Vegetable antiseptic treatment method

Abstract

The invention provides a vegetable antiseptic treatment method for cleaning microorganism on surfaces of vegetables. The vegetables are dipped in a lactic acid aqueous solution of 0.1 weight % to 1.0 weight% and are performed cryodrying after the treatment to restrain the reproduction of putrefying bacteria.

Description

technical field [0001] The present invention relates to a method of antiseptic treatment of vegetables, and in particular to a method of antiseptic treatment of vegetables for the purpose of obtaining vegetables which are hard to rot even if they are stored for a long period of time and which have few bacteria attached to them when eaten. Background technique [0002] In the past, it was considered that garlic does not rot because it contains bactericidal ingredients, but no literature related to the antiseptic treatment technology of garlic can be found. In addition, ordinary vegetables are not sterilized before shipment. [0003] Generally, the bad-smelling component of so-called raw garlic is a substance in which allyl sulfide is decomposed by the action of alkali, becomes disulfide or sulfur dioxide, and is gasified. [0004] As a processing method for deodorizing garlic, the processing method described in Japanese Patent Application Laid-Open Publication No. Hei 6-3118...

AI Technical Summary

Problems solved by technology

[0005] The odorless processing method of the invention described in Japanese Patent Application Laid-Open No. 6-311857, by putting garlic heads into a steamer, steaming them at 120°C for about 2 minutes under a pressurized condition of 1 atmosphere to make the garlic which is the source of the unpleasant smell Disulfide is gasified and released, so that the garlic becomes odorless after treatment, but because the components with bactericidal effect are inactivated, the garlic is easy to rot

[0006] In addition, sodium hypochlorite is used as a food sterilizer and preservative, but since it is used after washing vegetables, it is not known as an ideal substance suitable for sterilizing the attached miscellaneous bacteria

[0007] The invention described in Japanese Patent Application Laid-Open No. 6-311857 ​​deodorizes the peculiar unpleasant smell of raw garlic, but the components with bactericidal effect are inactivated by heating at 120°C under 1 atmosphere, so if the garlic is kept indoors, It will attach to the miscellaneous bacteria in the air, and the overlapping parts of the garlic will contain moisture in the air, resulting in the reproduction of miscellaneous bacteria

[0008] Other methods of deodorizing garlic also chemically decompose the bactericidal components that are the source of the odor components, so the deterioration of the bactericidal effect cannot be eliminated, and spoilage bacteria in the air adhere to and multiply on the garlic. cause garlic to rot

[0009] In addition, there are a lot of spoilage bacteria living in the soil. Even if the vegetables are harvested and washed, and the surface of the vegetables is dried, the spoilage bacteria will remain attached, and the spoilage bacteria will multiply in the contact parts of the vegetables due to stacking, etc., causing the vegetables to rot.

[0010] It has been pointed out in the literature that for foods that use common sodium hypochlorite as a food bactericide, there are problems such as discoloration due to heating, or deterioration of taste, and excessive salt content.

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