettuce (salad vegetables).
In addition, if the item is a medium concept between the above-mentioned “variety” and “family” described later, and the name of the vegetable type recognized in the market, the item described in the Agriculture, Forestry and Fisheries Statistics It is not limited.
Examples of item names that are not listed in the Agriculture, Forestry and Fisheries Statistics but are recognized in the market include Swiss chard, watercress, kale, arugula, and young barley leaves.

  The “family” for fruits and vegetables is a department in plant taxonomy. Typically, the fruits and vegetables that are leafy vegetables or root vegetables used in the fruit and vegetable mixture are selected from the Brassicaceae, Aceraceae, Amaranthaceae, Asteraceae, Leguminosae, Lamiaceae, Alliumaceae, Gramineae and Lindenaceae families. The

Specific examples of cruciferous fruits and vegetables include cabbage, Chinese cabbage, Japanese mustard spinach, mizuna, mustard greens, kale, watercress, chingensai, broccoli, cauliflower, silkworm radish, arugula, radish, turnip, and horseradish.
Specific examples of the fruits and vegetables of the celery family include celery (white celery), honey bee, coriander (palchi), parsley, Italian parsley, seri, chervil, fennel, dill and carrot.
Specific examples of the fruits of the Amaranthaceae include spinach, Swiss chard, okahijiki, amaranth and table beet.
Specific examples of the Asteraceae fruits and vegetables include lettuce, spring chrysanthemum, endive, chicory, mugwort, buffalo, camellia, estragon, burdock, and kikumo.
Specific examples of the leguminous fruits and vegetables include black beans (bean palm), soybeans, green beans, lentils, chickpeas, and the like. However, in the fruits and vegetables mixture, for the legume fruits and vegetables, sprouts that are shoots are used as fruits and vegetables, not seeds.
Specific examples of Lamiaceae fruits and vegetables include perilla, egoma, basil, mint, oregano, lavender, rosemary, lemon balm, sage, marjoram, and thyme.
Specific examples of the green onion fruits and vegetables include leek, chives, leek, and nobil.
Specific examples of the gramineous fruits and vegetables include barley (young barley leaves), wheat (young wheat leaves), and corn.
Specific examples of lindenaceae fruits and vegetables include Morohaya.

When the fruit and vegetable mixture includes two or more varieties of different fruits and vegetables, specific examples of preferred combinations of the items include white celery, watercress, arugula, kale, basil, Swiss chard, Japanese mustard spinach, spinach, and barley. Two or more combinations selected from the above may be mentioned.
Specific examples of preferable combinations include the following combinations 1) to 14).
1) White celery / watercress 2) White celery / arugula 3) White celery / kale 4) White celery / basil 5) White celery / watercress / lucula 6) White celery / watercress / kale 7) White celery / watercress / basil 8) White celery / arugula / kale 9) White celery / arugula / basil 10) White celery / kale / basil 11) Swiss chard / komatsuna 12) Swiss chard / spinach 13) Swiss chard / komatsuna / spinach 14) Kale / barley

When the fruit and vegetable mixture contains two or more different kinds of fruits and vegetables, the fruits and vegetables are a combination of the Brassicaceae and other fruits other than the Brassicaceae, or the fruits and fruits of the Aceraceae and other subjects other than the Aceraceae The combination with the fruits and vegetables is preferred.
Specific examples of preferred combinations include the following combinations a) to k).
a) Brassicaceae / Apiaceae b) Brassicaceae / Amaranthaceae c) Brassicaceae / Lamiaceae d) Brassicaceae / Apiaceae e) Apiaceae / Apiaceae f) Apiaceae / Lamiaceae g) Brassicaceae / Apiaceae / Amaranthaceae h) Brassicaceae / Apiaceae / Lamiaceae i) Brassicaceae / Amaranthaceae / Lamiaceae j) Apiaceae / Amaranthaceae / Lamiaceae k) Brassicaceae / Gramineae

  In addition, since it is possible to provide a fruit and vegetable mixture having a good appearance, it is preferable that two or more different kinds of fruits and vegetables contain at least two kinds of fruits and vegetables that have different hues at least in part.

Here, the hue is a hue selected from red, blue, yellow, purple, green, orange, brown, black, white, and gray.
Note that red, blue, yellow, purple, green, orange, brown, black, white, and gray are not limited to the definition of color classification. For example, bluish red is red and yellowish white is white.

  In addition, regarding fruits and vegetables, fruits and vegetables having a specific hue in part are green as a whole, but have white stems (for example, white celery) or purple fruits and vegetables (for example, purple Mizuna). Fruits and vegetables with stems that are red, yellow, or white (for example, Swiss chard), fruits and vegetables that are generally green but have red veins (for example kale), and fruits and vegetables that are generally green but have orange roots (for example, carrots) ) And black fruits and vegetables (black radish).

For example, when the fruits and vegetables contain leafy vegetables with white stems and green leaves and leafy vegetables with red stems and green leaves, two or more varieties of different fruits and vegetables are different from each other at least in part. This corresponds to the case where at least two varieties of fruits and vegetables showing hue are included.
To give specific examples by listing item names, the case where fruits and vegetables include Swiss chard (red) and white celery (white) corresponds to the above case.

It is also preferred that two or more varieties of different fruits and vegetables contain herbs. In the mixed fruits and vegetables, when the fruits and vegetables contain herbs, it becomes an accent in terms of fragrance and taste, and the product value of the mixed fruits and vegetables can be increased.
For example, a fruit and vegetable mixture containing herbs such as rosemary, mint, sage, marjoram is effective in reducing the smell of meat and fish in soups, boiled foods, hot pot dishes, and baked products such as meat and fish.

The herbs are not particularly limited as long as they are fruits and vegetables generally recognized as herbs by those skilled in the agricultural field.
Specific examples of herbs include watercress, arugula, chicory, estragon, shiso, egoma, basil, mint, oregano, lavender, rosemary, lemon balm, marjoram, thyme, coriander (pachy), parsley, dill and italian parsley. It is done.

In the mixed fruits and vegetables, when the fruits and vegetables contain one or more varieties of leaf vegetables, the plant height of the longest plant among the one or more leaf vegetable strains is preferably 5 cm or more, more preferably 10 cm or more, and more than 15 cm. Is particularly preferred.
In this case, since leaf vegetables have grown to some extent, it is possible to provide a mixture of fruits and vegetables that exhibits a unique aroma and taste depending on the variety of leaf vegetables, and to provide a mixture of fruits and vegetables that is sufficiently eaten. it can.

