CN107835644A - 调味酱的灭菌方法 - Google Patents
调味酱的灭菌方法 Download PDFInfo
- Publication number
- CN107835644A CN107835644A CN201680041186.2A CN201680041186A CN107835644A CN 107835644 A CN107835644 A CN 107835644A CN 201680041186 A CN201680041186 A CN 201680041186A CN 107835644 A CN107835644 A CN 107835644A
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- CN
- China
- Prior art keywords
- sauce
- antimicrobial
- method described
- blanching
- tartar sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
本发明涉及调味酱的灭菌方法,其包括在超高压下的灭菌步骤。与常规热灭菌方法相比,根据一个实施方案的调味酱的灭菌方法具有改善味道和风味以及对调味酱具有优异灭菌效果的优点。
Description
技术领域
本发明涉及对调味酱进行灭菌的方法,其包括在超高压下进行灭菌。
背景技术
韩国代表性食品韩式烤肉是引领韩国食品全球化的菜肴,使用韩式烤肉的多种加工食品的销售扩展到了多个全球市场,包括美国、欧洲、中国、日本等。然而,在作为基于韩式烤肉的加工食品的关键成分的调味酱中,用作主要成分的多种香辛蔬菜如蒜、姜、洋葱等以及酱油中存在有大量高耐热性的孢子形成性芽孢杆菌属微生物。因此,为了在室温下储存这种调味酱,不可避免地要对其进行热灭菌处理,而由于加热会发生对其品质的破坏。因此,在基于韩式烤肉的加工食品(如韩式烤肉调味酱等)的全球化中,开发并应用能够确保高品质的最佳灭菌方法可能是最重要的。
目前,对商业上可应用的调味酱和与之类似的糊状酱进行灭菌的方法主要是热灭菌方法,其通过在具有静态双蒸汽夹套的制备罐中将这种酱在85℃至90℃的温度下加热30分钟至45分钟然后将酱热灌装(hot-filling)来进行,或使用管式热交换型连续热灭菌器来进行。当使用这样的热灭菌方法时,杀死了大部分微生物营养细胞,但是由于香辛蔬菜耐热性低的特性,加热导致品质降低,并且在耐热性的孢子形成性细菌的情况下,难以有效地减少细菌的数量,因此在室温下分配的产品可具有潜在的安全风险。
除了热灭菌方法之外,还有加入多种天然抗微生物剂如醇、有机酸、表面活性剂、细菌素、钙制剂等的方法,但是这些方法在控制微生物方面具有相对低的效果,并且造成感官品质(如味道、风味、颜色等)的降低,因此在其使用上存在许多限制。
因此,当使用现有加工和灭菌方法时,难以通过有效地控制在香辛蔬菜和调味成分中生长的耐热微生物来延长产品的保质期,因此需要开发能够有效控制耐热性孢子形成性微生物和真菌的新的灭菌方法。
发明内容
技术问题
本发明的一个方面提供了对调味酱进行灭菌的方法,其包括:将香辛蔬菜浸渍在包含抗微生物剂的溶液中;烫漂浸渍在所述包含抗微生物剂的溶液中的香辛蔬菜;通过将经烫漂的香辛蔬菜与调味成分和增稠剂混合来制备调味酱;以及包装所述调味酱并在超高压下对所得酱进行灭菌。
技术方案
本发明的一个实施方案提供了对调味酱进行灭菌的方法,其包括:
将香辛蔬菜浸渍在包含抗微生物剂的溶液中(操作S101);
烫漂浸渍在所述包含抗微生物剂的溶液中的香辛蔬菜(操作S102);
通过将经烫漂的香辛蔬菜与调味成分和增稠剂混合来制备调味酱(操作S103);以及
