JP2019180384A - Washing treatment method for vegetables to be eaten raw, etc. and sodium chlorite preparation used for the washing treatment method - Google Patents

Abstract

To provide a washing treatment method for performing washing treatment for vegetables to be eaten raw, etc. while keeping their good bacteriostatic properties without causing complication of a process, and a sodium chlorite preparation used for the washing treatment method.SOLUTION: A washing treatment method for vegetables to be eaten raw, etc. in which raw materials of vegetables to be eaten raw, etc. are subjected at least to bacteriostatic treatment using a sodium chlorite preparation includes: a bacteriostatic treatment process S22 for soaking the raw materials cut beforehand in a bacteriostatic solution containing a sodium chlorite preparation; and a rinse process S24 for rinsing the cut raw materials subjected to bacteriostatic treatment in the bacteriostatic treatment process with tap water or well water.SELECTED DRAWING: Figure 1

Description

Detailed Description of the Invention

  The present invention relates to a method for washing raw edible vegetables and the like that at least bacterogenize raw ingredients such as raw edible vegetables, and a sodium chlorite preparation used for bacteriostatic raw edible vegetables and the like in this washing treatment method.

  The market for vegetables for raw consumption has expanded to supermarkets and convenience stores, and the scale of these is increasing year by year. Here, in cooking pans such as vegetable sandwiches using raw food vegetables, the expiration date is set on the next day of the production date. As a result, the vegetable sandwich produced on that day is sold the next day after delivery. Otherwise, it is in a situation where it is discarded as a product that has expired, contributing to the poor yield.

  According to the Ministry of Economy, Trade and Industry's commercial movement statistics survey, the market size of the cut vegetable manufacturing industry is estimated to be about 133.0 billion yen in 2012. In other words, if the yield increases by 10% on average, a profit of 13.3 billion yen can be created only by improving the yield. For example, according to the “Actual Conditions and Market Trends of Cut Vegetable Production” by the Agricultural Industry Promotion Organization (as of March 2013), the average yield of lettuce in cut vegetables is 60% and the average yield of radish is average. 73% for 10 items as a whole, and it is clear that this increase in yield leads to an improvement in the business environment, and companies in the cut vegetable manufacturing industry are making efforts to increase the yield.

  Various means are conceivable for improving the yield, but it goes without saying that, as the most effective means, improving the washing processing method of cut vegetables and extending the expiration date is considered. There is no. In this cut vegetable washing treatment method, a typical example of what has been approved for use by the Food Sanitation Law is an aqueous sodium hypochlorite solution. Certainly, the cleaning of raw edible vegetables and the like using a cleaning solution containing sodium hypochlorite is effective and is widely used. However, it has a residual chlorine odor and irritation to eyes, which is peculiar to sodium hypochlorite, and it is not bacteriostatic to general viable bacteria and coliforms. It is pointed out that the number and the number of coliforms tend to increase beyond the limit.

  Here, sodium chlorite is used as a cleaning agent approved for use in raw food vegetables and the like by the Food Sanitation Law. This sodium chlorite is used as a bleaching agent and an oxidizing agent, but it uses a sodium chlorite preparation containing sodium chlorite as a component, and is a technology related to disinfecting and bacteriostatic materials for raw processed foods and raw processed foods. Is known as Japanese Patent Application Laid-Open No. 2007-68406. This Patent Document 1 does not require a large-scale apparatus or complicated sterilization / bacteriostatic treatment process, and ensures sufficient sterilization / bacteriostasis action for raw processed foods such as seafood that cannot be heat-treated. Disinfecting / bacteriostatic material for raw processed foods and raw processed foods are disclosed, and more specifically, in the specification of [0042], the above-mentioned sodium chlorite preparation 0 in 20% saline .4% and 1% of its auxiliary agent were added, and specimens A and B were soaked in each (sterilization treatment step S4), "as described in" Sodium chlorite preparation is sterilization treatment step S4 It is disclosed to be used in

  However, the sodium chlorite preparation itself in [0040], “In this treatment step, sodium chlorite preparation: Super Fresh (trade name, Taiyo Chemical Co., Ltd., sales), Super Fresh Auxiliary Agent : Mascoline PH-55B (trade name, Taiyo Chemical Co., Ltd., sales), chlorine remover: Non-Kroll (trade name, Taiyo Kagaku Co., Ltd., sales), skin removal enzyme preparation: Disclin TN ( The product name, Taiyo Chemical Co., Ltd., sold product) "was used, and there is no disclosure about what kind of ingredients it contains, and the content is unknown. .

  In any case, Patent Document 1 does not disclose any technique for sterilizing or bacteriostatic raw edible vegetables, and any description suggesting the possibility of diversion to a technique for sterilizing or diligently consuming raw edible vegetables. There is nothing.

  Similarly, Patent Document 2 (Japanese Patent Application Laid-Open No. 2006-077255) discloses a technique using a sodium chlorite preparation. This Patent Document 2 discloses a technique related to a method for controlling water mold in aquaculture water using chlorite, and to this extent, it is fundamentally the technique of the present invention for cleaning raw edible vegetables and the like. Is different.

  Specifically, the specification [0033] of Patent Document 2 uses “Food additive sodium chlorite solution (concentration of 50,000 ppm as chlorine dioxide) manufactured by Sukegawa Chemical as a sodium chlorite preparation”. did. However, as in Patent Document 1, there is no disclosure regarding the specific components, and the contents are unknown.

  In any case, this Patent Document 2 discloses a technique related to a water mold control method, but does not disclose a technique for sterilizing and bacteriostatic raw vegetables. There is no description that suggests the possibility of diversion to the technology for fungi, and further, the description that the concentration is 50,000 ppm as chlorine dioxide does not indicate the possibility of diversion to raw vegetables.

  Patent Document 3 (Patent No. 4994524) discloses a technique for cleaning shredded cabbage as raw edible vegetables using a sodium chlorite aqueous solution instead of a sodium chlorite preparation. In this patent document 3, in claim 1, “a method of producing shredded cabbage, as (sterilization step), a step of bringing the cabbage before shredding into contact with a bactericide aqueous solution and sterilizing treatment; The cabbage sterilized in the sterilization process is shredded while pouring fresh water into the cut part; and, as the (water exposure process), the shredded cabbage obtained in the shredding process is exposed to water for 3 minutes or more. The manufacturing method which has a process "is disclosed.