In the mixed fruits and vegetables, when the fruits and vegetables contain one or more varieties of leaf vegetables, the plant height of the longest plant among the one or more leaf vegetable strains is preferably 35 cm or less, and more preferably 30 cm or less.
In this case, since the amount of the edible part of the fruits and vegetables in the fruits and vegetables mixture is not excessive and is an appropriate amount, cooking is easy when cooking using the fruits and vegetables mixture.
In addition, since the size of the fruits and vegetables mixture is not too large, packing the fruits and vegetables mixture into boxes, etc., display of the fruits and vegetables mixture at retail stores, and refrigerators for fruits and vegetables mixture at restaurants or homes Is easy to store. Moreover, the damage etc. of the fruit-and-fruits part mixture can also be suppressed.

When the fruit and vegetable mixture contains leaf vegetables as fruits and vegetables, it is preferable that the plant heights of all the leaf vegetable strains are within a range of ± 50% or less with respect to the average plant height of all the leaf vegetable strains, More preferably, it is within the range of 30%, and particularly preferably within the range of ± 20%.
This is because the vegetable vegetable height of the leafy vegetables can be provided to provide a good-looking mixture of fruits and vegetables.

  When a plurality of types of fruits and vegetables are prepared in the same size and then rooted together with a porous material to produce a mixture of fruits and vegetables, it may take time to sort the fruits and vegetables by size. On the other hand, when producing a mixture of fruits and vegetables by cultivating two or more different fruits and vegetables on the same porous material, without such troubles as sorting by size of fruits and vegetables, By adjusting the cultivation conditions, there is an advantage that it is easy to reduce the variation in plant height of all of the plurality of strains of leafy vegetables.

  On the other hand, it may be preferable to cause a variation in the size of fruits and vegetables. In general, for fruits and vegetables, the size that is most preferable in terms of taste, appearance, and usability is different for each item and variety. In consideration of this point, it is also preferable that the size of each variety constituting the fruits and vegetables is individually set to a different size in the fruits and vegetables mixture product.

In addition, when the fruit and vegetable mixture contains two or more kinds of leaf vegetables as fruits and vegetables, and the leaf vegetables contain herbs, the plant height of the longest plant among the herb plants is It is preferably shorter than that of the longest plant.
More specifically, among the leaf vegetable strains other than herbs, the plant with the longest plant height is 25 cm or more and 35 cm or less, and the plant length with the longest plant height among herbs is 5 cm or more and 20 cm or less. Is more preferable.
In general, herbs often have a strong aroma, bitterness, astringency, hotness, and the like. In this regard, by setting the herb height shorter than that of leaf vegetables other than herbs, the aroma, bitterness, astringency, spiciness, etc. derived from the herb can be moderated in dishes using mixed fruits and vegetables. Can be suppressed.

  In addition, since herbs have a relatively weak fragrance and bitterness, astringency, spiciness, etc. are not so strong, when using watercress or arugula as herbs, the plant height of herbs should be equivalent to leaf vegetables other than herbs It is allowed to set.

  When the fruits and vegetables mixture contains herbs as fruits and vegetables, the proportion of the weight of the herbs in the weight of the fruits and vegetables separated from the porous material varies depending on the type of the herb, but is preferably 50% by mass or less, 30 The mass% is more preferable, and 20 mass% or less is particularly preferable.

<Porous material>
The material of the porous material used as the cultivation support may be an organic material such as resin, or may be an inorganic material such as glass, ceramic (ceramic), or mineral (for example, rock wool). A soft material that can be elastically deformed by an external force is preferable from the viewpoint of hardly damaging the fruits and vegetables during the distribution of the fruits and vegetables mixture. Such a soft porous material is typically a resin foam.

  As the porous material, a sponge-like porous material, a felt-like porous material made of a fiber material, a woven fabric, a laminate of woven fabric, a nonwoven fabric, a laminate of nonwoven fabric, and the like can be used without particular limitation. Among these porous materials, a sponge-like porous material is preferable because it is easy to adjust the porosity and the pore diameter, and the generation of dust due to falling off of fibers is difficult to occur.

  Examples of the resin constituting the sponge-like porous material include polyethylene resin, polypropylene resin, polystyrene resin, urethane resin, and phenol resin. Urethane foam is preferable as the porous material made of resin because of its high elasticity.

The shape of the porous material is not particularly limited, and various shapes such as a cube, a rectangular parallelepiped, a cylinder, a triangular prism, a pentagon, a regular tetrahedron, a sphere, an ellipsoid, and a hemisphere can be adopted. The shape of the porous material is preferably a cube or a rectangular parallelepiped because it is easy to obtain and manufacture the porous material and is stable when placed on a work table or the like.
In addition, as described above, when the roots of a plurality of fruit and vegetable stocks are gathered and the outer periphery of the root is wrapped with a porous material, a cylindrical or sheet-like porous material is preferable.

When the porous material is a cube or a rectangular parallelepiped, the length of one side of the porous material is preferably 0.5 cm to 10 cm, more preferably 1 cm to 5 cm, and particularly preferably 2 cm to 5 cm.
In order to prevent the seeds from dropping from the cultivation support made of the porous material, it is also preferable to provide one or more recesses on the surface of the cultivation support made of the porous material on which the seeds of fruits and vegetables are seeded.

In the fruit and vegetable mixture, the porous material may be in a dry state, in a wet state, or in a wet state. When the porous material is wet, the liquid contained in the porous material may be water, but is preferably an aqueous solution containing nutrients for plants. The aqueous solution containing a nutritional part for plants is preferably a nutrient solution that can be used for cultivation of fruits and vegetables fixed by a porous body.
When the porous material is moistened with water, preferably a nutrient solution, the fruits and vegetables can absorb water and nutrients from the roots, so that the freshness of the fruits and vegetables mixture can be easily maintained for a long period of time.

