JP2000333655A - Heat sterilization of stock of bean sprout or sprouted vegetable - Google Patents
Heat sterilization of stock of bean sprout or sprouted vegetableInfo
- Publication number
- JP2000333655A JP2000333655A JP11144554A JP14455499A JP2000333655A JP 2000333655 A JP2000333655 A JP 2000333655A JP 11144554 A JP11144554 A JP 11144554A JP 14455499 A JP14455499 A JP 14455499A JP 2000333655 A JP2000333655 A JP 2000333655A
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- temperature
- beans
- heat
- raw material
- bean sprouts
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、生鮮野菜であるモ
ヤシ、芽出し野菜の原料にマイクロ波と水蒸気とを与え
て殺菌する加熱殺菌方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat sterilization method for sterilizing raw material of fresh vegetables such as bean sprouts and sprouted vegetables by applying microwaves and steam to the raw materials.
【０００２】[0002]
【従来の技術】モヤシは、米麦、豆類、そ菜などの種子
や豆（以下、「原料」という）を人為的に水に浸し、適
当な温度を与え、暗い所で発芽させた若芽の総称である
が、現在、商品として流通しているのはブラックマッ
ペ、緑豆を原料とするモヤシ、大豆モヤシおよびアルフ
ァルファモヤシが主流である。2. Description of the Related Art Sprouts are a general term for young shoots obtained by artificially immersing seeds and beans (hereinafter referred to as "raw materials") of rice, wheat, legumes and soybeans in water, applying an appropriate temperature, and germinating in a dark place. Currently, black mappe, bean sprouts made from green beans, soy bean sprouts, and alfalfa sprouts are mainly distributed as commercial products.
【０００３】この原料は、主にタイ、ミャンマ−、ベト
ナム、中国などの国々から輸入されているが、ほとんど
の原料が植物病原性のカビや病原菌に汚染されている。
この汚染された原料は確実に殺菌処理しないと、生産工
程で原料に腐敗が発生するため、製品価値が著しく低下
し、また、強いては廃棄処分しなければならなく、生産
業者にとって経済損失が多くなる。したがって、原料の
確実な殺菌処理が必要であり、また、確実な原料の殺菌
は衛生安全管理の上からも望ましい。[0003] This raw material is mainly imported from countries such as Thailand, Myanmar, Vietnam and China, but most of the raw material is contaminated with phytopathogenic fungi and pathogenic bacteria.
If this contaminated raw material is not surely sterilized, the raw material will rot in the production process, resulting in a significant decrease in product value and, at the cost of having to dispose of it. Become. Therefore, the raw material must be surely sterilized, and the reliable sterilization of the raw material is also desirable from the viewpoint of hygiene and safety management.
【０００４】図２は原料豆から発芽させるモヤシの生産
工程を示す。この工程において、漬込室では原料豆を洗
浄した後、温水（３０〜４０°）に５〜７時間浸漬され
る。また、栽培室では、原料豆に１８℃の水を６時間ご
とに散水して発芽育成する。FIG. 2 shows a process of producing bean sprouts germinated from raw beans. In this step, after the raw beans are washed in the pickling room, they are immersed in warm water (30 to 40 °) for 5 to 7 hours. In the cultivation room, the beans are sprinkled with water at 18 ° C. every six hours to germinate and grow.
【０００５】この生産工程のように、大半の生産業者は
殺菌処理を行なっていないが、一部の生産業者は、塩素
により殺菌処理し、或いは、加熱によって殺菌処理して
いる。[0005] As in this production process, most producers do not sterilize, but some producers sterilize by chlorine or sterilize by heating.
【０００６】塩素による殺菌処理は、使用する水に塩素
を添加してその殺菌力で原料豆を殺菌する方法である。
加熱による殺菌処理は、８０〜９０℃に昇温した温水中
に原料豆を浸漬して加熱殺菌する方法である。[0006] The sterilization treatment with chlorine is a method of adding chlorine to water to be used and sterilizing raw beans with its sterilizing power.
The sterilization treatment by heating is a method in which raw beans are immersed in warm water heated to 80 to 90 ° C. and sterilized by heating.
【０００７】[0007]
【発明が解決しようとする課題】塩素による殺菌処理
は、殺菌効果が不充分で、万全な殺菌効果が期待でき
ず、また、塩素濃度の安全管理維持を常時監視する必要
があり大変である。The sterilization treatment with chlorine has a poor sterilizing effect and cannot be expected to have a perfect sterilizing effect, and it is necessary to constantly monitor the safety management and maintenance of the chlorine concentration.
【０００８】加熱による殺菌処理は、安全で簡便な殺菌
方法であり、その手段として、温水による方式、熱風・
遠赤外線による方式がある。[0008] Sterilization treatment by heating is a safe and simple sterilization method.
There is a method using far infrared rays.
