METHOD FOR PRODUCING WASHED BABY LEAVES, AND METHOD OF REDUCING BACTERIAL COUNT OF WASHED BABY LEAVES

To provide a method for producing washed baby leaves with reduced bacterial count.SOLUTION: The present invention relates to a method for producing washed baby leaves. At the time of washing in the production of washed baby leaves, a moisture adhesion rate of the baby leaves after washed is reduced...

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Hauptverfasser:	TAKEDA KOJI, KUMON TAKAO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	TAKEDA KOJI KUMON TAKAO
description	To provide a method for producing washed baby leaves with reduced bacterial count.SOLUTION: The present invention relates to a method for producing washed baby leaves. At the time of washing in the production of washed baby leaves, a moisture adhesion rate of the baby leaves after washed is reduced to 1.0% or less. Preferably, a washing liquid used for the washing contains at least hypochlorous acid, or hypochlorite.SELECTED DRAWING: Figure 1 【課題】菌数が低減された洗浄済みベビーリーフの製造方法の提供。【解決手段】洗浄済みベビーリーフの製造における洗浄時において、洗浄後のベビーリーフの水分付着率を１．０％以下に低下させることを含む、洗浄済みベビーリーフの製造方法。洗浄に用いられる洗浄液は、少なくとも、次亜塩素酸、又は次亜塩素酸塩を含むものであることが好ましい。【選択図】図１
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At the time of washing in the production of washed baby leaves, a moisture adhesion rate of the baby leaves after washed is reduced to 1.0% or less. Preferably, a washing liquid used for the washing contains at least hypochlorous acid, or hypochlorite.SELECTED DRAWING: Figure 1 【課題】菌数が低減された洗浄済みベビーリーフの製造方法の提供。【解決手段】洗浄済みベビーリーフの製造における洗浄時において、洗浄後のベビーリーフの水分付着率を１．０％以下に低下させることを含む、洗浄済みベビーリーフの製造方法。洗浄に用いられる洗浄液は、少なくとも、次亜塩素酸、又は次亜塩素酸塩を含むものであることが好ましい。【選択図】図１</description><language>eng ; jpn</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210422&DB=EPODOC&CC=JP&NR=2021061792A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210422&DB=EPODOC&CC=JP&NR=2021061792A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TAKEDA KOJI</creatorcontrib><creatorcontrib>KUMON TAKAO</creatorcontrib><title>METHOD FOR PRODUCING WASHED BABY LEAVES, AND METHOD OF REDUCING BACTERIAL COUNT OF WASHED BABY LEAVES</title><description>To provide a method for producing washed baby leaves with reduced bacterial count.SOLUTION: The present invention relates to a method for producing washed baby leaves. 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Preferably, a washing liquid used for the washing contains at least hypochlorous acid, or hypochlorite.SELECTED DRAWING: Figure 1 【課題】菌数が低減された洗浄済みベビーリーフの製造方法の提供。【解決手段】洗浄済みベビーリーフの製造における洗浄時において、洗浄後のベビーリーフの水分付着率を１．０％以下に低下させることを含む、洗浄済みベビーリーフの製造方法。洗浄に用いられる洗浄液は、少なくとも、次亜塩素酸、又は次亜塩素酸塩を含むものであることが好ましい。【選択図】図１</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZEj1dQ3x8HdRcPMPUggI8ncJdfb0c1cIdwz2cHVRcHJ0ilTwcXUMcw3WUXD0c1GAKvZ3UwhyhSp1cnQOcQ3ydPRRcPYP9QsByWHq5mFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgZGhgZmhuaWRo7GRCkCAIBRNG4</recordid><startdate>20210422</startdate><enddate>20210422</enddate><creator>TAKEDA KOJI</creator><creator>KUMON TAKAO</creator><scope>EVB</scope></search><sort><creationdate>20210422</creationdate><title>METHOD FOR PRODUCING WASHED BABY LEAVES, AND METHOD OF REDUCING BACTERIAL COUNT OF WASHED BABY LEAVES</title><author>TAKEDA KOJI ; KUMON TAKAO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2021061792A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2021</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>TAKEDA KOJI</creatorcontrib><creatorcontrib>KUMON TAKAO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TAKEDA KOJI</au><au>KUMON TAKAO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING WASHED BABY LEAVES, AND METHOD OF REDUCING BACTERIAL COUNT OF WASHED BABY LEAVES</title><date>2021-04-22</date><risdate>2021</risdate><abstract>To provide a method for producing washed baby leaves with reduced bacterial count.SOLUTION: The present invention relates to a method for producing washed baby leaves. 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subjects	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	METHOD FOR PRODUCING WASHED BABY LEAVES, AND METHOD OF REDUCING BACTERIAL COUNT OF WASHED BABY LEAVES
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