≪Method for producing fruit and vegetable mixture≫
The method for producing a mixed product of fruits and vegetables includes the following steps (i) to (iii):
(I) sowing seeds of two or more kinds of fruits and vegetables on the same cultivation support made of a porous material;
(Ii) raising seedlings after germinating two or more seeds of fruits and vegetables; and
(Iii) Growing two or more kinds of fruit and vegetable seedlings until reaching a predetermined size predetermined for each fruit and vegetable.
Hereinafter, the seeding of two or more kinds of fruits and vegetables is also referred to as step (i). Germination and seedling are also referred to as step (ii). The growth of two or more seedlings of fruits and vegetables until reaching a predetermined size is also referred to as step (iii).

In the above method for producing a mixed product of fruits and vegetables, after raising seedlings in step (ii), a cultivation support comprising two or more kinds of vegetable seedlings is planted in the cultivation main field, and then the fruits and vegetables in step (iii) are prepared. It is preferable to grow.
It is also possible to grow the fruits and vegetables in the step (iii) without planting the cultivation support with the seedlings of the fruits and vegetables into the cultivation main field.

  As a method for cultivating fruits and vegetables, it is preferable to use hydroponic cultivation in which plants are cultivated using a nutrient solution containing minerals and other ions without using soil. Hydroponics does not require farmland, and if there is equipment, it is in a state where growth conditions such as nutrition, light, water, temperature, carbon dioxide, etc. are completely managed under appropriate conditions regardless of location or natural environment. It is to cultivate the plant, thereby speeding up the growth of the plant, increasing the harvesting efficiency, easily adjusting the harvest time, and suppressing the number of bacteria attached to the plant. Compared to cultivation, there is an advantage that vegetables and the like can be kept long in a fresh state.

  In the case of producing a mixture of fruits and vegetables by cultivating two or more fruits and vegetables including two or more different fruits and vegetables on one cultivation support made of a porous material, Each time, one or more seeds depending on the desired number of strains are sown on the porous material. The number of seeds to be sown in one porous material for each variety is that at least one seed germinates in consideration of the desired number of each variety in the mixed fruits and vegetables, the germination rate of the seeds of each variety, etc. As appropriate. In addition, as with the number of seeds, germination conditions, seedling growth conditions, conditions for growing seedlings into products of mixed fruits and vegetables, and the like often differ depending on the variety of fruits and vegetables. For this reason, in the manufacturing method of said fruit and vegetable mixture goods, it is preferable that various condition adjustments according to the kind of fruit and vegetables are performed.

  Hereinafter, preferable condition adjustment in the method for producing a mixed fruit and vegetable product by cultivation of a plurality of types of fruits and vegetables on the same support will be described.

<Adjustment of sowing time>
When cultivating multiple varieties of fruits and vegetables on the same cultivation support, in general, the period (number of days) from germination until the seedling size reaches a predetermined size, and the size of the fruits and vegetables The period (number of days) required to reach a predetermined size is often different for each product type.
For this reason, from the sowing of the seeds of the fruits and vegetables in the step (i), in the step (ii), the period until the size of the seedlings of two or more kinds of fruits and vegetables reaches a predetermined size predetermined for each of the fruits and vegetables is For each variety, a period (number of days) from germination until the seedling size reaches a predetermined size (days) and a period until the size of the fruits and vegetables reaches a predetermined size (days) It is preferable to adjust according to the above.
In this regard, after all the seeds of a plurality of predetermined varieties have germinated, the buds, seedlings, or fruits and vegetables are handled by being integrated by the cultivation support.
For this reason, after all the seeds of a plurality of predetermined varieties have germinated, the period (number of days) from germination until the seedling size reaches a predetermined size and the size of the fruits and vegetables are predetermined. Some adjustments about the period (number of days) to reach a predetermined size cannot be made on different days for each variety. From the above circumstances, the above adjustment is performed by setting the sowing time (date) for each type.
From the germination, the longer the period (days) until the seedling size reaches a predetermined size and the longer the period (days) until the fruits and vegetables reach a predetermined size, Seeding takes place early.

  For each variety, in particular, by optimizing the period (number of days) from germination until the seedling size reaches a predetermined size, germination and seedling growth proceed well, and the germination rate Is increased.

In the different varieties in the fruit and vegetable mixture, the period (number of days) from germination until the seedling size reaches a predetermined size, and the size of the fruit and vegetable reaches a predetermined size. The period (number of days) may be the same or nearly the same.
In this case, as a result of adjusting the timing of sowing, seeds of at least two different varieties may be sown on the same day.

From the viewpoint of the productivity of the mixed fruits and vegetables, the difference between the earliest time point and the latest time point is preferably within 14 days, more preferably within 10 days, and more preferably 8 days. Is particularly preferred.
The period from sowing to harvesting of the fruit and vegetable mixture is not particularly limited, but it is typically preferably 5 days or more and 50 days or less, more preferably 15 days or more and 45 days or less.

<Adjustment of hydroponics composition>
In the period from the start of step (i) to the end of step (ii), it is also preferable to change the composition of the hydroponic liquid that wets the cultivation support. This is because the optimum composition of the hydroponic solution at the time of germination or seedling growth may differ depending on the variety.
For this reason, it is preferable that the change of the composition of the hydroponics is performed at the time of each sowing after the second (second variety).

The method for changing the composition of the hydroponic liquid is not particularly limited. The change in the composition of the hydroponic solution may be continuous or discontinuous.
For example, when increasing the concentration of nutrients contained in the hydroponic liquid, the composition may be changed by adding the nutrients to the hydroponic liquid. The composition may be changed by substituting the composition with a hydroponic solution.
In addition, when reducing the concentration of the nutrient component contained in the hydroponic liquid, the composition may be changed by diluting the hydroponic liquid with water, and the hydroponic liquid may be gradually or once at a time. The composition may be changed by substituting the cultivating liquid. When diluting a hydroponic liquid with water, in order to reduce only the density | concentration of a specific nutrient, you may add nutrients other than a specific nutrient to a hydroponic liquid, diluting with water.
As a method of increasing or decreasing the concentration of nutrients contained in the hydroponic liquid, the hydroponic liquid can be added to a predetermined amount at a time from the point that precise control of the addition of nutrients and dilution of the hydroponic liquid is unnecessary. A method of substituting the hydroponic liquid having the composition is preferable.
The method for replacing the hydroponic liquid is not particularly limited. The method of replacing the hydroponic liquid may be, for example, a method of replacing the hydroponic liquid in the same container, and after preparing other containers filled with hydroponic liquids having different compositions, A method of moving the support to the other container may be used.