【０００９】温水方式では、８０〜９０℃に調整された
温水に原料豆を浸漬し、原料豆の表面より芯部へ熱伝達
して加熱殺菌するメカニズムをとるため、温水の温度、
浸漬の時間の管理が大変重要となる。温水の保有する熱
エネルギ−量が、浸漬する原料豆の昇温に充分勝てる熱
量をもっていないと温水の温度が低下し殺菌効果が悪く
なる。In the hot water method, the raw beans are immersed in warm water adjusted to 80 to 90 ° C., and a heat transfer is performed from the surface of the raw beans to the core to sterilize by heating.
It is very important to control the immersion time. If the amount of thermal energy possessed by the hot water does not have enough heat to raise the temperature of the raw beans to be immersed, the temperature of the hot water decreases and the sterilization effect deteriorates.
【００１０】逆に、温水の温度が高すぎたり、浸漬の時
間が長すぎたりすると、原料豆が、死傷し発芽しなかっ
たりするため、殺菌の処理条件が意外に狭い。また、熱
風・遠赤外線などによる加熱殺菌法は、加熱と同時に原
料豆の表面から水分の蒸発が起り乾燥し過ぎて、原料豆
が生存できなくなるトラブルが起きやすい。このことか
ら、いずれの殺菌方式もシビアな管理が要求される。On the other hand, if the temperature of the hot water is too high or the immersion time is too long, the raw beans are injured and do not germinate, so that the sterilization treatment conditions are unexpectedly narrow. In the heat sterilization method using hot air, far infrared rays, or the like, a problem is likely to occur in which the raw beans cannot survive due to evaporation of moisture from the surface of the raw beans at the same time as heating, resulting in excessive drying. For this reason, severe management is required for each sterilization method.
【００１１】一方、モヤシをはじめ、芽出し野菜の代表
であるカイワレ大根、豆苗などは生鮮野菜として流通
し、鮮度が最も要求される商品特性をもっていることか
ら、生産業者は毎日配送する日配の形態をとっている
が、最近、特に問題になっている一般生菌、サルモネラ
菌、Ｏ−１５７（病原性大腸菌）等の汚染など、食品衛
生の観点からもＨＡＣＣＰ（Ｈａｚａｒｄ Ａｎａｌｙ
ｓｉｓ ａｎｄ Ｃｒｉｔｉｃａｌ Ｃｏｎｔｒｏｌ
Ｐｏｉｎｔ：危害分積重要管理点）対策が重要視されて
おり、簡便で確実な殺菌方法が切望されている。On the other hand, bean sprouts, sprouts such as sprouts and bean seedlings, which are representatives of sprouting vegetables, are distributed as fresh vegetables and have the characteristics of products that require the most freshness. HACCP (Hazard Analysis) from the viewpoint of food hygiene, such as contamination of general viable bacteria, Salmonella, O-157 (pathogenic Escherichia coli), etc., which has recently become a particular problem.
sis and Critical Control
(Point: Hazardous volume important control point) Countermeasures are regarded as important, and a simple and reliable sterilization method is eagerly desired.
【００１２】そこで、本発明は上記した実情にかんが
み、モヤシ、芽出し野菜の原料を確実に殺菌することが
できる加熱殺菌方法を提案する。In view of the above circumstances, the present invention proposes a heat sterilization method capable of reliably sterilizing raw materials of bean sprouts and sprouted vegetables.
【００１３】[0013]
【課題を解決するための手段】上記した目的を達成する
ため、本発明では、第１の発明として、モヤシ、芽出し
野菜の原料を発芽栽培させてモヤシ、芽出し野菜を生産
する工程において、マイクロ波加熱室で、原料にマイク
ロ波エネルギ−と水蒸気エネルギ−とを与え、原料の含
有水分を乾燥させずに、かつ、原料の品温が死傷温度に
至らないようにして、数十秒〜数百秒の時間で昇温させ
殺菌することを特徴とするモヤシ、芽出し野菜の原料の
加熱殺菌方法を提案する。Means for Solving the Problems In order to achieve the above object, according to the present invention, as a first invention, a process of germinating and cultivating a raw material of bean sprouts and sprouted vegetables to produce bean sprouts and sprouted vegetables is carried out by microwaves. In the heating chamber, microwave energy and water vapor energy are applied to the raw material, and the moisture content of the raw material is not dried, and the temperature of the raw material does not reach the injury temperature. We propose a heat sterilization method for raw materials of bean sprouts and sprouted vegetables, which is characterized by raising the temperature in seconds and sterilizing.
【００１４】また、第２の発明としては、第１の発明に
おいて、マイクロ波加熱室内に投入する水蒸気エネルギ
−は、常圧に近い圧力で、熱交換器を強制循環し、１０
０〜２００℃程度の範囲まで昇温させ、原料を加熱殺菌
させるだけの充分なエネルギ−を補給する加熱殺菌方法
を提案する。According to a second aspect of the present invention, in the first aspect, the steam energy introduced into the microwave heating chamber is forcedly circulated through the heat exchanger at a pressure close to the normal pressure, and
A heat sterilization method is proposed in which the temperature is raised to a range of about 0 to 200 ° C. and sufficient energy is supplied to heat sterilize the raw material.
