JPH0767365B2 - How to keep radish Ken fresh - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for keeping fresh radish ken fresh, which can be stored in a fresh state for about 4 days after the production of radish ken and provided to consumers.

[0002]

Conventionally, most of the radish ken, which is used as a sashima tsuma, is homemade and used immediately after production, but with the increase in the handling of fresh fish at supermarkets, convenience stores, etc. It has disappeared, and mass production has been made by specialization by a specific company.

[0003]

[Problems to be Solved by the Invention]
According to the sanitary rules for lunch and sozai, the number of general viable bacteria is 10
^The number of Escherichia coli is determined to be negative (0 / g) at ⁵ / g or less, and the radish Ken used as a sashima tsuma must also meet this standard. However, in the current market, we try to consume it as soon as possible (preferably within 1 day) after manufacturing, and try to meet the standard, but in fact, after manufacturing radish Ken,
Some of them are used for about 2 days, and there are many that do not meet the above standards.

[0004]

[Means for Solving the Problems] The present invention solves the above problems, and maintains crispness and glossy whiteness without browning, rotting or offensive odor for about 4 days after the production of daikon ken. PH is 5.0 to provide radish ken
Sodium hypochlorite was added to low temperature water around 7 ° C adjusted to ~ 4.5 to immerse the radish whose leaves were cut off for about 20 minutes in a water tank in which the residual chlorine concentration was adjusted to 100 to 300 ppm. After removing the epidermis part of the radish taken out from the water tank, make a radish ken with a cutter while pouring cold water of 5 ℃ or less at 6 liters / min,
Overflow type air bubbling tank in which air is sprayed from the bottom of the tank to a capacity of 280 liters at a rate of 150 liters / minute and chilled water of 5 ° C. or less is supplied at a rate of 6 liters / minute. Circulation-type ozone bubbling tank in which ozone is discharged into water at a rate of 200 to 250 mg / hour and water temperature is maintained at 5 ° C or less After washing for 7 to 10 minutes with water, completely dehydrate it, and put it in a plastic film bag or container made of a material with an oxygen permeation rate of 5000 to 8000 ml / m ² · 25 ° C · 24 hours for deaeration packaging. It is the one.

[0005]

[Examples] Radish contains a sulfur-containing compound (mustard oil) having a bactericidal action, and the flesh portion is less contaminated with bacteria, and most of the contamination is in the epidermal layer. Therefore, the pH is adjusted to 5.0 to 4.5 with citric acid. Sodium hypochlorite is added to the low temperature water adjusted to about 7 ° C. to adjust the residual chlorine concentration to 150 ppm, and the whole radish whose leaves have been cut off is immersed and washed for about 20 minutes.

Next, the skin portion of the radish taken out from the water tank is peeled off with a peeler.

The radish from which the skin portion was removed was cut using a high speed Tsuma Cutter NK-100 manufactured by Tokyo Happy. At this time, cutting is performed while pouring cold water at 5 ° C. or less at 6 liters / minute into the cutter to wash off the leachate generated during cutting to suppress contamination by bacteria having the leachate as a nutrient source.

The cut radish Ken has a capacity of 280
For a liter tank, from the bottom of the tank 150 liters /
Air is sprayed at a rate of 6 minutes / minute and cold water at 5 ° C or less is supplied at a rate of 6 liters / minute for about 7 minutes to 10 minutes, and Ken is washed with powerful air spray and cold water. , Remove adherent bacteria.

[0009] Further, in a tank having a capacity of 280 liters, 2
Ozone is discharged into water at a rate of 00 mg to 250 mg, and after washing for about 7 minutes to 10 minutes in a circulation type ozone bubbling tank in which the water temperature is maintained at 5 ° C. or lower, complete dehydration is performed with a centrifugal separator.

Oxygen permeation amount of dehydrated radish Ken is 5000
~ 8000 ml / m ² · 25 ° C · 24 hours polyethylene bag made of material (inside dimension 22 cm ×
20cm) and put 150g, Nishihara Seisakusho AGP10
It was degassed and packaged in a 49-inch vacuum packaging machine to a vacuum degree of 300 to 400 mmHg.