包装所述调味酱并在超高压下对所得酱进行灭菌(操作S104)。
在下文中,将参照图1的流程图详细描述本发明对调味酱进行灭菌的方法的每个过程。
在根据本发明的一个实施方案对调味酱进行灭菌的方法中,首先进行将香辛蔬菜浸渍在包含抗微生物剂的溶液中的过程(操作S101)。
根据一个实施方案,香辛蔬菜是指被添加以增加调味酱的味道和风味的蔬菜,可以是例如选自以下的至少一种蔬菜:蒜、姜、辣椒、黑胡椒、洋葱和葱,但是本发明不限于此。香辛蔬菜在浸渍过程之前可用水充分洗涤以除去存在于蔬菜表面上的污染物。
根据一个实施方案,抗微生物剂可选自:次氯酸钠、次氯酸、二氧化氯、臭氧、过氧化氢、有机酸、细菌素、聚赖氨酸和维生素B1月桂基硫酸盐,但是本发明不限于此。有机酸可以是能够通过抑制微生物的生长来表现出灭菌效果的任何有机酸,例如乳酸、乙酸、柠檬酸或琥珀酸,但是本发明不限于此。另外,用作抗微生物剂的细菌素可以是例如乳酸链球菌素(Nisin)或含有乳酸链球菌素的发酵提取物。同时,抗微生物剂的种类和量可通过综合考虑调味酱的预期灭菌效果及其对感官品质如味道、风味、颜色、质感等的效果来适当调整。
根据一个实施方案,抗微生物剂可溶解在水中,并且包含抗微生物剂的溶液可以包含相对于水的重量0.01%(w/w)至3%(w/w)的抗微生物剂。
同时,当香辛蔬菜浸渍在包含抗微生物剂的溶液中时,可以以足以表现出灭菌效果的量使用该溶液,并且浸渍时间可为约30分钟至约2小时。
接下来,进行对浸渍在包含抗微生物剂的溶液中的香辛蔬菜烫漂的过程(操作S102)。
根据一个实施方案,所述烫漂过程(在下文中,与“烫漂(blenching)加热”以相同含义使用)可通过在80℃至100℃的温度的水中烫漂浸渍在包含抗微生物剂的溶液中的香辛蔬菜来进行。最优选地,香辛蔬菜可在90℃至95℃的温度的水中烫漂。另外,所述方法在烫漂过程之前还可包括:在浸渍过程(操作S101)之后充分洗涤香辛蔬菜以除去残留的抗微生物剂。
同时,烫漂过程可在上述温度的水中进行20秒至50秒,最优选30秒至40秒。
随后,进行通过将经烫漂的香辛蔬菜与调味成分和增稠剂混合来制备调味酱的过程(操作S103)。
根据一个实施方案,调味成分可以是根据待制备的期望调味酱的适当调味成分的混合物,例如选自以下的至少一种调味成分:糖、盐、酱油、辣椒酱、大豆酱、醋、辣椒粉、海带、虾、凤尾鱼和香菇,但是本发明不限于此。
同时,本过程中使用的增稠剂是用于通过提高食品的黏度来改善食品的触感,并且通过抑制水分从食品中分离来改善和保持食品的味道和品质的食品添加剂,并且可以是例如藻酸丙二醇酯、羧甲基纤维素钾、改性淀粉、藻酸铵、葡糖胺、瓜尔胶、果胶等。
调味酱可以通过将香辛蔬菜、调味成分和增稠剂混合并根据本领域已知的方法(例如加热等)烹饪所得到混合物来制备成期望的风味和形状。
最后,进行包装调味酱并在超高压下对所得酱进行灭菌的过程(操作S104)。
根据一个实施方案,所述包装过程可使用耐超高压的适当包装材料来进行,并且包装材料可以根据待生产的调味酱的类型和消费者偏好来选择。例如,包装材料可以选自袋、塑料容器、玻璃瓶、管和罐,但是本发明不限于此。
根据一个实施方案,在根据本发明的灭菌方法中,在包装所制备的调味酱之后,最终可向其施加200MPa至900MPa的压力。优选地,可施加500MPa至900MPa的压力。施加压力所用的时间可以为3分钟至60分钟。
根据一个实施方案,施加压力时的温度可以为20℃至100℃。也就是说,在超高压状态下,不进行加热或进行加热,从而提高调味酱的感官品质,例如味道、质感、颜色等,并且表现出灭菌效果和使有害酶失活的效果。
有利效果
根据一个实施方案对调味酱进行灭菌的方法的优点在于:与现有热灭菌方法的效果相比,该方法对调味酱具有更优异的灭菌效果,并且增强了味道和风味。