【００１５】さらに、第３の発明としては、第１の発明
において、マイクロ波加熱室で、加熱殺菌した原料を、
直ちに空冷で強制冷却し、品温を常温付近まで冷却する
加熱殺菌方法を提案する。Further, as a third invention, in the first invention, the raw material heat-sterilized in the microwave heating chamber is
We propose a heat sterilization method that immediately cools the product to near room temperature by forced cooling with air cooling.
【００１６】[0016]
【作用】この発明は、水蒸気の雰囲気中でマイクロ波加
熱を行なうため、原料を乾燥させることなく加熱するこ
とができる。さらに、この水蒸気で原料の表面が昇温さ
れると同時に、マイクロ波によって内部を発熱し、内外
部から均一に急速加熱するので、数十秒〜数百秒（例え
ば、３０〜２００秒）の時間で、品温を、例えば、７３
〜８８℃（好ましくは、８０℃±３℃）の範囲に上げ、
原料を死傷させることなく加熱殺菌することができる。
なお、原料は品温を高くしすぎて、死傷温度（例えば、
原料豆では９０℃前後）となると発芽しなくなる。ま
た、このように温度、加熱時間の範囲が広く取れるの
で、実用面で余裕を見ることができ、手数のかからない
殺菌処理となる。According to the present invention, microwave heating is performed in an atmosphere of water vapor, so that the raw material can be heated without drying. Furthermore, since the surface of the raw material is heated by the water vapor, the inside of the raw material is heated by the microwave and is rapidly heated uniformly from inside and outside. In time, the product temperature is, for example, 73
~ 88 ° C (preferably 80 ° C ± 3 ° C),
Heat sterilization can be carried out without damaging the raw material.
In addition, the raw material temperature is too high, the injury temperature (for example,
When the temperature is around 90 ° C for raw beans), germination stops. Further, since the range of the temperature and the heating time can be widened as described above, a margin can be seen in practical use, and the sterilization process can be performed without any trouble.
【００１７】また、本発明は、水蒸気の温度が低下しな
いように循環ファンとヒ−タ−より構成する熱交換器を
強制的に循環させて、温度１００〜２００℃の範囲に調
整し、原料を充分加熱できるようにエネルギ−を補給し
ているので安定した条件を得ることができる。Further, according to the present invention, the heat exchanger composed of a circulating fan and a heater is forcibly circulated so that the temperature of steam does not decrease, and the temperature is adjusted to a range of 100 to 200 ° C. The energy is supplied so that the heating can be sufficiently performed, so that stable conditions can be obtained.
【００１８】さらに、殺菌処理された原料は、直ちに常
温（好ましくは３０〜４０℃程度）まで強制冷却させる
ことによって加熱時におけるダメ−ジを回避しているの
で、原料は生きたままで汚染されている植物病原性のカ
ビ・病原菌を確実に殺菌処理することができる。また、
このときの原料は、ほとんど含水率が変化していないの
でこのままの状態で長期保存することが可能になる。Further, since the raw material that has been sterilized is immediately cooled down to room temperature (preferably about 30 to 40 ° C.) to avoid damage during heating, the raw material is contaminated while being alive. It is possible to surely sterilize phytopathogenic fungi and pathogenic bacteria. Also,
At this time, the raw material has almost no change in the water content, and thus can be stored for a long time in this state.
【００１９】従来の塩素殺菌、温水浸漬殺菌のように吸
湿した原料はすぐに発芽をするため、殺菌と栽培工程を
分離することができなかったが、本発明は、上記のよう
に殺菌と栽培工程とを分けて処理できることを可能にし
た。このため、オンラインでなく別の場所で殺菌処理す
ることもでき、さらに、栽培量を計画生産することを容
易にした。Since the raw materials that have absorbed moisture as in conventional chlorine sterilization and hot water immersion sterilization germinate immediately, the sterilization and cultivation steps could not be separated. However, the present invention provides sterilization and cultivation as described above. The process can be performed separately from the process. For this reason, it is possible to perform a sterilization treatment at another place instead of online, and it is easy to plan and produce the cultivation amount.
【００２０】[0020]
【発明の実施の形態】次に、本発明を原料豆の殺菌に実
施した一実施形態について図面に沿って説明する。図１
は、本発明の加熱殺菌方法を実施するための加熱殺菌装
置を示す構成図である。この図において、５０は断熱構
造としたマイクロ波加熱室で、この加熱室５０の左右側
にはマイクロ波漏洩防止対策を施したフィルタ−付きの
開口部５１、５２が設けてある。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of the present invention for sterilizing raw beans will be described with reference to the drawings. FIG.
1 is a configuration diagram showing a heat sterilization apparatus for performing a heat sterilization method of the present invention. In this figure, reference numeral 50 denotes a microwave heating chamber having a heat insulating structure. Openings 51 and 52 provided with filters for preventing microwave leakage are provided on the left and right sides of the heating chamber 50.