  From this claim 1, it is impossible to know the use of sodium chlorite at all. However, in claim 6, “in the water exposure process, the shredded cabbage is used in fresh water or a sterilization process. A technique of exposing to a bactericide aqueous solution having a weaker bactericidal power than an aqueous solution is disclosed, and claim 7 subordinate to claim 6 includes a “bactericidal power weaker than a bactericidal aqueous solution used in a bactericidal process”. The technique of disclosing the disinfectant aqueous solution having at least one solution selected from the group consisting of ozone, sodium chlorite and acetic acid is disclosed. A bactericidal aqueous solution having a weaker bactericidal power than the bactericidal aqueous solution used in the process is ozone 0.5 to 10 ppm aqueous solution, sodium chlorite 50 to 400 ppm aqueous solution, and acetic acid 100 to 5 At least one is a "technique selected from the group consisting of 00ppm aqueous solution is disclosed.

As described above, Patent Document 3 discloses a technique of a method for cleaning shredded cabbage using an aqueous sodium chlorite solution, although it is not a sodium chlorite preparation. However, the method for producing shredded cabbage disclosed in Patent Document 3 provides “a method for industrially producing shredded cabbage that exhibits good storage stability and greatly reduces or does not feel the taste.” However, regarding the storage stability, in the specification [0043],
“<Preservation evaluation>
The general bacterial count of shredded cabbage in the shredded cabbage product immediately after production was measured by a test method in accordance with the Food Sanitation Inspection Guidelines (Ministry of Health, Labor and Welfare), and evaluated according to the following criteria. (Note that the underline was added by the applicant of the present application.) In [Table 1], the column for storage stability (bacterial count) is marked with A in all examples. The A evaluation is based on the value of “immediately after production”, and no data is collected after 1 day, 2 days, 3 days after production. It is clear that it is not “sex”.

  In addition, in the same [Table 1], the evaluation was performed for each example immediately after 24 hours (after 1 day), 48 hours (after 2 days), and 72 hours (after 3 days). As shown in Table 1 in [0046], the shredded cabbage of Examples 1 to 11 has a small number of general bacteria, and even after being stored for 3 days immediately after shredding, the taste is felt. In comparison with what is described as "No.", "the number of general bacteria is also low" is a measurement result of "immediately after production" to the last, It is clear that it is not a sentence that claims "good preservation". As described above, Patent Document 3 performs “water exposure” using an aqueous solution of sodium chlorite instead of water when performing the water exposure process on the cabbage that has undergone the sterilization process and the shredded process. However, there is no disclosure of the experimental results that exhibit good storage stability, and from these descriptions, if the shredded cabbage is "water-exposed" with an aqueous sodium chlorite solution, the storage stability There is no description suggesting that the film becomes favorable.

JP 2007-68406 A JP, 2006-077255, A Patent No. 4994524

  The present invention is a cleaning method capable of cleaning raw edible vegetables and the like while maintaining good bacteriostatic properties without causing complication of the process, and chlorous acid used in this cleaning method An object is to provide a sodium preparation.

  The present invention is a washing process that can achieve good preservability by exhibiting bacteriostatic properties that do not exceed the limit values in the number of viable bacteria and coliforms for at least 3 days after washing raw edible vegetables, etc. The object is to provide a method and a sodium chlorite preparation used in this cleaning method.

  Based on many years of research, the present inventors have demonstrated that, when washing raw edible vegetables using sodium chlorite preparations instead of sodium hypochlorite, storage stability is maintained with bacteriostatic properties maintained for 3 days. I found.

  In order to achieve the above-described object, the method for cleaning raw edible vegetables and the like according to the present invention is characterized in that, according to the first aspect, at least a raw material such as raw edible vegetables is obtained by using a sodium chlorite preparation. It is a washing treatment method for raw edible vegetables to be sterilized, and a bacteriostatic step of immersing a pre-cut active ingredient in a bacteriostatic solution containing a sodium chlorite preparation, and a bacteriostatic cut in this bacteriostatic step And a rinsing step of rinsing the finished active material with tap water or well water.

  Moreover, according to the description of claim 2, the method for cleaning raw edible vegetables and the like according to the present invention further comprises a cleaning step of cleaning the cut active substance prior to the bacteriostatic step. It is said.

  According to the third aspect of the present invention, the method for cleaning raw edible vegetables and the like is characterized in that, in the cleaning step, the cut raw material is cleaned with a washing machine using a neutral detergent. It is characterized by that.

  According to the fourth aspect of the present invention, the method for cleaning raw edible vegetables and the like according to the present invention further comprises a primary sterilization step of sterilizing the raw material prior to cutting.

  According to the fifth aspect of the present invention, the method for cleaning raw edible vegetables and the like is characterized in that, in the primary sterilization step, the raw material is immersed in an aqueous sodium hypochlorite solution.

  In addition, according to the sixth aspect of the present invention, in the primary sterilization step, the raw material is immersed in a sodium hypochlorite aqueous solution having a concentration of 200 ppm for 5 minutes. It is characterized by.

  Moreover, according to the description of claim 7, the method for cleaning raw edible vegetables and the like according to the present invention further comprises a secondary sterilization step of sterilizing the cut active substance prior to the bacteriostatic step. It is characterized by.

  According to the eighth aspect of the present invention, the method for cleaning raw edible vegetables and the like according to the present invention is characterized in that, in the secondary sterilization step, the raw material is immersed in subaqueous carbonate.

  Further, according to the ninth aspect of the present invention, in the secondary sterilization step, the raw material is soaked in a hypochlorous acid carbonate solution having a concentration of 100 ppm for 5 minutes. It is characterized by.

  Moreover, according to the description of claim 10, the method for washing raw edible vegetables and the like according to the present invention is characterized in that in the bacteriostatic step, the active ingredient is added to the sodium chlorite preparation within a range of 3 to 10 minutes. It is characterized by being immersed.

  According to the eleventh aspect of the present invention, there is provided a method for cleaning raw edible vegetables and the like, wherein, in the bacteriostatic step, the active ingredient comprises at least sodium chlorite and alkaline ionized water. It is characterized by being immersed in a sodium preparation.

  Moreover, according to the description of claim 12, the method for cleaning raw edible vegetables and the like according to the present invention is characterized in that the sodium chlorite preparation is added at 1.0% by weight.

  Moreover, according to the description of claim 13, the method for cleaning raw edible vegetables and the like according to the present invention is characterized in that the sodium chlorite preparation further contains sodium bicarbonate and trisodium citrate. .

  Further, according to the method for cleaning raw edible vegetables and the like according to the present invention, the sodium chlorite preparation comprises sodium chlorite, alkaline ionized water, sodium hydrogen carbonate, and trisodium citrate. And only the remaining water.

