PROBLEM TO BE SOLVED: To provide a method for preventing browning of green vegetables, which does not deteriorate natural tastes of the vegetables, which is excellent in washing and bactericidal properties and which makes keeping quality excellent by enhancing a browning and discoloration prevention effect, and a low-temperature steam heater for use in the same.SOLUTION: A method for preventing browning of green vegetables includes an immersion treatment step (S2-1) of immersing green vegetables after primary washing (S1) for at least 0.5-2 minutes in hot water at 45-55°C, and a low-temperature steam heating treatment step (S2-2) of exposing the green vegetables after the immersion treatment step (S2-1) for 18-22 minutes in a steam atmosphere at 40-50°C.COPYRIGHT: (C)2015,JPO&INPIT【課題】 野菜本来の味を損なうことなく、洗浄・殺菌性に優れ且つ褐変・変色防止効果を高めて日持ちに優れる緑色野菜の褐変防止方法及びこれに用いる低温蒸気加熱装置を創出することを課題とする。【解決手段】 1次洗浄(S1)後の緑色野菜を、少なくとも、45~55℃の湯中に0.5~2分間漬け込む浸漬処理工程(S2-1)と、前記浸漬処理工程(S2-1)後の緑色野菜を40~50℃の水蒸気雰囲気中に18~22分間晒す低温蒸気加熱処理工程(S2-2)と、を有する構成とする。【選択図】 図1