<Adjusting the brightness during germination>
Depending on the combination of the varieties of fruits and vegetables, there may be a combination of a bright seed with better germination and growth in a bright environment and an anaerobic seed with better germination and growth in a dark environment. . In this case, in order to allow both seeds to germinate well, it is preferable to provide a period during which the seeds are placed in a bright environment and a period during which the seeds are placed in a dark environment.
Specifically, after anaerobic seeds with better germination and growth in the dark environment were germinated in the dark environment, the light-sensitive seeds with better germination and growth in the dark environment were used in the bright environment. It is preferable to germinate under.

  Among the photoluminescent seeds that are likely to germinate in a bright environment and the anaerobic seeds that are likely to germinate in a dark environment, examples of the photophilic items include shiso, celery (white celery), carrot, Examples include spring chrysanthemums, honey bees, lettuce, kale, watercress, arugula and burdock. Examples of the anaerobic item include radish, leek, leek, Swiss chard, and spinach.

In addition, under the same germination conditions except for the brightness, seeds of the same variety are germinated in the light environment and the dark environment, and the germination rate is confirmed by confirming the germination rate. It can be confirmed whether it is present or not.
The bright environments, e.g., LED light source (light ^{quantum: 20~200μmol · m -2 · s -1} , more ^{preferably, 50~180μmol · m -2 · s -1} , more preferably 85~155μmol · ^{m -2 -The} environment of s ^<-1> ) is mentioned. The dark environment is not particularly limited as long as it is sufficiently shielded from light.
If the germination rate in a bright environment is higher than the germination rate in a dark environment, it is a photophilic seed. If the germination rate in the dark environment is higher than the germination rate in the bright environment, it is an anaerobic seed. The light source used is not particularly limited, such as an LED light source (white, red, blue, etc.) or a fluorescent lamp.

<Adjustment of temperature conditions at germination>
When two or more kinds of different fruits and vegetables are seeded in a plurality of periods, the temperature conditions for germinating the seeds differ in each period after the plurality of periods of seeding. It is preferable to adjust to conditions.
By making such adjustments, the germination rate for each of the different varieties can be increased. Typically, the temperature conditions are adjusted to the optimum temperature for germination of the seed sowed in each subsequent period of the multiple times at which sowing occurs.
In addition, about each item of the above-mentioned typical fruit and vegetables, the optimal temperature conditions at the time of germination are known by various literature.

The temperature condition may be controlled to be constant throughout the day or may be controlled to vary. When the temperature is controlled by changing the temperature of the day, for example, a cycle of 5 ° C. 12 hours / 10 ° C. 3 hours / 15 ° C. 6 hours / 10 ° C. 3 hours is repeated as in the case of outdoor temperature fluctuations. The environmental temperature may be controlled.
Control of temperature may be control about air temperature, and may be control of temperature of nutrient solution.

<Adjustment of seeding number>
Depending on the number of strains fixed to one cultivation support predetermined for each variety in the fruits and vegetables mixture and the germination rate of each variety in the fruits and vegetables mixture, seeding on the cultivation support in step (i) Preferably, the number of seeds to be adjusted is adjusted for each variety.
For example, when the seeding number of seeds with a low germination rate is too small, it may be difficult to efficiently prepare a cultivation support comprising a desired number of seedlings for each kind. In this case, it is preferable to make an adjustment to increase the number of sowing for seeds of varieties with low germination rates.
Moreover, a germination rate may fall because there are too many seeding numbers with respect to the size of a cultivation support body. In this case, it is preferable to adjust so as to reduce the number of seeding so that the germination rate is increased.

<Adjustment of cultivation support>
Depending on the varieties of fruits and vegetables, the shape, size, average pore diameter, porosity, and material related to the cultivation support may affect its growth. For this reason, it is preferable that at least one selected from the group consisting of shape, size, average pore diameter, porosity, and material is adjusted for the cultivation support based on the combination of varieties in the fruit and vegetable mixture.

When the concave portion is formed on the surface where the seed is sown, the opening diameter of the concave portion is larger than the average diameter of the seed (eg, 3 to 20 times) so that several seeds can be sown in the concave portion. Good. When one seed is sown in one recess, the diameter of the recess is preferably slightly larger than the average diameter of the seed (for example, 1.5 to 2 times).
The depth, size (opening size), and shape of the recess are not particularly limited, and are set as appropriate according to the type.

  When the fruit and vegetable mixture contains varieties that generate thick roots, it is preferable to select a porous material having a larger average pore diameter as the porous material constituting the cultivation support. In this case, the average pore diameter of the porous material is not particularly limited, and is appropriately determined in consideration of the thickness of the roots generated by the varieties contained in the fruit and vegetable mixture.

  When the fruits and vegetables mixture contains varieties that generate a large amount of roots, it is preferable to select a porous material having a high porosity as the porous material constituting the cultivation support. In this case, the porosity of the porous material is not particularly limited, and is appropriately determined in consideration of the amount of roots generated by the variety included in the fruit and vegetable mixture.

Depending on the combination of varieties in the fruit and vegetable mixture, root elongation in some varieties may interfere with root elongation in other varieties. Moreover, when there are many sowing | sown numbers to a cultivation support body, a germination rate may fall.
In such a case, it is preferable to use a large cultivation support so that the roots can be sufficiently extended for each of the varieties of strains contained in the fruit and vegetable mixture.
In this case, examples of the shape of the larger cultivation support include a cube or a rectangular parallelepiped whose one piece has a length of 5 cm to 10 cm.

<Adjustment of combination of varieties>
From the viewpoint of the productivity of the mixed fruits and vegetables, in the step (ii), the size of the seedlings of two or more kinds of fruits and vegetables reaches a predetermined size predetermined for each fruits and vegetables, and is previously The fruits and vegetables included in the fruits and vegetables mixture so that the period until the seedlings grow to the set harvest size (hereinafter also referred to as “growth period”) is aligned among multiple varieties included in the fruits and vegetables mixture. Preferably, a combination of varieties is selected (adjusted).
Here, the term “the growth period is uniform among varieties” means that the difference in the growth period between the varieties requiring the longest growth period and the varieties requiring the shortest growth period is within 7 days. . The difference in the above-mentioned growth period is preferably within 4 days, more preferably within 3 days.