附图简述
图1是举例说明根据一个实施方案的调味酱的灭菌方法的过程的流程图。
最佳方式
本发明的一个实施方案提供了对调味酱进行灭菌的方法,其包括:
将香辛蔬菜浸渍在包含抗微生物剂的溶液中;
烫漂浸渍在所述包含抗微生物剂的溶液中的香辛蔬菜;
通过将经烫漂的香辛蔬菜与调味成分和增稠剂混合来制备调味酱;以及
包装所述调味酱并在超高压下对所得酱进行灭菌。
根据本发明的一个实施方案,香辛蔬菜可以是选自以下的至少一种蔬菜:蒜、姜、辣椒、黑胡椒、洋葱和葱,但是本发明不限于此。
根据一个实施方案,抗微生物剂可选自:次氯酸钠、次氯酸、二氧化氯、臭氧、过氧化氢、有机酸、细菌素、聚赖氨酸和维生素B1月桂基硫酸盐,但是本发明不限于此。
根据一个实施方案,抗微生物剂可溶解在水中,并且包含抗微生物剂的溶液可包含相对于水的重量0.01%(w/w)至3%(w/w)的抗微生物剂。
根据一个实施方案,烫漂过程可通过在80℃至100℃的温度的水中烫漂浸渍在包含抗微生物剂的溶液中的香辛蔬菜来进行。
根据一个实施方案,调味成分可以是选自以下的至少一种调味成分:糖、盐、酱油、辣椒酱、大豆酱、醋、辣椒粉、海带、虾、凤尾鱼和香菇。
根据一个实施方案,灭菌过程可通过施加200MPa至900MPa,优选500MPa至900MPa的压力来进行。
根据一个实施方案,灭菌过程可在20℃至100℃的温度下进行。
根据一个实施方案,包装过程可使用选自以下的包装材料来进行:袋、塑料容器、玻璃瓶、管和罐。
模式
在下文中,将参照一些实施例进一步详细描述一个或更多个实施方案。然而,提供这些实施例仅用于解释一个或更多个实施方案的目的,而不旨在限制本发明的范围。
实施例1:调味酱制备方法
使用根据本发明的一个实施方案的灭菌方法制备无菌调味酱,其流程图示出在图1中。使用蒜和姜作为香辛蔬菜。
实施例1-1:香辛蔬菜的洗涤、脱水和挑选
为了除去附着在蒜和姜的表面上的污染物如灰尘、异物等,将蒜和姜用清水洗涤三次,然后使用脱水机在以700rpm旋转的同时脱水1分钟。脱水后,挑出并除去受损的蒜和姜或者被枯萎病和害虫损坏的蒜和姜。实施例1-2:通过浸渍在抗微生物溶液中和烫漂(blenching)加热进行灭菌
将经洗涤和挑选的蒜和姜在室温下浸渍在100ppm的次氯酸(hypochlorous acid)溶液中1小时(以下称为“抗微生物溶液浸渍法”),用清水洗涤,然后在95℃的水中进行烫漂加热30秒(以下称为“烫漂加热法”)。
实施例1-3:调味成分的混合、烹饪和加热
将经过上述实施例1-2的预处理灭菌过程的蒜和姜切片,与调味成分如糖、酱油、调料等以及增稠剂混合,然后在85℃加热约20分钟,从而完成调味酱的制备。
实施例1-4:包装和高压灭菌
将通过实施例1-1至1-3的过程制备的调味酱以200g/单位的量包装在透明耐热袋中,然后在25℃至100℃的温度和500MPa的压力下处理3分钟至10分钟,从而完成可以以冷冻状态或在室温下分配的经加工食品的制造。
实施例2:预处理灭菌过程对微生物的灭菌效果的测量
使用恒温循环水浴进行蒜和姜的预处理和灭菌处理,并研究对总细菌、耐热性芽孢杆菌属细菌以及真菌如酵母和霉菌的灭菌效果。
实施例2-1:多种灭菌过程对细菌和真菌的灭菌效果的测量
研究了多种灭菌方法对蒜和姜样品的灭菌效果。作为实验的结果,如下表1所示,切碎的蒜和姜的抗菌成分表现出对真菌的灭菌效果,但由于耐热性芽孢杆菌属细菌以约103CFU/g的群体自然生长,所以几乎不表现出对总细菌数的灭菌效果。另外,确认了抗微生物溶液浸渍法对全姜中的真菌具有轻微灭菌效果,但是没有看到对耐热性芽孢杆菌属细菌的灭菌效果,因为总细菌数几乎没有变化。与此相对,确认了在90℃进行40秒的烫漂加热法是最有效的方法,因为蒜和姜中的总细菌数和真菌数二者均为约103CFU/g。