  Moreover, according to the description of claim 15, the alkaline ionized water has a pH value (25 ° C.) set within a range of 11.0 to 13.0. It is characterized by being.

  Moreover, according to claim 16, the sodium chlorite preparation according to the present invention is used in a bacteriostatic process for bacteriostatic of the raw material such as raw edible vegetables in a washing method for raw edible vegetables. A sodium chlorite preparation characterized by containing sodium chlorite, alkaline ionized water, sodium bicarbonate, and trisodium citrate.

  According to the description of claim 17, the sodium chlorite preparation according to the present invention contains only sodium chlorite, alkaline ionized water, sodium hydrogen carbonate, trisodium citrate, and the remaining water. It is a feature.

  According to claim 18, the sodium chlorite preparation according to the present invention has an addition amount of 5.0% by weight of the sodium chlorite to the sodium chlorite preparation, and the alkali The addition amount of ionic water is 2.0% by weight, the addition amount of sodium chlorite is 5.0% by weight, and the addition amount of alkaline ionic water is 2.0% by weight. It is characterized by being.

  According to the nineteenth aspect of the sodium chlorite preparation of the present invention, the alkaline ionized water has a pH value (25 ° C.) set in the range of 11.0 to 13.0. It is characterized by that.

  The operation of the problem solving means described in claim 1 is as follows. In other words, according to this method for cleaning raw edible vegetables, etc., after 3 days have passed since cleaning the cut raw edible vegetables, the comparative example shows a numerical value exceeding the target value, while the number of coliforms Shows negative continuously, and the number of general viable counts does not show a numerical value lower than the target value in the comparative example, but shows a numerical value lower than the target value by two digits or more. The effect that storability is ensured can be exhibited.

  Moreover, according to the washing | cleaning processing method of raw edible vegetables etc. as a subject solution means of Claim 2, since the cut active ingredient is wash | cleaned prior to a bacteriostatic process, bacteriostatic property is ensured more favorably. An effect can be produced.

  Moreover, according to the washing treatment method for raw edible vegetables and the like as the problem solving means according to claim 3, in the washing process of the original, the original is washed with a washing machine using a neutral detergent, The cleaning effect is enhanced, and as a result, the effect of ensuring better bacteriostatic properties can be achieved.

  Moreover, according to the washing | cleaning processing method of the vegetables for raw consumption etc. as a subject solution means of Claim 4, since the primary sterilization process which sterilizes this is implemented prior to cutting an active ingredient, it has been cut When 3 days have passed after washing the raw edible vegetables, the number of coliforms showed a value that the comparative example greatly exceeded the target value by two orders of magnitude or more, while continuing negative, The number of numbers also shows a value that is lower than the target value in the comparative example, while showing a numerical value that is one digit lower, and can exhibit the effect that the storage stability is sufficiently secured with respect to bacteriostatic properties.

  Moreover, according to the washing | cleaning processing method of vegetables for raw consumption etc. as a subject solution means of Claim 5, in the primary sterilization process, since the active ingredient is immersed in the sodium hypochlorite aqueous solution, Thus, it is possible to ensure the effect of ensuring the storage stability.

  Moreover, according to the washing | cleaning processing method of vegetables for raw consumption etc. as a subject solution means of Claim 6, since the active ingredient is immersed in the sodium hypochlorite aqueous solution of a density | concentration of 200 ppm for 5 minutes at the primary sterilization process. More specifically, with respect to bacteriostatic properties, the effect of reliably ensuring storage stability can be achieved.

  Moreover, according to the washing treatment method for raw edible vegetables and the like as the problem-solving means according to claim 7, since the secondary sterilization step for sterilizing the cut active ingredient is performed, coupled with the primary sterilization step, After 3 days have passed since the cut raw vegetables were washed, the number of coliforms continued while the two comparative examples both showed values that exceeded the target value by one digit or more. The number of general viable bacteria also shows a value that is one digit lower than the two comparative examples showing values before and after the target value, and the storage stability is sufficiently secured for bacteriostatic properties An effect can be produced.

  Moreover, according to the washing treatment method for raw edible vegetables and the like as the problem-solving means described in claim 8, since the active ingredient is immersed in carbonated hyponitrous acid in the secondary sterilization step, The effect of ensuring the storage stability can be surely achieved.

  Moreover, according to the washing | cleaning processing method, such as raw edible vegetables, as the subject solution means of Claim 9, since the active ingredient is immersed for 5 minutes in the carbonic acid hyponitrous acid with a density | concentration of 100 ppm in a secondary sterilization process, More specifically, with respect to bacteriostatic properties, the effect of reliably ensuring storage stability can be achieved.

  Moreover, according to the washing | cleaning processing method of raw edible vegetables etc. as a subject solution means of Claim 10, in a bacteriostatic process, a raw material is immersed in the said sodium chlorite formulation in the range for 3 to 10 minutes. Therefore, regarding bacteriostatic properties, the effect of ensuring the storage stability can be achieved.

  Moreover, according to the washing | cleaning processing method of raw edible vegetables etc. as a subject solution means of Claim 11, in a bacteriostatic process, a sodium chlorite formulation which contains an active ingredient at least sodium chlorite and alkaline ionized water Therefore, it is possible to achieve the effect of ensuring the storage stability more reliably with respect to bacteriostatic properties.

  Moreover, according to the washing | cleaning processing method of raw edible vegetables etc. as a subject solution means of Claim 12, since the sodium chlorite formulation is added at 1.0 weight%, more about bacteriostatic property, Specifically, the effect of ensuring the storage stability can be achieved.

  Moreover, according to the washing | cleaning processing method of vegetables for raw consumption etc. as the subject solution means of Claim 13, in addition to sodium chlorite and alkaline ionized water, sodium chlorite preparation is further sodium hydrogencarbonate. And trisodium citrate, the effect of ensuring the storage stability more specifically and reliably with respect to bacteriostatic properties.

  Moreover, according to the washing | cleaning processing method of vegetables for raw consumption etc. as a subject solution means of Claim 14, a sodium chlorite formulation contains sodium chlorite, alkaline ionized water, sodium hydrogencarbonate, trisodium citrate, Since only the remaining water is included, the effect of ensuring the storage stability more specifically and surely with respect to bacteriostatic properties can be achieved.

  Moreover, according to the washing | cleaning processing method of raw edible vegetables etc. as a subject solution means of Claim 15, pH value (25 degreeC) is set in the range of 11.0 to 13.0 for alkaline ionized water. Therefore, the effect of ensuring the storage stability can be achieved more specifically and surely with respect to bacteriostatic properties.