≪Method for manufacturing packaged product of fruits and vegetables mixed product≫
When distributing a fruit and vegetable mixture as a product, the fruit and vegetable mixture may not be packaged, and may be packaged.
From the viewpoint of easily preventing drying of the fruits and vegetables mixture and generation of scratches in the fruits and vegetables mixture, the fruits and vegetables mixture is preferably packaged in a packaging container.
That is, it is preferable that one or more kinds of fruit and vegetable mixture products are distributed as a packaged product packaged in a packaging container.

The method for producing a packaged product of fruits and vegetables is usually the following step (I) and step (II):
(I) producing a fruit and vegetable mixture by the aforementioned production method; and
(II) packaging one or more kinds of fruits and vegetables in a packaging container;
including.

  In the packaged product, the number of fruits and vegetables mixed products packaged in one packaging container is not particularly limited. The number of fruits and vegetables mixed products packaged in one packaging container is typically preferably 1 or more and 10 or less, more preferably 1 or more and 5 or less, and particularly preferably 1 or more and 3 or less.

The packaging form is not particularly limited for the packaged product containing the fruit and vegetable mixture. Typically, it is preferred to enclose one or more fruit and vegetable mixtures in a packaging container such as a box or bag.
When two or more fruits and vegetables are packaged in one packaging container, the combination of varieties for two or more strains in each of the two or more fruits and vegetables is the same or different. May be. Here, in the two fruit and vegetable mixture products, when the combination of varieties for two or more stocks is the same, the kind of the two fruit and vegetable products is the same, When the combinations are different from each other, the types of the two fruit and vegetable mixture products are different.

Specifically, when two or more fruit and vegetable mixtures consisting of white celery, watercress and arugula are packaged in one packaging container, two or more fruits and vegetables in each of the two or more fruit and vegetable mixture products This corresponds to the case where the combination of varieties is the same.
On the other hand, when packaging one or more fruit and vegetable mixture consisting of white celery, watercress and arugula and one or more fruit and vegetable mixture consisting of Swiss chard and komatsuna in one packaging container, two This corresponds to the case where the combination of varieties of two or more strains in each of the above-mentioned mixed fruits and vegetables is different.
The former is useful in that it can efficiently produce a large amount of food by packaging the same kind of fruits and vegetables in one packaging container.
On the other hand, for the latter, a plurality of types of fruits and vegetables mixed in different shapes and colors can be provided in one packaging container, so that a more attractive packaging product can be provided and multiple types of vegetables are cultivated individually and In comparison, it is useful in that it does not take time to adjust the weight and packaging when it is commercialized.

  The material of a packaging container is not specifically limited, Paper, a resin sheet, a resin film, etc. can be used. In addition, carbon dioxide or nitrogen may be enclosed in the packaging container for the purpose of suppressing the respiration rate of fruits and vegetables and improving the storage stability.

  In addition, when the fruit and vegetable mixture is packaged in a packaging container, it is preferable that the porous material is moistened with water, nutrient solution, or the like from the viewpoint that drying of the edible portion of the fruit and vegetable mixture can be suppressed. .

  As a method of packaging the fruit and vegetable mixture in the packaging container, a conventional method for packaging fruits and vegetables in the packaging container can be employed without any particular limitation.

  Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited to these examples.

[Example 1]
The fruit and vegetable mixture manufactured by including white celery, arugula, and watercress as fruits and vegetables, and cultivating these fruits and vegetables on one cultivation support body is demonstrated below. About each fruit and vegetables used in Example 1, the hue and division for every item are shown below.
<Item: Hue / Division>
White celery: white (stem) / leaf vegetable arugula: green / herb watercress: green / herb

I) As a cultivation support, an aggregate of 25 mm square rectangular parallelepiped-shaped soft polyurethane foam blocks that were cut and connected while being cut. Six white celery seeds were sown per block of polyurethane foam, and then irrigated with tap water. After irrigation, the seed was covered with a commercially available transparent resin film, and then seeded under germination conditions described below.

II) Six days after I), the resin film was removed, and then watercress seeds and arugula seeds were sown, three per block of polyurethane foam. Thereafter, the tap water was changed to a hydroponic solution (a nutrient solution), and the seeds were covered with a transparent resin film, and then seeds were placed under germination conditions described later.

III) The resin film was removed 12 days after I), and the germination number was confirmed as a germination test. In this germination test, 30 polyurethane foam blocks were used. Table 1 shows the number of germination, seedlings for production of fruit and vegetable mixture, and availability of use for each polyurethane foam block.
When three or more white celery germinated, two or more arugula germinated and two or more watercress germinated, it was judged that it could be used as a seedling for fruit and vegetable mixture manufacture. These results are shown in Table 1.

IV) After 14 days after I), after the polyurethane foam block aggregate in which the seedlings have settled is separated into individual blocks, it can be used as seedlings for the production of fruits and vegetables in accordance with the criteria described in III) above. A seedling judged to be present was transplanted to a hydroponic cultivation apparatus. In addition, the operation of I) -III) was performed twice, and the seedling for fruit and vegetables mixture goods manufacture was acquired. A total of 50 seedlings obtained were transplanted to a hydroponic cultivation apparatus. In the hydroponic cultivation apparatus, after inserting the block in which the seedling was fixed in the opening of the foamed panel having a hole, the seedling was placed under the growth conditions described later.
V) A mixture of fruits and vegetables consisting of white celery, arugula, and watercress integrated with polyurethane foam blocks 37 days after I) was harvested from a hydroponic cultivation apparatus. After harvesting, the roots extending outward from the polyurethane foam block were cut off. Moreover, one fruit and vegetable mixture product whose roots were cut was packaged in an OPP anti-fogging film packaging bag to obtain a packaged product containing the fruit and vegetable mixture product.

Table 2 below shows the time schedule from sowing to harvesting in Example 1. In addition, the “removal” in Table 2 below is the removal of the resin film 12 days after the seeding of white celery.
Moreover, about 37 arbitrarily selected among the harvested fruit and vegetable mixture products, the mass (including polyurethane foam), the number of white celery, the number of arugula, the number of watercress, and the most among all the strains in the fruits and vegetables mixture The plant height (measured in units of cm and 0.5 cm) of the strain having a long plant height was measured. These are described in Table 3.
Furthermore, the photograph of the external appearance of the fruit and vegetable mixture obtained in Example 1 is shown in FIG.

