PROBLEM TO BE SOLVED: To provide a production method of sterilized vegetables with a long shelf life excellent in keeping quality by performing sterilization using an inexpensive chlorine-based sterilant, in which chlorine smell remaining in the vegetables can be removed with a small amount of water, an occurrence of browning is suppressed, and freshness is maintained.SOLUTION: A production method of sterilized vegetables includes a sterilization step for sterilizing vegetables by causing the vegetables to contact a chlorine-based sterilant in a sterilizing device, and a heat shock step for performing heat shock treatment by causing the vegetables sterilized in the sterilization step to contact warm water in a heat shock device. Thereby, it is possible to provide the production method of sterilized vegetables in which sterilization is performed using an inexpensive chlorine-based sterilant, and chlorine smell remaining in the vegetables can be removed with a small amount of water so that the sterilized vegetables with a long shelf life excellent in keeping quality can be produced in which an occurrence of browning is suppressed, and freshness is maintained.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2016,JPO&INPIT【課題】安価な塩素系殺菌剤を用いて殺菌し、野菜に残る塩素臭を少量の水で除去可能であり、褐変の発生を抑制し、ハリを維持し、日持ちを良くした品質維持に優れた殺菌野菜の生産方法を提供する。【解決手段】殺菌装置において、野菜を塩素系殺菌剤に接触させて野菜を殺菌する殺菌工程と、ヒートショック装置において、前記殺菌工程において殺菌された野菜を温水に接触させてヒートショック処理を行うヒートショック工程と、を含むことを特徴とする、殺菌野菜の生産方法とする。これにより、安価な塩素系殺菌剤を用いて殺菌し、野菜に残る塩素臭を少量の水で除去可能であり、褐変の発生を抑制し、ハリを維持し、日持ちを良くした品質維持に優れた殺菌野菜の生産方法を提供することができる。【選択図】図2