  Moreover, according to the sodium chlorite preparation as a problem-solving means according to claim 16, since it contains sodium chlorite, alkaline ionized water, sodium bicarbonate, and trisodium citrate, In the state used for the washing treatment for bacteriostatically active substance, the effect of achieving a desired bacteriostatic effect can be achieved.

  Moreover, according to the sodium chlorite preparation as the problem-solving means of claim 17, since it contains only sodium chlorite, alkaline ionized water, sodium bicarbonate, trisodium citrate, and the remaining water, In the state used for the washing | cleaning process which carries out bacteriostatic of raw materials, such as raw edible vegetables, the effect which achieves a desired bacteriostatic effect concretely can be show | played.

  In addition, according to the sodium chlorite preparation as a means for solving the problems described in claim 18, the amount of sodium chlorite added to the sodium chlorite preparation is 5.0% by weight. The addition amount is 2.0% by weight, the same addition amount of sodium chlorite is 5.0% by weight, and the same addition amount of alkaline ionized water is 2.0% by weight. In the state used for the washing treatment for bacteriostatically the drug substance, the effect of achieving the desired bacteriostatic effect more specifically can be achieved.

  Moreover, according to the sodium chlorite preparation as a means for solving the problems described in claim 19, the alkaline ionized water has a pH value (25 ° C.) set in the range of 11.0 to 13.0. Thus, the effect of achieving the bacteriostatic effect more specifically and reliably can be achieved.

  According to the present invention, a method for cleaning raw edible vegetables and the like that can be cleaned while maintaining good bacteriostatic properties without complicating the process, and this cleaning method The sodium chlorite formulation used in the present invention will be provided.

  In addition, according to the present invention, the raw edible vegetables, etc., after washing, exhibit bacteriostatic properties that do not exceed the limit values in the number of viable bacteria and coliforms for at least 3 days, and achieve good storage stability A method for cleaning raw edible vegetables and the like, and a sodium chlorite preparation used in this cleaning method are provided.

  It is a flowchart which shows the procedure of Example 1 of the washing | cleaning processing method of raw edible vegetables etc. concerning this invention.   It is a diagram which shows the change of the number of the general viable bacteria measured with the leek which implemented the washing | cleaning processing method of Example 1 with the comparative examples 1 and 2 in relation with the elapsed days after washing | cleaning.   It is a diagram which shows the change of the number of coliform bacteria measured with the leek which implemented the washing | cleaning processing method of Example 1 with Comparative Examples 1 and 2 in relation with the elapsed days after washing | cleaning.   It is a flowchart which shows the procedure of the 2nd Example of the washing | cleaning processing method of raw edible vegetables etc. concerning this invention.   It is a diagram which shows the change of the number of the general viable bacteria measured with the leek which implemented the washing | cleaning processing method of a 2nd Example with the comparative example 3 in relation with the elapsed days after washing | cleaning.   It is a diagram which shows the change of the number of coliform bacteria measured with the leek which implemented the washing | cleaning processing method of a 2nd Example with the comparative example 3 in relation with the elapsed days after washing | cleaning.   It is a flowchart which shows the procedure of the 3rd Example of the washing | cleaning processing method of raw edible vegetables etc. concerning this invention.   It is a flowchart which shows the procedure of the 4th Example of the washing | cleaning processing method of raw edible vegetables etc. concerning this invention.   It is a diagram which shows the change of the number of the general viable bacteria measured with the long leek which implemented the washing | cleaning processing method of the 3rd and 4th Example with the comparative example 4 in relation with the elapsed days after washing | cleaning.   It is a diagram which shows the change of the number of coliform bacteria measured with the long leek which implemented the washing | cleaning processing method of the 3rd and 4th Example with the comparative example 4 in relation with the elapsed days after washing | cleaning.

  Below, the washing | cleaning processing method of the raw edible vegetables etc. concerning this invention which has a "bacteriostatic process" and a "rinse process" is demonstrated.

(Bacteriostatic process)
First, bacteriostatic treatment is performed by bringing a raw edible vegetable cut into a predetermined size and shape into contact with a bacteriostatic solution. The purpose of this bacteriostatic treatment is to reduce or generate the growth of general viable bacteria and coliform bacteria in raw edible vegetables after washing over a longer period of time, preferably for at least 3 days after completion of the washing operation. Is to prevent. Here, as the bacteria to be bacteriostatic, typically bacteria derived from soil, such as bacteria that adhere to vegetables and reduce their freshness, etc., in this invention Specifically, general live bacteria and coliforms were used.

Therefore, in this bacteriostatic treatment, in order to obtain a sufficient bacteriostatic effect, a sodium chlorite preparation as a bacteriostatic agent unique to the present invention is used. Here, the level of bacteriostatic power of a bacteriostatic agent that provides a sufficient bacteriostatic effect is the food hygiene inspection guidelines supervised by the Ministry of Health, Labor and Welfare (Microorganisms, pages 116-123, 2004: Issuer: Japan Food Sanitation The number of general viable bacteria and the number of coliform bacteria measured according to Association, Issuer: Takeshi Tamaki) are used as indicators. Specifically, when the number of general viable bacteria is less than 1 × 10 ⁴ (LOG value is 4) CFU / g, and the number of coliforms is less than 10 (LOG value is 1) CFU / g Means.

  As such a bacteriostatic agent, in this invention, the sodium chlorite preparation which is the feature of this invention was used. This sodium chlorite preparation is preferably composed of sodium chlorite, sodium bicarbonate, trisodium citrate, alkaline ionized water, and the remaining water. In other words, the bacteriostatic agent used in this bacteriostatic process does not exclude any additional use of sodium hypochlorite, which is generally used as a bactericide. . Needless to say, by using a sodium chlorite preparation with sodium hypochlorite added as a bacteriostatic agent, the bactericidal action due to sodium hypochlorite is superimposed and the storage stability after washing is further improved. No.

  The content of the bacteriostatic treatment is to contact the sodium chlorite preparation with the cut raw edible vegetables. Specifically, the raw edible vegetables are immersed in the sodium chlorite preparation. It is to be.

  The bacteriostatic treatment conditions are appropriately determined according to the components and blending ratio of the sodium chlorite preparation used as a bacteriostatic agent, the type and size of raw edible vegetables to be bacteriostatic, and the like. For example, when using a sodium chlorite preparation as a bacteriostatic agent and immersing a green onion that is said to be most difficult to bacteriostatic, the mixing ratio of the sodium chlorite preparation to the bacteriostatic solution is low. If it is too high, the bacteriostatic effect is not sufficient, and if it is too high, the damage to the plant cells tends to be too large. %, Particularly preferably 1.0% by weight. From the same viewpoint, the immersion time as the bacteriostatic treatment condition is also preferably set to 5 to 15 minutes, more preferably 8 to 12 minutes, and particularly preferably 10 minutes.