【００２１】また、このマイクロ波加熱室５０には、原
料豆Ａを開口部５１から５２に向かって移送する搬送ベ
ルト５３が設けてある。この搬送ベルト５３は、モ−タ
５４によって駆動するが、水蒸気を透過し易くするため
に網目状で、さらにマイクロ波を透過する材質、例え
ば、ガラス繊維にテフロンコ−トを施したベルトを使用
している。Further, the microwave heating chamber 50 is provided with a transport belt 53 for transporting the raw material beans A from the openings 51 to 52. The conveyor belt 53 is driven by a motor 54, and is made of a mesh-shaped material for facilitating the passage of water vapor, and further, a material that transmits microwaves, for example, a belt made of glass fiber coated with Teflon. ing.
【００２２】また、マイクロ波加熱室５０の開口部５
１、５２には、水蒸気の排気ダクト５５、５６を接続
し、これら排気ダクト５５、５６に設けられた手動式ダ
ンパ−で排気量を調整する構造となっている。なお、排
気ダクト５５、５６はマイクロ波加熱室５０の天井部に
設けてもよく、必要に応じ排気ブロア−に接続して強制
排気するようにしてもよい。The opening 5 of the microwave heating chamber 50
Exhaust ducts 55 and 56 for water vapor are connected to the exhaust ducts 1 and 52, and the exhaust amount is adjusted by manual dampers provided in the exhaust ducts 55 and 56. The exhaust ducts 55 and 56 may be provided on the ceiling of the microwave heating chamber 50, or may be connected to an exhaust blower to perform forced exhaust if necessary.
【００２３】一方、ボイラ５７より送られる２〜５（Ｋ
ｇ／ｃｍ２Ｇ）程度のゲ−ジ圧力の飽和水蒸気Ｂ１は、
仕切弁５８を経て圧力調整用の減圧弁５９により、その
圧力を常圧（大気圧）に近い圧力（０．１〜０．５程
度）に減圧調整する構成としてある。On the other hand, 2-5 (K) sent from the boiler 57
g / cm 2 G) of saturated steam B1 at a gage pressure of about
The pressure is reduced to a pressure close to normal pressure (atmospheric pressure) (approximately 0.1 to 0.5) by a pressure-reducing valve 59 through a gate valve 58.
【００２４】減圧した水蒸気Ｂ２は、配管の吹き出し孔
６０ａ、６０ｂ、６０ｃ……よりマイクロ波加熱室５０
内に吹き出し、この加熱室５０内に充満する。The decompressed steam B2 is supplied to the microwave heating chamber 50 through the outlet holes 60a, 60b, 60c of the pipe.
And the inside of the heating chamber 50 is filled.
【００２５】他方、マイクロ波加熱室５０の底面側に
は、リタ−ンダクトに接続した耐熱型の循環ファン６１
と、加熱ヒ−タ−６２と、吹き出しダクトの上部に設け
た温度センサ−６３とによって構成した熱風発生機（熱
交換器）が配備してある。On the other hand, on the bottom side of the microwave heating chamber 50, a heat-resistant circulation fan 61 connected to a return duct is provided.
And a hot air generator (heat exchanger) constituted by a heating heater 62 and a temperature sensor 63 provided above the blow-out duct.
【００２６】この熱風発生機の循環温度は予め設定した
温度（１００〜２００℃程度の範囲）になるように温度
センサ−６３の検出信号にしたがってコントロ−ルす
る。このことから、マイクロ波加熱室５０内の水蒸気が
この熱風発生機によって強制循環されながら熱が補充さ
れ、温度が低下すること無く原料豆を加熱することがで
きる。The circulating temperature of the hot air generator is controlled in accordance with the detection signal of the temperature sensor 63 so as to be a preset temperature (in the range of about 100 to 200 ° C.). From this, heat is replenished while the steam in the microwave heating chamber 50 is forcibly circulated by the hot air generator, so that the raw beans can be heated without lowering the temperature.
【００２７】また、水蒸気は常時供給されているのでマ
イクロ波加熱室５０内の原料豆は、乾燥することなく加
熱殺菌することができる。Since steam is always supplied, the beans in the microwave heating chamber 50 can be sterilized by heating without drying.
【００２８】また、マイクロ波はマイクロ波発振器６４
より発振され、導波管６５の先端の照射口よりマイクロ
波加熱室５０内に照射される。なお、マイクロ波の照射
口には、テフロン、セラミック、石英ガラス等の材料を
用いたシ−ル板６６を設け、導波管６５内への水蒸気の
侵入を防ぐようにしてある。The microwave is supplied to a microwave oscillator 64.
The microwave is oscillated, and is irradiated into the microwave heating chamber 50 from the irradiation port at the tip of the waveguide 65. The microwave irradiation port is provided with a seal plate 66 made of a material such as Teflon, ceramic, quartz glass or the like so as to prevent water vapor from entering the waveguide 65.