<Germination conditions>
Light source: LED light source (photon: 85 to 155 μmol · m ⁻² · s ⁻¹ )
Irrigation: Water dilution of fertilizer for hydroponics (SA formulation manufactured by OAT Agrio) (fertilizer concentration: 1.8 to 1.9 (ms / cm), pH: 5.7 to 6.3)
Light period / dark period: 14/10 hours Space temperature: 18-25 ° C
<Growth conditions>
Light source: LED light source (photon: 85 to 155 μmol · m ⁻² · s ⁻¹ )
Irrigation: Water dilution of fertilizer for hydroponics (SA formulation manufactured by OAT Agrio) (fertilizer concentration: 1.8 to 1.9 (ms / cm), pH: 5.7 to 6.3)
Light period / dark period: 14/10 hours Space temperature: 18-25 ° C
CO ₂ concentration: 1200 to 1800 ppm

  According to Table 2 above, according to the method of Example 1, although a certain degree of variation in plant height and weight is recognized, a large number of fruits and vegetables mixed with the maximum plant height and mass within a specific range can be produced simultaneously. I understand. In the fruit and vegetable mixture manufactured in Example 1, the scented white celery is set so that the plant height does not become too long. For this reason, when cooking using the whole fruits and vegetables isolate | separated from the fruits and vegetables mixture manufactured in Example 1, the dish which is easy to eat that the fragrance of white celery is not too strong can be provided.

[Example 2]
For each polyurethane foam block, 6 white celery seeds, 3 arugula seeds and 3 watercress seeds were simultaneously sown and then irrigated into tap water. As the polyurethane foam, 30 polyurethane foams used in Example 1 were used. After irrigation, the seeds were covered with a commercially available transparent resin film, and then seeded under the same germination conditions as in Example 1.
Six days after sowing, the tap water was changed to a hydroponic solution (a nutrient solution). 12 days after sowing, the resin film was removed and the germination number was confirmed.
Table 4 shows the number of germination and the seedlings for use in the production of fruits and vegetables and the availability of each polyurethane foam block.
In addition, when three or more white celery germinated, two or more arugula germinated, and two or more watercress germinated, it judged that it could be used as a seedling for fruit and vegetable mixture manufacture.

Example 3
A germination test was conducted in the same manner as in Example 1 except that 6 white celery seeds, 6 arugula seeds and 6 watercress seeds were sown.
Table 5 shows the number of germination and the seedlings for use in the production of fruits and vegetables and the availability of each polyurethane foam block.
In addition, when three or more white celery germinated, two or more arugula germinated, and two or more watercress germinated, it judged that it could be used as a seedling for fruit and vegetable mixture manufacture.

Example 4
A germination test was conducted in the same manner as in Example 1, except that one seed of white celery, one seed of arugula, and one seed of watercress were sown.
Table 6 shows the number of germination and the seedlings for use in production of fruits and vegetables and the availability of each polyurethane foam block.
In addition, when one or more white celery germinated, one or more arugula germinated, and one or more watercress germinated, it judged that it could be used as a seedling for fruit and vegetable mixture manufacture.

Example 5
A germination test was conducted in the same manner as in Example 1 except that the irrigation of the hydroponic solution (nutrient solution) was not performed from the tap water.
Table 7 shows the number of germination and the seedlings for use in production of fruits and vegetables and the availability of each polyurethane foam block.
In addition, when three or more white celery germinated, two or more arugula germinated, and two or more watercress germinated, it judged that it could be used as a seedling for fruit and vegetable mixture manufacture.

  When Example 1 is compared with Example 2, it can be said that the seeding time is adjusted for Example 1. According to a comparison between Example 1 and Example 2, it can be seen that in Example 1, the germination rate is increased by adjusting the sowing time.

When comparing Example 1 and Example 3, it can be said that the seeding number is adjusted for Example 1. In Example 3, although the number of acquisition of the cultivation support body which can be used as a seedling is not different from Example 1, it turns out that the germination rate is falling about each kind.
From this, it can be seen that the method of Example 1 is a more preferable method capable of obtaining a cultivation support that can be used as a sufficiently large number of seedlings with a small number of seeding.

Moreover, when Example 1 is compared with Example 4, it can be said that the seeding number is adjusted for Example 1. In Example 4, although the cultivation support body which can be used as a seedling for manufacturing a fruit-and-fruit mixture is acquirable, there are few sowing numbers.
On the other hand, in Example 1 in which the number of seeding is larger than that in Example 4 in a moderate range, the number of seedlings for producing a mixed fruit and vegetable product as compared with Example 4 is larger than that in Example 4 as the number per 30 cultivation supports. Can be used as a cultivation support.
In addition, since seedlings may not grow well after they are planted in a hydroponic cultivation apparatus, it is preferable to increase the number of sowing than in Example 4.

  When comparing Example 1 and Example 5, it can be said that the composition of hydroponic liquid is adjusted for Example 1 according to the variety. In Example 5, arugula and watercress were sprouted by irrigating tap water instead of hydroponic liquid (nourishing liquid), whereas in Example 1, hydroponic liquid (nourishing liquid) was used for arugula and watercress. Since germination was performed by irrigation, the germination rate of arugula and watercress in Example 1 is better than the germination rate in Example 5.

Example 6
A germination test was conducted according to the following method using two spinach seeds, one basil seed, and one komatsuna seed.

I) As a cultivation support, an aggregate of 25 mm square rectangular parallelepiped-shaped soft polyurethane foam blocks that were cut and connected while being cut. Sixty polyurethane foam blocks were used. For each block of polyurethane foam, two spinach seeds were sown and then irrigated with tap water. After irrigation, the seeds were covered with a commercially available transparent resin film, and then seeded under germination conditions of about 15 ° C. in a dark environment where no light irradiation was performed.