  When the pH of the bacteriostatic solution is too low, damage to the plant cells is large, and when it is too high, the bactericidal effect tends to be insufficient. The weight is set to 1.5% by weight, more preferably 1.5 to 2.5% by weight, and particularly preferably 2.0% by weight. When the pH of the alkaline ionized water is too low, the damage to the plant cells is great, and when the pH is too high, Since the bactericidal effect tends to be insufficient, the pH is preferably set to 11 to 13.5, more preferably 11 to 13, and particularly preferably pH 12.

  In addition, if the blending ratio of sodium chlorite in the sodium chlorite preparation is too low, the bacteriostatic effect is not sufficient, and if it is too high, damage to plant cells tends to be too large. It is set to 0.5 to 7.5% by weight, more preferably 4.0 to 6.0% by weight, particularly preferably 5.0% by weight. From the same viewpoint, the blending ratio of sodium hydrogen carbonate in the sodium chlorite preparation is preferably 0.1 to 0.3% by weight, more preferably 0.15 to 0.25% by weight, and particularly preferably 0. Set to 2 wt%. From the same viewpoint, the mixing ratio of trisodium citrate in the sodium chlorite preparation is preferably 0.1 to 0.3% by weight, more preferably 0.15 to 0.25% by weight, and particularly preferably, Set to 0.2 wt%.

  Furthermore, if the temperature when soaking raw edible vegetables in a bacteriostatic solution is too low, there is a possibility of freezing damage to plant bacteria, and if it is too high, the increase in the number of bacteria and the promotion of browning will occur. Since there exists a tendency to produce, Preferably it is 0-50 degreeC, More preferably, it is 0-15 degreeC.

Alkaline ionic water As is well known to those skilled in the art, alkaline ionic water used in the sodium chlorite preparation described above is obtained when water is electrolyzed in an electrolytic cell having a cathode and an anode arranged with a diaphragm interposed therebetween. Water containing hydroxide ions (OH ⁻ ) produced on the cathode side. When an electrolytic auxiliary agent is used for electrolysis, cations generated from the electrolytic auxiliary agent are also included in the alkaline electrolyzed water.

  In the present invention, weak alkaline ionized water having a pH of about 9 to 10 (drinking alkaline electrolyzed water, so-called “alkaline electrolyzed water”) can be used, and strongly alkaline electrolyzed water having a pH of 10 or more can also be used. The pH of the alkaline electrolyzed water is preferably 10.0 to 13.0, more preferably 11.0 to 13.0, and particularly preferably 12.0 to 13.0. In addition, let the value of this pH be the conversion value in the temperature environment based on the measured value in the temperature environment (usually room temperature, for example, 20-25 degreeC) of a bacteriostatic process. Such alkaline electrolyzed water that retains strong alkalinity for a long time can be produced, for example, based on the technique described in JP-A-8-24865 (Patent Document 5).

(Rinse process)
After passing through the bacteriostatic process described above, rinse with raw edible vegetables for 3 minutes or longer and fresh water (tap water or well water) as running water. Thereby, an excess bacteriostatic liquid can be removed. In this case, the rinsing temperature is usually 0 to 50 ° C., more preferably 0 to 10 ° C. Further, if the rinsing time is too short, a bacteriostatic solution may remain, so that rinsing is performed for at least 3 minutes, preferably 5 minutes or more, more preferably 10 minutes or more. In addition, if the rinse time is too long, the structure of the cut raw edible vegetables will be damaged, or the exuded vegetable juice will flow too much, and as a result, the taste of the vegetables will be affected (specifically, The rinsing time is preferably 60 minutes or less, more preferably 30 minutes or less.

  The raw edible vegetables after the rinsing process are drained using a known centrifugal drainer as necessary, and the resulting raw edible vegetables are placed in a thermoplastic resin bag such as polypropylene as necessary. By filling and sealing together with an inert gas such as nitrogen gas, a vegetable product for raw consumption can be obtained.

  Hereinafter, the present invention will be specifically described with reference to various examples.

[Example 1, Comparative Examples 1 and 2]
<Example 1>
In FIG. 1, the process structure of Example 1 of the washing | cleaning processing method of the raw edible vegetables concerning this invention is shown. As shown in FIG. 1, first, raw edible vegetables as raw materials, in this embodiment, green onions are put into a sterilization tank without being cut (step S10). In this sterilization tank, the charged leek is primarily sterilized (step S12). In this primary sterilization step S12, an aqueous sodium hypochlorite aqueous solution is used as the primary sterilizing agent, and the effective chlorine concentration of this aqueous sodium hypochlorite aqueous solution is set to 200 ppm in this embodiment. And in this primary sterilization process S12, the input leek is primary sterilized over 5 minutes in this Example.

  After this primary sterilization step S12, the first sterilized leek is once taken out from the sterilization layer and cut into a predetermined size and shape using a known leek cutting device (step S14). Then, the cut leek is reintroduced into the sterilization tank (step S16), and the cut leek reintroduced in the sterilization tank is secondarily sterilized (step S18). In this secondary sterilization step S18, carbonated hyponitrous acid is used as a secondary sterilizing agent. The effective chlorine concentration of this carbonated hypochlorous water is set to 100 ppm in this embodiment. And in this secondary sterilization process S18, the charged cut leek is subjected to secondary sterilization treatment for 5 minutes in this embodiment.

  The cut green onions secondary sterilized in the secondary sterilization step S18 are rinsed in the same sterilization tank (step S20). In the rinsing step S20, the secondary sterilized cut leek is rinsed with running water using tap water for 5 minutes.

  After the rinsing step S20, the rinsed cut leek is bacteriostatically treated as a feature of the present invention (step S22). In this bacteriostatic step S22, a sodium chlorite preparation is used as the bacteriostatic liquid. In this example, this sodium chlorite preparation is blended at 1.0% by weight with respect to the total amount of the bacteriostatic liquid. In addition, the component constitution thereof is 5.0% by weight sodium chlorite, 0.2% by weight sodium hydrogen carbonate, 0.2% by weight trisodium citrate, It is composed of 2.0% by weight of alkaline ionized water and the remaining water (92.6% by weight). In addition, the bacteriostatic time in this bacteriostatic process S22 is set to 10 minutes.