【００２９】次に、上記の加熱殺菌装置を用いた殺菌方
法について説明する。先ず、マイクロ波加熱室５０に原
料豆Ａを搬入する前に、循環ファン６１と加熱ヒ−タ−
６２を動作させて熱風発生機を運転し、マイクロ波加熱
室５０内やその左右側の開口部５１、５２の内壁などを
昇温させる。これは、マイクロ波加熱室５０などの内壁
の温度が低いと、水蒸気の熱が奪われ、充分な熱量の水
蒸気が得られなくなるためである。Next, a sterilization method using the above-mentioned heat sterilizer will be described. First, before carrying the raw beans A into the microwave heating chamber 50, the circulation fan 61 and the heating heater are used.
The hot air generator is operated by operating 62 to heat the inside of the microwave heating chamber 50 and the inner walls of the openings 51 and 52 on the left and right sides thereof. This is because if the temperature of the inner wall of the microwave heating chamber 50 or the like is low, the heat of the steam is taken away, and a sufficient amount of steam cannot be obtained.
【００３０】続いて、仕切弁５８を開いて水蒸気Ｂ１を
減圧弁５９に送り、既に述べたように、０．１〜０．５
程度（Ｋｇ／ｃｍ２Ｇ）の圧力になった水蒸気Ｂ２を吹
出し孔６０ａ、６０ｂ、６０ｃ………よりマイクロ波加
熱室５０内に放出させる。この水蒸気は、常時運転して
いる循環ファン６１と加熱ヒ−タ−６２の働きにより、
設定温度を保つように熱の補給が行なわれる。Subsequently, the gate valve 58 is opened and the steam B1 is sent to the pressure reducing valve 59, and as described above, 0.1 to 0.5.
The steam B2 having a pressure of about (Kg / cm 2 G) is discharged into the microwave heating chamber 50 through the blowing holes 60a, 60b, 60c. This water vapor is generated by the operation of the circulation fan 61 and the heating heater 62 which are constantly operating.
Heat is supplied so as to maintain the set temperature.
【００３１】このような水蒸気の雰囲気状態が準備でき
ると、供給ホッパ−６７内の原料豆Ａは、ロ−タリ−式
供給機６８の回転により、搬送ベルト５３上に一定の厚
み（Ｔ）で乗せられ開口部５１より順次送り込まれる。
なお、この積層の厚み（Ｔ）は、水蒸気が通り易いよう
に３０〜４０ｍｍ程度以下にすることが望ましい。When such an atmosphere state of water vapor is prepared, the raw material beans A in the supply hopper 67 have a constant thickness (T) on the conveyor belt 53 by the rotation of the rotary feeder 68. It is loaded and sequentially sent from the opening 51.
The thickness (T) of the laminate is desirably about 30 to 40 mm or less so that water vapor can easily pass through.
【００３２】マイクロ波加熱室５０に入った原料豆Ａ
は、水蒸気により外面から加熱され、また、マイクロ波
の照射を受けて分子振動を起し内部から発熱することか
ら、原料豆Ａの内外が均一に高速加熱され、加熱殺菌処
理される。このときマイクロ波出力は、開口部５２の出
口付近に設けられた原料豆の品温検出用センサ−７０の
働きにより、所定の温度範囲に入るようにコントロ−ル
され、常時監視されている。なお、マイクロ波出力が所
定値を外れた場合には、警報を発して作業者に知らせる
ように構成してある。Raw material A in microwave heating chamber 50
Is heated from the outer surface by water vapor and generates molecular vibrations upon irradiation of microwaves to generate heat from the inside. Therefore, the inside and outside of the raw material beans A are uniformly and rapidly heated, and subjected to heat sterilization. At this time, the microwave output is controlled so as to be within a predetermined temperature range by the function of a raw material temperature detecting sensor 70 provided near the outlet of the opening 52, and is constantly monitored. When the microwave output deviates from a predetermined value, an alarm is issued to notify the worker.
【００３３】また、殺菌された原料豆Ａは開口部５２か
ら順次搬送されてベルトの終端部に設けられたシュ−タ
−６９より冷却コンベア（図示せず）へ落下して強制冷
却される。冷却コンベアは冷風が透過し易いように網目
状になっており、送風ブロアで強制的に空冷される構造
になっている。The sterilized raw material beans A are sequentially conveyed from the opening 52, fall from a shutter 69 provided at the end of the belt to a cooling conveyor (not shown), and are forcibly cooled. The cooling conveyor is mesh-shaped so that cold air can easily pass therethrough, and is structured to be forcibly air-cooled by a blower blower.
