蒸気で加熱処理したカット野菜の保存性

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  • Preservative Property of Cut Vegetables Subjected to Steam Heating
  • ジョウキ デ カネツ ショリシタ カット ヤサイ ノ ホゾンセイ

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To study the preservative property of various shredded vegetables treated by steam heating, cabbage, cucumber, and welsh onion were heated with steam in the temperature range of 55-60°C for 5-10min. The treated vegetables were stored at 5, 10, and 15°C for 5 days for the measurement of total bacterial and coliform counts. Almost the same study was also performed on carrot, pumpkin, cauliflower, and potato produced in a vegetable processing plant. The heating conditions were 5 min at 60°C for both cabbage and carrot, 30 min at 80°C for pumpkin and 30 min at 85°C for potato. The results obtained were as follows : (1) Both the bacterial and coliform counts of the cabbage and cucumber heated for 5 min at 60°C were less than 300 CFU/g after storage for 5 days at 15°C. (2) The coliform count of the welsh onion treated for 5 min at 60°C was not greater than 300 CFU/g after storage for 5 days at 10°C, even though the bacterial count showed a small increment. (3) The coliform counts of the vegetables produced in the vegetable processing plant were less than 300CFU/g after storage for 5 days at 10°C and for 48hr at 25°C, in spite of the fact that the bacterial counts of the vegetables preserved at 10°C and 25°C were 3. 5 log CFU/g-4.3 log CFU/g and 4. 5 log CFU/g-7.8 log CFU/g, respectively. Thus, we propose that steam heating is a very useful means of prolonging the shell-life of shredded vegetables because bacterial and coliforms are completely killed if the conditions of the treatment are adequate.

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