  The cut green onions subjected to the bacteriostatic step S22 are rinsed in the same sterilization tank (step S24). In this rinsing step S24, the cut leek that has been bacteriostatically treated with a sodium chlorite preparation as a bacteriostatic solution is rinsed for 5 minutes with running tap water.

  When the rinsing step S24 is completed, the cut leek after rinsing is dehydrated using a known centrifugal dehydrator (step S26). In this dehydration step S26, for example, as dehydration conditions, a dehydration time of 1 minute is performed at a rotation speed of 1100 rpm, and the cut leek after dehydration is taken out from the centrifugal dehydrator (step S28), and the bacteriostatically treated cut is completed. A scallion is obtained and a series of washing processes are completed.

  In addition, the cut leek after such a washing process is put together with nitrogen gas in a 40 μm thick stretched propylene bag, and the opening of the bag is heat-sealed to produce a cut leek product. Refrigerated at ℃.

<Comparative Example 1>
In the cleaning process of Example 1 shown in FIG. 1, the cleaning process that does not perform the bacteriostatic process of Step S22 and the rinse process of Step S24 is referred to as Comparative Example 2. That is, in the comparative example 2, the primary sterilization treatment and the secondary sterilization treatment are performed, but the bacteriostatic treatment is not performed, and the others are the same as the example 1.

<Comparative example 2>
In the cleaning process of Example 1 shown in FIG. 1, the cleaning process that does not implement from the re-input process of Step S16 to the bacteriostatic process of Step S22 is set as Comparative Example 1. In other words, in Comparative Example 1, only the primary sterilization treatment was performed, the secondary sterilization treatment and the bacteriostatic treatment were not performed, and the others were the same as in Example 1.

<Preservation evaluation>
[General live bacteria]
The number of the general viable bacteria of the cut leek in the cut leek product immediately after production was measured by a test method in accordance with the Food Sanitation Inspection Guidelines (Ministry of Health, Labor and Welfare), and evaluated according to the following criteria.

Rank Criteria A: Less than 1 × 10 ⁴ CFU / g (LOG value less than 4)
B: 1 × 10 ⁴ CFU / g or more and less than 1 × 10 ⁶ CFU / g (LOG value is 4 or more and less than 6)
C: 1 × 10 ⁶ CFU / g or more (LOG value: 6 or more)
In addition, the evaluation regarding general viable bacteria in this Example belongs to rank A, and as a result, the upper limit value of the evaluation is 1 × 10 ⁴ CFU / g (LOG value is 4).

<Preservation evaluation>
[Coliform bacteria]
The number of coliforms of cut leek in the cut leek product immediately after production was measured by a test method according to the Food Sanitation Inspection Guidelines (Ministry of Health, Labor and Welfare) and evaluated according to the following criteria.

Rank Criteria A: Less than 1 × 10 ¹ CFU / g (LOG value less than 1)
B: 1 × 10 ¹ CFU / g or more and less than 1 × 10 ³ CFU / g (LOG value 1 or more and less than 3)
C: 1 × 10 ³ CFU / g or more (LOG value is 3 or more)
In addition, the evaluation regarding the coliform group in this Example belongs to rank A, and as a result, the upper limit value of the evaluation is 1 × 10 ¹ CFU / g (LOG value is 1).

  As can be seen from Tables 1 and 2 and FIG. 2 and FIG. 3 showing these as graphs, the cut green onions washed by the washing treatment method of Example 1 are generally stored even after being stored for 3 days immediately after the cutting treatment. It was found that the number of viable bacteria was small and it was negative (i.e., not detected) in the coliform group and had sufficient storage stability.

  In contrast, the cleaning method of Comparative Example 1 in which primary and secondary sterilization was performed without performing the bacteriostatic process in Step S22 and the Comparative Example 2 in which only the primary cleaning process in Step S12 was performed were cut. In the leek, the number of coliforms was both rank B after the passage of one day, and it was found that the preservation was not ensured. Furthermore, the cut green onions washed in Comparative Example 2 in which only the primary washing process of Step S12 is performed, the general viable count drops to rank B when 3 days have passed, and the storage stability is ensured together with the above coliform group. Turned out not to. That is, from the results of Example 1 and Comparative Examples 1 and 2, it was clarified that the bacteriostatic process of Step S22 is essential for ensuring storage stability.

[Example 2, Comparative Example 3]
<Example 2>
In FIG. 4, the process structure of Example 2 of the washing | cleaning processing method of the raw edible vegetables concerning this invention is shown. As shown in FIG. 4, in the second embodiment, the secondary sterilization process in step S18 and the rinsing process in step S20 are removed, and the other processes are the same as those in the first embodiment described above. is there.

<Comparative Example 3>
In the cleaning process of Example 2 shown in FIG. 4, the cleaning process in which the bacteriostatic process of Step S22 and the rinse process of Step S24 are not performed is referred to as Comparative Example 3. That is, in Comparative Example 2, the primary sterilization treatment was performed, but the secondary sterilization treatment and bacteriostatic treatment were not performed.

<Preservation evaluation>
[General live bacteria]
The number of the general viable bacteria of the cut leek in the cut leek product immediately after production was measured by a test method in accordance with the Food Sanitation Inspection Guidelines (Ministry of Health, Labor and Welfare), and evaluated according to the following criteria.

Rank Criteria A: Less than 1 × 10 ⁴ CFU / g (LOG value less than 4)
B: 1 × 10 ⁴ CFU / g or more and less than 1 × 10 ⁶ CFU / g (LOG value is 4 or more and less than 6)
C: 1 × 10 ⁶ CFU / g or more (LOG value: 6 or more)
In addition, the evaluation regarding general viable bacteria in this Example belongs to rank A, and as a result, the upper limit value of the evaluation is 1 × 10 ⁴ CFU / g (LOG value is 4).

<Preservation evaluation>
[Coliform bacteria]
The number of coliforms of cut leek in the cut leek product immediately after production was measured by a test method based on the Food Sanitation Inspection Guidelines (Ministry of Health, Labor and Welfare) and evaluated according to the following criteria.

Rank Criteria A: Less than 1 × 10 ¹ CFU / g (LOG value less than 1)
B: 1 × 10 ¹ CFU / g or more and less than 1 × 10 ³ CFU / g (LOG value 1 or more and less than 3)
C: 1 × 10 ³ CFU / g or more (LOG value is 3 or more)
In addition, the evaluation regarding the coliform group in this Example belongs to rank A, and as a result, the upper limit value of the evaluation is 1 × 10 ¹ CFU / g (LOG value is 1).