表1
实例2-2:预处理灭菌过程的优化
如下表2所示,可以看出,当在90℃至95℃的温度下进行烫漂加热30秒至40秒时,在全蒜中杀死了细菌和真菌两者,与蒜相比,在全姜中有更大量的耐热性芽孢杆菌属细菌自然生长,甚至在烫漂后保留了约102CFU/g的细菌。
表2
因此,为了提高对全姜的灭菌效果,首先进行抗微生物溶液浸渍法,然后根据表2中所示的烫漂条件进行烫漂。结果,如下表3所示,确认了所有四个条件均表现出使总细菌数减少平均约101CFU/g的效果。另外看到,与剥皮和洗涤对照相比,表现出对于耐热性芽孢杆菌属细菌,使细菌减少102CFU/g的效果,其确认了当两种预处理方法组合时增强了灭菌效果。
表3
从以上的结果可以确认,在包括韩式烤肉调味酱的调味酱的主要成分中,当将由于包含大量耐热性孢子形成性细菌而成为灭菌的主要目标的蒜和姜首先浸渍在抗微生物溶液中然后进行烫漂加热时,细菌可被几乎消除,确认了这些过程可用作根据本发明的一个实施方案对调味酱进行灭菌的方法的预处理灭菌方法。
实施例3:根据预处理灭菌过程和超高压灭菌过程的调味酱灭菌效果的测量
通过使用实验室规模高压处理器(High pressure processor,Hiperbaric)对包装在袋中的样品施加100MPa、300MPa和500MPa的压力0分钟、5分钟、10分钟、15分钟和20分钟来进行超高压灭菌过程。此时,根据实验组的条件,将温度设定为25℃至100℃,并且在100MPa至500MPa下,花费26秒至2分钟和30秒的启动时间(Come-uptime)。灭菌结束后,通过将相应微生物在适当的培养基中于37℃培养48小时,并且使用菌落计数法对相应的微生物进行计数来进行细菌和真菌的测量。
实施例3-1:根据预处理灭菌过程和超高压未加热灭菌过程的调味酱的灭菌效果和感官评价
使用已根据实施例2-2进行了预处理灭菌过程(抗微生物溶液浸渍法和烫漂加热法)的蒜和姜制备调味酱,在室温(25℃)下向制备的调味酱施加500MPa的超高压3分钟,然后以冷冻状态以及在室温下储存。其结果示出在下表4中,从中可以看出,在两种情况下均未观察到微生物的增殖,因此可以确保针对微生物的安全性。
此外,使用通过上述方法制备的调味酱,由CJ CheilJedang Co.,Ltd的30位员工进行感官评价,其结果是,看到考虑味道、风味、质感和外观的平均得分为4.05分(满分5分),显著高于通过现有热灭菌方法制备的调味酱的平均得分(即,3.80分)。
实施例3-2:根据预处理灭菌过程和超高压加热灭菌过程的调味酱的灭菌效果和感官评价
使用已根据实施例2-2进行了预处理灭菌过程的蒜和姜制备调味酱,在90℃至100℃的温度下向制备的调味酱施加500MPa的超高压3分钟,然后以冷冻状态以及在室温下储存。其结果示出在下表4中,从中可以看出,在两种情况下均未观察到微生物的增殖,因此可以确保针对微生物的安全性。
此外,使用通过上述方法制备的调味酱,由CJ CheilJedang Co.,Ltd的30位员工进行感官评价,其结果是,看到考虑味道、风味、质感和外观的平均得分为3.95分(满分5分),显著高于通过现有热灭菌方法制备的调味酱的平均得分(即,3.80分)。从上述结果可以确认,当使用根据本发明的一个实施方案的灭菌方法时,由于产品的优异的味道、风味、质感和外观,其在未来商业化方面具有高度的应用性。
表4
已经描述了本发明的一些示例性实施方案。本发明所属领域的技术人员将理解,可以在不脱离本发明的基本特征的情况下以修改的形式来实施本发明。因此,所公开的实施方案应该仅以说明性的意义来考虑,而不是为了限制的目的。本发明的范围由所附权利要求限定,而不是由前面的描述限定,并且在与其等同的范围内的所有差异应被解释为在本发明的范围内。
