Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process

To research wider uses of the low temperature steam heating process, blade vegetables were heated by steam of temperature adjusted from 55°C to 80°C for 5-30 min. The treated vegetables were used for analysis of various ingredients, measurement of color tone and texture, and evaluation of taste. To determine possible sterilizing effect of the process on E. coli, broccoli soaked in nutrient broth with the germ was treated at 60 and 65°C. The breaking stress of Chinese cabbage leaf stalk increased when treated for 30 min at 60°C. The color tone of leaves heated for 10 min at 65°C scarcely changed during storage for 48h at 5°C. The E. coli adhering to broccoli declined from 10 CFU/g to