  According to Table 3 and Table 4 and FIG. 5 and FIG. 6 which graphed them, the cut green onions washed by the washing treatment method of Example 2 are generally viable bacteria even after being stored for 3 days immediately after the cutting treatment. It was found that the number of bacteria was small and it was negative (i.e., not detected) in the coliform group and had sufficient storage stability.

  On the other hand, the cut green onions washed in Comparative Example 3 that did not carry out the bacteriostatic process of step S22 and carried out only the primary washing process of step S12 ranked both at the time when the number of coliforms was one day elapsed. It became B, and it became clear that the preservability was not secured. Furthermore, the cut green onions washed in Comparative Example 2 in which only the primary washing process of Step S12 is performed, the general viable count drops to rank B when 3 days have passed, and the storage stability is ensured together with the above coliform group. Turned out not to. That is, also from the results of Example 2 and Comparative Example 3, it was clarified again that the bacteriostatic process of Step S22 is essential for ensuring preservation.

[Example 3, Comparative Example 4]
<Example 3>
In FIG. 7, the process structure of Example 3 of the washing | cleaning processing method of the raw edible vegetables concerning this invention is shown. As shown in FIG. 7, in this Example 3, the raw material injection | throwing-in process of step S10 and the primary sterilization process of step S12 are remove | excluded, and the cut vegetable re-input process of step S16 follows this and cut vegetable input. It is displayed as a process. Moreover, the washing | cleaning process which wash | cleans the cut vegetables thrown in by step S16 is added as step S17. In this cleaning step S17, a known cleaning machine is used, a neutral detergent is used as the cleaning agent, and the cleaning time is set to 3 minutes.

  Although the bacteriostatic process is performed after the washing process of step S17, in this Example 3, the bacteriostatic time in the bacteriostatic process, that is, the immersion time in the sodium chlorite preparation as the bacteriostatic agent Is set to 3 minutes, unlike the case of the first embodiment. Therefore, in Example 3, the bacteriostatic process is described as step S22A. The subsequent steps are the same as those in the first embodiment described above.

<Example 4>
In FIG. 8, the process structure of Example 4 of the washing | cleaning processing method of the raw edible vegetables concerning this invention is shown. As shown in FIG. 8, in this Example 4, it is set exactly the same as Example 3 described above except that the immersion time in the bacteriostatic process is set to 5 minutes instead of 3 minutes. Therefore, in Example 4, the bacteriostatic process is described as Step S22B because the immersion time is different from that in Examples 1 and 3.

<Comparative example 4>
Comparative Example 4 was obtained by omitting the bacteriostatic process in Example 4 shown in FIG. That is, this Comparative Example 4 is the same as Example 4 except that the bacteriostatic process defined as Step 22 is not performed.

<Preservation evaluation>
[General live bacteria]
The number of the general viable bacteria of the cut leek in the cut leek product immediately after production was measured by a test method in accordance with the Food Sanitation Inspection Guidelines (Ministry of Health, Labor and Welfare), and evaluated according to the following criteria.

Rank Criteria A: Less than 1 × 10 ⁴ CFU / g (LOG value less than 4)
B: 1 × 10 ⁴ CFU / g or more and less than 1 × 10 ⁶ CFU / g (LOG value is 4 or more and less than 6)
C: 1 × 10 ⁶ CFU / g or more (LOG value: 6 or more)
In addition, the evaluation regarding general viable bacteria in this Example belongs to rank A, and as a result, the upper limit value of the evaluation is 1 × 10 ⁴ CFU / g (LOG value is 4).

<Preservation evaluation>
[Coliform bacteria]
The number of coliforms of cut leek in the cut leek product immediately after production was measured by a test method according to the Food Sanitation Inspection Guidelines (Ministry of Health, Labor and Welfare) and evaluated according to the following criteria.

Rank Criteria A: Less than 1 × 10 ¹ CFU / g (LOG value less than 1)
B: 1 × 10 ¹ CFU / g or more and less than 1 × 10 ³ CFU / g (LOG value 1 or more and less than 3)
C: 1 × 10 ³ CFU / g or more (LOG value is 3 or more)
In addition, the evaluation regarding the coliform group in this Example belongs to rank A, and as a result, the upper limit value of the evaluation is 1 × 10 ¹ CFU / g (LOG value is 1).

  According to Table 5 and Table 6 and FIG. 9 and FIG. 10 in which these are graphed, the cut green onions washed by the washing treatment methods of Examples 3 and 4 are generally stored even after being stored for 3 days immediately after the cutting treatment. The number of viable bacteria did not exceed the upper limit, all were classified as rank A, all were negative (ie, not detected) in the coliform group, and proved to have sufficient storage stability did.

  On the other hand, the cut green onions washed in Comparative Example 4 which does not carry out the bacteriostatic process of Step S22 and is washed only with a neutral detergent, exceed the upper limit at the time when the number of viable bacteria exceeds 3 days, and rank B The number of coliforms fell to the rank B from the first day, exceeding the upper limit value, and it was found that preservation was not ensured. Also from the results of Examples 3 and 4 and Comparative Example 4, it was found that the storage stability can be sufficiently secured by performing only the bacteriostatic process of Steps 22A and 22B. It became clear once again that this is essential. This is a very important point for manufacturers who clean raw vegetables, and it has been essential to use sodium hypochlorite for cleaning raw vegetables. On the other hand, if bacteriostatic treatment using a sodium chlorite preparation is carried out, sufficient storage stability is ensured without using sodium hypochlorite. More specifically, for 3 days after washing, It has been found that bacteriostatic bacteria and coliforms are bacteriostatically at a problem-free level.

  In addition, the bacteriostatic time in the bacteriostatic process of steps 22A and 22B, that is, the immersion time in the sodium chlorite preparation is not limited to 10 minutes as in Example 1, and sufficient bacteriostasis is possible even for 3 minutes. It turns out that the effect can be achieved. This is an even more important point for manufacturers cleaning raw edible vegetables, and the bacteriostatic time required to carry out the bacteriostatic treatment process is short, so the overall treatment time should be shortened. This indicates that the sodium chlorite preparation as a bacteriostatic agent can be used a plurality of times, thereby making it possible to keep the washing cost low.

