PROBLEM TO BE SOLVED: To provide a method for producing boiled vegetables, especially bibimbap vegetable ingredients, in which acidity does not become excessive and commercial sterility can be secured while maintaining the texture.SOLUTION: A method includes a step of adjusting the mixture of ingredients and seasoning liquid obtained by adding the seasoning liquid to boiled vegetables passed through a predetermined pretreatment into pH 3.45-3.70, and a sterilization step of satisfying a D value to C.pasteurianum of 5.0-8.0 in the temperature zone of a center temperature 95°C to 100°C of products in a slightly pressurized state.COPYRIGHT: (C)2015,JPO&INPIT【課題】 酸味が過度にならず、かつ食感も維持しつつ、商業的無菌を確保することが可能な水煮野菜の製造方法、とりわけビビンバ野菜具材の製造方法を提供すること。【解決手段】 所定の前処理を経た水煮野菜を、調味液添加により具材と調味液との混合物をpH3.45以上3.70未満に調整する工程、微加圧状態、製品の中心温度95℃~100℃の温度帯にてC.pasteurianumに対するD値が5.0~8.0を満たす殺菌工程を有する。【選択図】なし