II) Four days after I), the resin film was removed and one seed of basil was sown. After covering the basil seeds with a resin film, the basil seeds were subjected to the germination conditions described below.
<Germination conditions>
Light source: LED light source (photon: 85 to 155 μmol · m ⁻² · s ⁻¹ )
Irrigation: tap water light period / dark period: 14/10 hour space temperature: 18-25 ° C

III) Seven days after I), the resin film was removed and one seed of Komatsuna was sown. After covering the seeds of Komatsuna with a resin film, the seeds of Komatsuna were placed under the following germination conditions.
<Germination conditions>
Light source: LED light source (photon: 85 to 155 μmol · m ⁻² · s ⁻¹ )
Irrigation: Water dilution of fertilizer for hydroponics (SA formulation manufactured by OAT Agrio) (fertilizer concentration: 1.8 to 1.9 (ms / cm), pH: 5.7 to 6.3)
Light period / dark period: 14/10 hours Space temperature: 18-25 ° C

IV) Nine days after I), the resin film was removed, and the number of germination was confirmed for each of spinach, basil, and komatsuna.
As a result of confirming the number of germinations, a case where spinach was germinated on one cultivation support was regarded as acceptable. About basil, the case where one germination was carried out in one cultivation support body was set as the pass. About komatsuna, the case where one germination was carried out in one cultivation support was considered as the pass.
Moreover, about 60 cultivation supports, the number of cultivation supports provided with three kinds of seedlings, the number of cultivation supports provided with two kinds of seedlings, the number of cultivation supports provided with one kind of seedlings, and the seedlings And the number of cultivation itself without.
The results of these confirmations are shown in Table 8 and Table 9.

In the germination test of Example 6, it can be said that the sowing time is adjusted for each of spinach, basil, and Japanese mustard spinach.
In the germination test of Example 6, it can be said that the brightness at the time of germination and the temperature at the time of germination were adjusted with spinach, basil and komatsuna.
Moreover, in the germination test of Example 6, it can be said that the composition of the hydroponic liquid is adjusted with spinach and basil and komatsuna.

  According to Table 8, it can be seen that the pass rate of basil is slightly low. From this, it can be seen that by increasing the number of seeds of basil to two, it is possible to improve the acquisition rate of the number of cultivated supports with three kinds of seedlings.

Example 7
A mixture of fruits and vegetables produced by cultivating Swiss chard and komatsuna as fruits and vegetables and cultivating these fruits and vegetables on one cultivation support will be described below. About each fruit and vegetables used in Example 7, the hue and division for every item are shown below.
<Item: Hue / Division>
Swiss chard: red, yellow, white (stem, leaf vein) / leaf vegetables Komatsuna: green / leaf vegetables

I) As a cultivation support, an aggregate of 25 mm square rectangular parallelepiped-shaped soft polyurethane foam blocks that were cut and connected while being cut. After swallowing one Swiss chard seed per polyurethane foam block, it was irrigated with tap water. After irrigation, the seeds were covered with a commercially available transparent resin film, and then seeded under germination conditions in a dark environment where no light irradiation was performed.

II) Seven days after I), the resin film was removed and then seeds of Komatsuna were sown, one per block of polyurethane foam. Thereafter, the tap water was changed to a hydroponic solution (a nutrient solution), the seeds were covered with a transparent resin film, and then seeds were placed under germination conditions.

III) The resin film was removed 9 days after I).

IV) Eleven days after I), the polyurethane foam block aggregates on which the seedlings had settled were separated into individual blocks, and each block was transplanted to a hydroponic cultivation apparatus. In the hydroponic cultivation apparatus, after inserting a block in which the seedlings were fixed into the opening of the foamed panel having a hole, the seedlings were placed under the growth conditions.

V) A mixture of fruits and vegetables consisting of Swiss chard and Komatsuna integrated with polyurethane foam blocks 35 days after I) was harvested from a hydroponics device. After harvesting, the roots extending outward from the polyurethane foam block were cut off.

  Germination conditions and growth conditions were the same as in Example 1 except that Swisschard germination was performed in a dark environment where no light was irradiated.

For 42 of the harvested fruit and vegetable mixture, the mass (including polyurethane foam), the height of Swiss chard and the height of Komatsuna were measured.
As a result, the mass of 42 fruits and vegetables was in the range of 30 to 70 g. In addition, the height of Swiss chard and the height of Komatsuna were in the range of 15 to 30 cm, respectively. In the fruit and vegetable mixture produced in Example 7, in addition to Swiss chard with unique peculiar taste, it is set to contain the same amount of Komatsuna with a little taste. For this reason, when cooking using all the fruits and vegetables isolate | separated from the fruits and vegetables mixture manufactured in Example 7, the dish which is easy to eat that the peculiar sushi of Swiss chard is not too strong can be provided.

Example 8
The fruit and vegetable mixture manufactured by including white celery, kale, and basil as fruits and vegetables and cultivating these fruits and vegetables on one cultivation support body is demonstrated below. About each fruit and vegetables used in Example 8, the hue and division for every item are shown below.
<Item: Hue / Division>
White celery: white (stem) / leaf vegetable kale: red (leaf vein) / leaf vegetable basil: green / herb

I) As a cultivation support, an aggregate of 25 mm square rectangular parallelepiped-shaped soft polyurethane foam blocks that were cut and connected while being cut. One block of polyurethane foam was sown with one basil seed and then irrigated with tap water. After irrigation, the seeds were covered with a commercially available transparent resin film, and then seeded under germination conditions.

II) Two days after I), the resin film was removed and then white celery seeds were sown, 6 per block of polyurethane foam. Thereafter, the seed was again covered with a resin film, and the seed was subjected to germination conditions.

III) Seven days after I), the resin film was removed, and then kale seeds were sown, one per block of polyurethane foam. Thereafter, the tap water was changed to a hydroponic solution (a nutrient solution), the seeds were covered with a transparent resin film, and then seeds were placed under germination conditions.

IV) The resin film was removed 12 days after I).

V) After 14 days of I), the polyurethane foam block aggregates in which the seedlings had settled were separated into individual blocks, and then each block was transplanted to a hydroponic cultivation apparatus. In the hydroponic cultivation apparatus, after inserting a block in which the seedlings were fixed into the opening of the foamed panel having a hole, the seedlings were placed under the growth conditions.

VI) A mixture of fruits and vegetables consisting of white celery, kale, and basil integrated with polyurethane foam blocks 36 days after I) was harvested from a hydroponic device. After harvesting, the roots extending outward from the polyurethane foam block were cut off. Moreover, one fruit and vegetable mixture product whose roots were cut was packaged in an OPP anti-fogging film packaging bag to obtain a packaged product containing the fruit and vegetable mixture product.