【００３４】一方、上記した加熱殺菌装置は、左右の排
気ダクト５５、５６によって、マイクロ波加熱室５０に
供給される水蒸気Ｂ２の分量だけ常時排出される。この
ことから、水蒸気の圧力が若干程度（０．１〜０．５Ｋ
ｇ／ｃｍ２Ｇ）存在しても、マイクロ波加熱室５０が開
放されているため、圧力シ−ルや加圧構造の対策が不要
となり、また、搬送ベルト５３を使った連続加熱殺菌が
可能になる。On the other hand, in the above-mentioned heat sterilizer, the amount of water vapor B2 supplied to the microwave heating chamber 50 is constantly discharged by the left and right exhaust ducts 55 and 56. From this, the pressure of the water vapor is slightly (0.1 to 0.5K).
g / cm 2 G), the microwave heating chamber 50 is open, so there is no need to take measures for pressure sealing or pressurization, and continuous heating sterilization using the conveyor belt 53 is possible. become.
【００３５】次に、本発明の加熱殺菌方法によって実際
に殺菌を行なった実験設備と実験デ−タについて述べ
る。なお、原料には、緑豆、ブラック豆（生産国：タ
イ）を使用した。Next, experimental facilities and experimental data which were actually sterilized by the heat sterilization method of the present invention will be described. In addition, mung beans and black beans (producing country: Thailand) were used as raw materials.
【００３６】 実験設備 （マイクロ波加熱装置） マイクロ波最大出力： ０〜５ｋｗ 加熱室方法 ： ８００Ｗ×８３０Ｌ×８５０Ｈ（ｍｍ） 回転テ−ブル ： ６００ 熱風発生機 ： ヒ−タ−容量５ｋｗ 耐熱循環ファン４ ｍ３／分 循環量：手動ダンパ−で調整 排気 ： Φ１００ｍｍ手動ダンパ−付Experimental equipment (Microwave heating device) Maximum microwave output: 0 to 5 kW Heating chamber method: 800 W × 830 L × 850 H (mm) Rotary table: 600 Hot air generator: Heater capacity: 5 kW Heat-resistant circulation fan 4 m 3 / min circulation rate: manual damper - by adjusting the exhaust: 100 mm in diameter manual damper - with
【００３７】 蒸気供給装置 ボイラ− ： 最大蒸発量６０ｋｇ／時 最大圧力５．５ｋｇ／ｃｍ２Ｇ 使用蒸気圧力０．１〜０．５ｋｇ／ｃｍ２ＧSteam supply device Boiler: Maximum evaporation amount 60 kg / h Maximum pressure 5.5 kg / cm 2 G Working steam pressure 0.1 to 0.5 kg / cm 2 G
【００３８】 計測器 温度計 ： 光ファイバ−温度計（安立計器） ＡＭＯＴＨ ＦＸ８０００ 重量計 ： ＳＩＮＫＯ ＤＥＮＳＩ ＳＧ−１０ＫMeasuring instrument Thermometer: Optical fiber thermometer (Anritsu meter) AMOTH FX8000 Weight scale: SINKO DENSI SG-10K
【００３９】[0039]
【表１】 [Table 1]
【００４０】[0040]
【表２】 [Table 2]
【００４１】（注） １．豆の栽培容器は、底面６０×６０□、上面８０×８
０□、高さ１３０ｍｍ、底にウレタン１枚を使用 ２．発芽率は、（発芽数／１００粒）×１００（％）か
ら算出 ３．カビ発生率は、（発芽数／１００粒）×１００
（％）から算出 ４．標準は、無加熱を示す(Note) 1. Bean cultivation container, bottom 60 × 60 □, top 80 × 8
0 □, height 130mm, use one urethane at the bottom. 2. Germination rate is calculated from (germination number / 100 grains) × 100 (%). The mold generation rate is (germination number / 100 grains) × 100
(%) 4. Standard indicates no heating
【００４２】実験結果 実験−１は、緑豆を使用し、マイクロ波の照射密度を２
ワット／ｇ、（マイクロ波出力：１０００ワット、原料
豆重量：５００ｇ）と一定にし、マイクロ波加熱室を１
０７℃、１５０℃の２条件に変えて、原料豆の品温が８
０±３℃前後になるように加熱時間を調整した。Experimental Results In Experiment-1, mung beans were used and the microwave irradiation density was 2
Watt / g, (microwave output: 1000 watts, raw material weight: 500 g), and the microwave heating chamber was 1
The temperature of the raw beans was changed to 8 under the two conditions of 07 ° C and 150 ° C.
The heating time was adjusted so as to be around 0 ± 3 ° C.
【００４３】資料番号１−１から１−３の原料豆は１０
７℃の蒸気雰囲気下で、加熱時間は３０から６０秒の間
各々選定し、資料番号１−４と１−５は１５０℃の蒸気
雰囲気中で加熱時間４５秒、６０秒で処理した。発芽
率、カビの発生率及び生育の程度を見る胚軸の長さを加
熱処理した場合と基準（無加熱）とを比べると、加熱処
理した原料豆の方がむしろ胚軸の生育が勝っており、ま
た、発芽率には殆ど変化は見られない。Material beans 1-1 to 1-3 are 10
The heating time was selected from 30 to 60 seconds under a steam atmosphere of 7 ° C., and materials Nos. 1-4 and 1-5 were treated in a steam atmosphere of 150 ° C. with a heating time of 45 seconds and 60 seconds. See the germination rate, mold generation rate and degree of growth. When the length of the hypocotyl is heat-treated and compared with the standard (no heating), the growth of the hypocotyl of the heat-treated raw bean is better. And there is almost no change in the germination rate.