<Sensory evaluation>
About the cut leek obtained by implementing Example 3 and Comparative Example 4, respectively, sensory evaluation was performed in the state which contrasted both. In this sensory evaluation, there are four color tone, odor, texture, and flavor as evaluation targets. “Color tone” is evaluated by the evaluator as good, acceptable, or impossible. “Odor” is evaluated by the evaluator. Based on the result of smell smelling, it is evaluated as good, good, or bad by the degree to sense the odor, and the “texture” is good, good, good or bad depending on the degree of freshness (crispy feeling) as a result of actual eating by the evaluator. It was evaluated as “not possible”, and “flavor” was evaluated as “good”, “good” or “impossible” as a result of the overall evaluation by the evaluator.

  As is apparent from Table 7, the sensory evaluation of the washed cut vegetables obtained in Example 3 and Comparative Example 4 was acceptable in all items even after 3 days from the washing operation, It turns out that there is no problem.

  Needless to say, the present invention is not limited to the process configurations and numerical values of the above-described embodiments, and various modifications and changes can be made without departing from the scope of the present invention.

  For example, in Examples 1 and 2 described above, the raw edible vegetables primarily sterilized in the primary sterilization step S12 are once taken out from the sterilization tank, the cut step of step S14 is performed, and the cut is performed in step S16 of step S16. However, the present invention is not limited to such a process. For example, if a mechanism that can be cut in the sterilization tank is used, the present invention It is not necessary to remove the edible vegetables from the sterilization tank after the primary sterilization treatment, and it is not necessary to re-enter the sterilization tank after cutting.

  Moreover, in Example 1 and 2 mentioned above, after bacteriostatic process S22, although it demonstrated so that dehydration process S28 might be performed through rinse process S24, this invention is not limited to such a process, For example, a secondary sterilization step may be additionally added after the bacteriostatic step S22. Thus, by joining the secondary sterilization step after the bacteriostatic step S22, an inexpensive and weak sterilizing power can be used as the bactericidal agent used in the primary sterilization step S12. The damage by the disinfectant with respect to the cut vegetables used as object can be suppressed effectively.

  According to the method for washing raw edible vegetables of this invention, in the bacteriostatic step after cutting the raw edible vegetables, the bacteriostatic effect is obtained by using the sodium chlorite preparation as a bacteriostatic agent in the bacteriostatic step. The number of general viable bacteria and the number of coliforms at the time when 3 days have passed after the cleaning treatment does not exceed the upper limit derived from the food hygiene standards, and the storage stability is sufficiently achieved. It will be. As a result, it was possible to extend the last day after the cleaning process (one day has passed) as the expiry date up to 3 days, and it was possible to dramatically improve the yield accompanying this, As a result, it is possible to reliably improve the profit rate based on the yield improvement. Therefore, the cleaning method for raw edible vegetables and the like of the present invention is extremely useful for industrial production of cut vegetables provided by cutting raw edible vegetables.

Claims (19)

Using a sodium chlorite preparation, a washing method for raw edible vegetables and the like that at least bacteriostat raw materials such as raw edible vegetables,
A bacteriostatic step of immersing the pre-cut active ingredient in a bacteriostatic solution containing a sodium chlorite preparation;
A rinsing step of rinsing the cut active substance bacteriostatically performed in this bacteriostatic step with tap water or well water;
A method for cleaning raw edible vegetables and the like, comprising:   The method for cleaning raw edible vegetables and the like according to claim 1, further comprising a cleaning step of cleaning the cut active ingredient prior to the bacteriostatic step.   In the said washing | cleaning process, the said processed raw material is wash | cleaned with a washing machine using neutral detergent, The washing | cleaning processing method of raw vegetables etc. of Claim 2 characterized by the above-mentioned.   The method for cleaning raw edible vegetables and the like according to claim 1, further comprising a primary sterilization step of sterilizing the raw material prior to cutting.   5. The method for cleaning raw edible vegetables and the like according to claim 4, wherein in the primary sterilization step, the active ingredient is immersed in an aqueous sodium hypochlorite solution.   6. The method for cleaning raw edible vegetables and the like according to claim 5, wherein, in the primary sterilization step, the active ingredient is immersed in an aqueous sodium hypochlorite solution having a concentration of 200 ppm for 5 minutes.   Prior to the bacteriostatic step, the method further comprises a secondary sterilization step of sterilizing the cut active ingredient, and the method for cleaning raw edible vegetables and the like according to claim 4.   The method for cleaning raw edible vegetables and the like according to claim 7, wherein in the secondary sterilization step, the raw material is immersed in subaqueous carbonate.   9. The method for cleaning raw edible vegetables and the like according to claim 8, wherein, in the secondary sterilization step, the active ingredient is immersed in a carbonated subaqueous solution having a concentration of 100 ppm for 5 minutes.   The said bacteriostatic process WHEREIN: The said active ingredient is immersed in the said sodium chlorite formulation in the range for 3 to 10 minutes, The washing | cleaning processing method of the raw edible vegetables etc. of Claim 1 characterized by the above-mentioned.   In the said bacteriostatic process, the said active ingredient is immersed in the sodium chlorite formulation containing at least sodium chlorite and alkaline ionized water, The washing | cleaning processing method of the vegetables for raw consumption of Claim 1 characterized by the above-mentioned.   The method for cleaning raw edible vegetables and the like according to claim 11, wherein the sodium chlorite preparation is added at 1.0% by weight.   The method for cleaning raw edible vegetables and the like according to claim 11, wherein the sodium chlorite preparation further comprises sodium hydrogen carbonate and trisodium citrate.   The sodium chlorite preparation contains only sodium chlorite, alkaline ionized water, sodium hydrogen carbonate, trisodium citrate, and the remaining water. Cleaning method.   12. The method of cleaning raw edible vegetables and the like according to claim 11, wherein the alkaline ionized water has a pH value (25 [deg.] C.) set in a range of 11.0 to 13.0. In the washing treatment method for raw edible vegetables, etc., it is a sodium chlorite preparation used in a bacteriostatic process for bacteriostatic of the raw materials such as raw edible vegetables,
A sodium chlorite preparation characterized by comprising sodium chlorite, alkaline ionized water, sodium hydrogen carbonate, and trisodium citrate.   The sodium chlorite preparation according to claim 16, comprising only sodium chlorite, alkaline ionized water, sodium hydrogen carbonate, trisodium citrate and the remaining water.   The addition amount of the sodium chlorite to the sodium chlorite preparation is 5.0% by weight, the addition amount of the alkaline ionized water is 2.0% by weight, and the sodium chlorite The sodium chlorite preparation according to claim 16, wherein the addition amount is 5.0% by weight, and the addition amount of the alkaline ionized water is 2.0% by weight.   The sodium chlorite preparation according to claim 16, wherein the alkaline ionized water has a pH value (25 ° C) set in a range of 11.0 to 13.0.

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