  Germination conditions and growth conditions are the same as in Example 1.

  For 14 of the harvested fruits and vegetables mixture, the mass (including polyurethane foam), the height of white celery, the height of kale, and the height of basil were measured. As for the plant height of white celery, it is the longest plant length among several strains.

  As a result of the above measurement, the mass of the 14 fruits and vegetables mixture was in the range of 25 to 60 g. In addition, the height of Swiss Chard was in the range of 5 to 20 cm. Kale plant height was in the range of 20 to 30 cm. The plant height of basil was in the range of 5 cm to 15 cm.

  In the fruit and vegetable mixture manufactured in Example 8, the plant height is set to be short with respect to strongly fragrant basil. For this reason, when cooking using the whole fruits and vegetables isolate | separated from the fruits and vegetables mixture manufactured in Example 8, the dish which is easy to eat that the scent of basil is not too strong can be provided.

Example 9
A mixture of fruits and vegetables produced by cultivating Swiss chard and spinach as fruits and vegetables and cultivating these fruits and vegetables on one cultivation support will be described below. About each fruit and vegetables used in Example 9, the hue and division for every item are shown below.
<Item: Hue / Division>
Swiss chard: red, yellow, white (stem, leaf vein) / leaf vegetables spinach: green / leaf vegetables

I) As a cultivation support, an aggregate of 25 mm square rectangular parallelepiped-shaped soft polyurethane foam blocks that were cut and connected while being cut. After swallowing two Swiss chard seeds and one spinach seed per block of polyurethane foam, it was irrigated in tap water. After irrigation, the seeds were covered with a commercially available transparent resin film, and then seeded under germination conditions in a dark environment where no light irradiation was performed.

II) Four days after I), the resin film was removed and light irradiation was started.

III) After 11 days of I), the polyurethane foam block aggregates on which the seedlings had settled were separated into individual blocks, and then each block was transplanted to a hydroponic cultivation apparatus. In the hydroponic cultivation apparatus, after inserting a block in which the seedlings were fixed into the opening of the foamed panel having a hole, the seedlings were placed under the growth conditions.

IV) A mixture of Swiss chard and spinach integrated with polyurethane foam blocks 35 days after I) was harvested from a hydroponics device. After harvesting, the roots extending outward from the polyurethane foam block were cut off. In addition, two fruits and vegetables mixed products with the roots cut were packaged in OPP anti-fogging film packaging bags to obtain a packaged product containing the fruits and vegetables mixed product.

  Germination conditions and growth conditions are the same as in Example 1 except that germination was performed in a dark environment where no light was irradiated.

  Forty-two of the harvested fruit and vegetable mixtures were measured for mass (including polyurethane foam), Swiss char plant height, and spinach plant height. Regarding the spinach plant height, when two spinach plants are growing, the plant height is the longer of the two strains.

  As a result of the above measurement, the mass of 42 fruits and vegetables was in the range of 30 g to 65 g. The height of Swiss chard and the height of spinach were in the range of 15 to 30 cm, respectively. In the fruit and vegetable mixture manufactured in Example 9, in addition to Swiss chard with unique pests, it is set so that spinach with a small amount of flavor is contained in the same amount. For this reason, when cooking using all the fruits and vegetables isolate | separated from the fruits and vegetables mixture manufactured in Example 9, the dish which is easy to eat that the peculiar taste of Swiss chard is not too strong can be provided.

Claims (8)

A method for producing a mixture of fruits and vegetables,
The fruit and vegetable mixture includes two or more strains of fruit and vegetables and one porous material,
The fruits and vegetables are leafy vegetables and have roots;
2 or more of the fruits and vegetables include two or more varieties of different fruits and vegetables,
The roots of two or more of the fruits and vegetables are encapsulated in one porous material, so that the two or more strains of the fruits and vegetables are fixed integrally,
The said manufacturing method is the following process (i)-process (iii):
(I) sowing seeds of two or more kinds of the fruits and vegetables on the same cultivation support made of the porous material;
(Ii) raising seedlings after germinating the seeds of two or more kinds of fruits and vegetables,
as well as,
(Iii) growing two or more seedlings of the fruits and vegetables until reaching a predetermined size predetermined for each of the fruits and vegetables;
A manufacturing method comprising:   About each variety in the said fruits and vegetables from which 2 or more types differ, after germination, the period until the size of a seedling reaches predetermined predetermined size, and the size of fruit and vegetables reach predetermined predetermined size The manufacturing method of the fruit and vegetable mixture of Claim 1 which adjusts the time which performs the said sowing for every kind according to the period until.   The manufacturing method of the fruits and vegetables mixture of Claim 1 or 2 which changes the composition of the hydroponic liquid which wets the said cultivation support body in the period from the start of the said process (i) to the completion | finish of the said process (ii). . Two or more varieties of fruits and vegetables are cultivated using seeds that are more germinated and grown in a bright environment and seeds that are more germinated and grown in a dark environment. Including fruits and vegetables,
The method for producing a fruit and vegetable mixture according to any one of claims 1 to 3, wherein the latter seeds are germinated in a dark environment, and then the former seeds are germinated in a bright environment. For the fruits and vegetables of two or more varieties, the sowing of the seeds is performed in a plurality of periods,
The fruit and vegetable mixture according to any one of claims 1 to 4, wherein a temperature condition for germinating seeds is adjusted to a different temperature condition in a period after each of the plurality of times when the sowing is performed. Production method.   In the said fruit and vegetable mixture, according to the number of strains fixed to one said cultivation support body predetermined for each kind, and the germination rate of each kind in the said fruit and vegetable mixture, in said process (i), the said The method for producing a fruit and vegetable mixture according to any one of claims 1 to 5, wherein the number of seeds sown on the cultivation support is adjusted for each variety.   The at least 1 selected from the group which consists of a shape, a size, an average pore diameter, a porosity, and a material is adjusted about the said cultivation support based on the combination of the said varieties in the said fruits and vegetables mixture. 6. The method for producing a fruit and vegetable mixture according to any one of 6 above. The following step (I) and step (II):
(I) producing a fruit and vegetable mixture by the production method according to any one of claims 1 to 7, and
(II) packaging one or more kinds of said fruits and vegetables mixture in a packaging container;
A method for manufacturing a packaged product of a mixed fruit and vegetable product.