【００４４】一方、一番大事なカビの発生は、この加熱
殺菌では全く見られず満足のいく確実な殺菌効果が得ら
れた。また、資料番号１−７はマイクロ波の照射を止め
て、１５０℃の蒸気雰囲気中で６０秒間加熱したもので
あるが、殺菌効果は不充分でカビの発生が見られた。こ
れは、同一条件で加熱した資料番号１−５と比べて見る
と明らかに、マイクロ波の効果が出ている。On the other hand, the most important generation of mold was not observed at all by this heat sterilization, and a satisfactory and reliable sterilization effect was obtained. Material No. 1-7 was obtained by stopping irradiation of microwaves and heating in a steam atmosphere at 150 ° C. for 60 seconds. The sterilization effect was insufficient and mold generation was observed. This clearly shows the effect of the microwave as compared with the material numbers 1-5 heated under the same conditions.
【００４５】さらに、資料番号１−６は、故意に品温を
９１℃の高温に上げ豆の生存を調べたが、完全に死滅
し、まったく発芽はしなかった。したがって、原料豆は
９０℃前後の温度で死傷することが分かった。Further, in the case of the material No. 1-6, the temperature of the beans was intentionally raised to a high temperature of 91 ° C., and the survival of the beans was examined. Therefore, it was found that the raw material beans were injured at a temperature of about 90 ° C.
【００４６】実験−２では、プラック豆を使用し、マイ
クロ波の照射密度を１ワット／ｇ、（マイクロ波出力：
１５００ワット、原料豆重量：１５００ｇ）で、マイク
ロ波加熱室の蒸気雰囲気温度は１２０℃前後と固定し
て、加熱時間を７０から１１０秒間を任意に６条件選ん
で加熱した。カビの発生は、資料番号２−１の原料豆に
若干の発生が見られるが、その他の資料においては概ね
良好である。In Experiment-2, plaque beans were used and the microwave irradiation density was 1 watt / g (microwave output:
(1500 watts, raw beans weight: 1500 g), the steam atmosphere temperature in the microwave heating chamber was fixed at around 120 ° C., and the heating time was arbitrarily selected from 6 to 70 to 110 seconds. The occurrence of mold is slightly observed in the raw material beans of Document No. 2-1, but is generally good in other materials.
【００４７】標準で分かるようにこのブラック豆は、非
常に汚染されており（カビの発生率：９２％）この点を
考慮しても、抜群の殺菌効果を得ることができた。ま
た、胚軸の生育長、発芽率においては標準（無加熱）の
原料豆を勝さる数値が出ており、原料豆のダメ−ジが全
くないことを証明できた。As can be seen from the standard, this black bean is very contaminated (the incidence of mold: 92%). In view of this, an excellent bactericidal effect was obtained. In addition, in terms of the growth length and germination rate of the hypocotyl, numerical values were superior to those of the standard (non-heated) raw material beans, which proved that there was no damage to the raw material beans.
【００４８】[0048]
【発明の効果】上記したように、本発明はモヤシ腐敗の
主病菌種である、多犯性炭ソ病菌、クモノスカビなどを
確実に加熱殺菌できることから、次に述べる効果を上げ
ることができる。As described above, the present invention can surely heat-kill the common fungus of sprouts rot, such as polyphobic anthracnose fungus, pygmy scrub, etc., and thus can provide the following effects.
【００４９】モヤシの生産工程において、モヤシが腐敗
するか否かは、原料豆を漬け込んで発芽が終了する７〜
８日間の間経過しなければ分からず、生産業者にとって
は、経済的な損失ばかりか精神的にも大きな問題となっ
ており、また、芽出し野菜の代表であるカイワレ大根、
豆苗などの生鮮野菜の一般生菌、サルモネラ菌、Ｏ−１
５７（病原性大腸菌）等の汚染についても大きな問題と
なっている。本発明は、このような問題を解決する有効
な加熱殺菌方法である。In the bean sprouts production process, whether or not the bean sprouts is determined by immersing the raw beans in the germination process.
It is not known until eight days have passed, and for producers, it is a serious problem not only in economic loss but also mentally.
General viable bacteria of fresh vegetables such as bean seedlings, Salmonella, O-1
Contamination such as 57 (pathogenic Escherichia coli) is also a major problem. The present invention is an effective heat sterilization method for solving such a problem.