Claims (9)
1.对调味酱进行灭菌的方法,所述方法包括:
将香辛蔬菜浸渍在包含抗微生物剂的溶液中;
烫漂浸渍在所述包含抗微生物剂的溶液中的香辛蔬菜;
通过将经烫漂的香辛蔬菜与调味成分和增稠剂混合来制备调味酱;以及
包装所述调味酱并在超高压下对所得酱进行灭菌。
2.权利要求1所述的方法,其中所述香辛蔬菜包含选自以下的至少一种:蒜、姜、辣椒、黑胡椒、洋葱和葱。
3.权利要求1所述的方法,其中所述抗微生物剂选自:次氯酸钠、次氯酸、二氧化氯、臭氧、过氧化氢、有机酸、细菌素、聚赖氨酸和维生素B1月桂基硫酸盐。
4.权利要求1所述的方法,其中所述包含抗微生物剂的溶液包含0.01%(w/w)至3%(w/w)的抗微生物剂。
5.权利要求1所述的方法,其中所述烫漂通过在80℃至100℃的温度的水中烫漂浸渍在所述包含抗微生物剂的溶液中的香辛蔬菜来进行。
6.权利要求1所述的方法,其中所述调味成分包含选自以下的至少一种:糖、精制盐、酱油、辣椒酱、大豆酱、醋、辣椒粉、海带、虾、凤尾鱼和香菇。
7.权利要求1所述的方法,其中所述灭菌通过施加200MPa至900MPa的压力来进行。
8.权利要求1所述的方法,其中所述灭菌在20℃至100℃的温度下进行。
9.权利要求1所述的方法,其中所述包装通过将所述调味酱包装在选自以下的包装材料中来进行:袋、塑料容器、玻璃瓶、管和罐。
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KR1020150099234A KR101786182B1 (ko) | 2015-07-13 | 2015-07-13 | 양념 소스의 살균 방법 |
KR10-2015-0099234 | 2015-07-13 | ||
PCT/KR2016/005425 WO2017010675A1 (ko) | 2015-07-13 | 2016-05-23 | 양념 소스의 살균 방법 |
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CN110742083A (zh) * | 2019-10-12 | 2020-02-04 | 中粮屯河糖业股份有限公司 | 甜菜杀菌剂及其制备方法和应用 |
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KR102413384B1 (ko) * | 2020-08-25 | 2022-06-24 | 백현아 | 차아염소산수 기반의 천연물 살균소독제 및 그 제조 방법 |
CN113317483A (zh) * | 2021-06-16 | 2021-08-31 | 北京工商大学 | 排骨风味的香精及其制备方法、食品 |
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KR20170008028A (ko) | 2017-01-23 |
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WO2017010675A1 (ko) | 2017-01-19 |
EP3323297A1 (en) | 2018-05-23 |
US20190116845A1 (en) | 2019-04-25 |
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JP2018522554A (ja) | 2018-08-16 |
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