Comparison of the number of bacteria at the time of producing the radish ken according to the present invention with the number of bacteria after storage at 7 ° C. for 4 days, and 20% in cold water (5 ° C. or less) 200 ppm sodium hypochlorite solution After soaking the radish for a minute and washing it with a scrubbing brush, peel it off with a commercially available peeler, make a toothbrush with Tokyo Happy High Speed Tsuma Cutter NK-100, and completely dehydrate with a centrifuge. Conventional product)
And put it in a film similar to the product of the present invention, and nitrogen gas packaging (vacuum degree 600 mmHg, nitrogen filled 400 m, which is generally used in Nishihara Seisakusho AGP1049 type vacuum packaging machine).
Table 1 shows a comparison of the number of bacteria after the storage of radish Ken (mHg) for 4 days at 7 ° C.

[0012]

[Table 1]

[0013]

According to the present invention, whole radish and pH are 5.0.
Sodium hypochlorite is added to low temperature water of around 7 ° C adjusted to ~ 4.5 to wash in a water tank adjusted to a residual chlorine concentration of 100 to 300 ppm for about 20 minutes, and the epidermis is cut off. Bacteria and chemicals adhering to the epidermis are removed, and the pulp of the radish is rarely contaminated with bacteria and chemicals.

When the epidermis portion of the radish is removed and is cut, in the present invention, the cutter is 6 liters /
Since the water is cut while pouring cold water at 5 ° C or less per minute, the leachate leached from the pulp portion during cutting is immediately drained off, so that the contamination with bacteria having the leachate as a nutrient source is suppressed.

The cut Ken is an overflow type air bubbling tank in which air is injected into the tank having a capacity of 280 liters at a rate of 150 liters / minute and cold water at 5 ° C. or less is supplied at a rate of 6 liters / minute. Bacteria adhering to the cut radish, exudate remaining on the cut surface, etc. are removed by the strongly jetted air and cold water, and then discharged out of the tank.

Furthermore, since the secondary cleaning is carried out in the ozone bubbling tank, the sterilizing effect is more completely carried out, and the radish ken, which has extremely few retained bacteria, was obtained.

The radish ken thus obtained, which has a very small amount of bacteria, is put in a plastic film bag or container made of a material having an oxygen transmission amount of 5000 to 8000 ml / m ² · 25 ° C. for 24 hours and deaerated and packaged. So
Bacterial contamination in the air during packaging is low and excellent in quality preservation.

The radish ken produced according to the present invention passes the guidance standard for bento and soy sauce even after 4 days, which is more than twice the number of days as before, and is free from browning and offensive odors. It was possible to provide good quality radish ken having no taste and freshness.

As described above, since the quality and freshness of the daikon ken can be maintained for about 4 days, it is possible to produce only a small amount as required due to the special processing and distribution of fresh food. Since it can be mass-produced and stored more than before, which is not possible, it will greatly contribute to the improvement of working environment and labor shortage in the fresh food industry.

Claims (1)

[Claims] 1. A pH of 7 ° C. adjusted to 5.0 to 4.5.
Sodium hypochlorite was added to the low temperature water before and after, and the radish whose leaves had been cut off was immersed for about 20 minutes in a water tank in which the residual chlorine concentration was adjusted to 100 to 300 ppm, and the epidermis portion of the radish taken out from the water tank was removed. After removing it, make a radish ken with a cutter while pouring cold water of 5 liters or less at 6 liters / minute, and air the ken at a rate of 150 liters / minute from the bottom of the tank to a tank with a capacity of 280 liters. It is washed for about 7 minutes to 10 minutes in an overflow type air bubbling tank to which cold water of 5 ° C. or less is supplied at a rate of 6 liters / minute while being sprayed, lightly dehydrated, and then 200 mg per hour in a tank of 280 liters capacity. After ozone was discharged into water at a rate of 250 mg, and after washing for about 7 to 10 minutes in a circulation type ozone bubbling tank whose water temperature was maintained at 5 ° C or lower Completely dehydrated, the oxygen transmission rate 50 it
A freshness-keeping method for Ken of radish, characterized by placing in a bag or container of a plastic film made of a material of 0 to 8000 ml / m ² · 25 ° C. for 24 hours and deaeration-packed.