【００５０】本発明の加熱殺菌方法は、原料を発芽させ
ないでそのままの状態で保存することができるので、従
来のように殺菌→栽培と続けて作業しなくてもよく、工
程を分離することができる。このことから、原料豆の輸
入業者が専門に豆殺菌処理し、その原料豆を栽培業者が
使用すると言うように生産工程を分離することができ
る。According to the heat sterilization method of the present invention, the raw materials can be stored as they are without germinating, so that it is not necessary to continue the operation from sterilization to cultivation as in the prior art. it can. From this fact, it is possible to separate the production process such that the importer of the raw beans performs the bean sterilization treatment and the grower uses the raw beans.
【００５１】また、大量の病原菌に汚染されて低級品と
なった原料豆でも、本発明の加熱殺菌で処理すれば、安
心して使用できる原料豆となり付加価値を上げることが
できる。Further, even if the raw beans are contaminated with a large amount of pathogenic bacteria and become low-grade products, if they are treated by the heat sterilization of the present invention, the raw beans can be used with confidence and the added value can be increased.
【００５２】さらに、本発明の加熱殺菌方法は、殺菌処
理条件（加熱と温度条件）が広いので、容易に実施でき
る実用的な加熱殺菌方法となる。Furthermore, the heat sterilization method of the present invention is a practical heat sterilization method that can be easily implemented because the sterilization treatment conditions (heating and temperature conditions) are wide.
【図１】本発明の加熱殺菌方法を実施するための加熱殺
菌装置を示す構成図である。FIG. 1 is a configuration diagram showing a heat sterilization apparatus for performing a heat sterilization method of the present invention.
【図２】モヤシの一般的な生産工程を示す図である。FIG. 2 is a diagram showing a general production process of bean sprouts.
Ａ 原料豆 ５０ マイクロ波加熱室 ５１、５２ 開口部 ５３ 搬送ベルト ５５、５６ 排気ダクト ５７ ボイラ− ５８ 仕切弁 ５９ 減圧弁 ６１ 循環ファン ６２ 加熱ヒ−タ− ６３ 温度センサ− ６４ マイクロ波発振器 ６５ 導波管 ６６ シ−ル板 ６９ シュ−タ− ７０ 品温検出用センサ− A Raw material beans 50 Microwave heating chamber 51, 52 Opening 53 Conveying belt 55, 56 Exhaust duct 57 Boiler 58 Gate valve 59 Pressure reducing valve 61 Circulating fan 62 Heating heater 63 Temperature sensor 64 Microwave oscillator 65 Waveguide Pipe 66 Seal plate 69 Starter 70 Temperature sensor
───────────────────────────────────────────────────── フロントページの続き (72)発明者 丹後 修一 東京都文京区２丁目38番21号 アラミドビ ル システムテクニカ株式会社内 Ｆターム(参考） 4B021 LA41 LP06 MC01 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Shuichi Tango 2-38-21, Bunkyo-ku, Tokyo Aramid Building System Technica Co., Ltd. F-term (reference) 4B021 LA41 LP06 MC01
Claims (3)
せてモヤシ、芽出し野菜を生産する工程において、マイ
クロ波加熱室で、原料にマイクロ波エネルギ−と水蒸気
エネルギ−とを与え、原料の含有水分を乾燥させずに、
かつ、原料の品温が死傷温度に至らないようにして、数
十秒〜数百秒の時間で昇温させ殺菌することを特徴とす
るモヤシ、芽出し野菜の原料の加熱殺菌方法。In the process of producing bean sprouts and sprouted vegetables by germinating and cultivating the raw materials of bean sprouts and sprouted vegetables, microwave energy and water vapor energy are applied to the raw materials in a microwave heating chamber, and the moisture content of the raw materials is increased. Without drying
A heat sterilization method for raw materials of bean sprouts and sprouted vegetables, wherein the temperature of the raw materials does not reach the temperature of the casualties, and the temperature is raised and sterilized for several tens to several hundreds of seconds.
エネルギ−は、常圧に近い圧力で、熱交換器を強制循環
し、１００〜２００℃程度の範囲まで昇温させ、原料を
加熱殺菌させるだけの充分なエネルギ−を補給すること
を特徴とする請求項１に記載したモヤシ、芽出し野菜の
原料の加熱殺菌方法。2. The energy of the steam introduced into the microwave heating chamber is forced to circulate through a heat exchanger at a pressure close to normal pressure to raise the temperature to a range of about 100 to 200 ° C., thereby heating and sterilizing the raw material. 2. The method for heat sterilizing raw materials of bean sprouts and sprouted vegetables according to claim 1, wherein only sufficient energy is supplied.
を、直ちに空冷で強制冷却し、品温を常温付近まで冷却
することを特徴とする請求項１に記載したモヤシ、芽出
し野菜の原料の加熱殺菌方法。3. The raw material for bean sprouts and sprouted vegetables according to claim 1, wherein the raw material heat-sterilized in a microwave heating chamber is immediately forcibly cooled by air cooling to cool the product temperature to around normal temperature. Heat sterilization method.
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|---|---|---|---|
| JP14455499A JP4304314B2 (en) | 1999-05-25 | 1999-05-25 | Heat sterilization method of raw materials of sprouts and sprouted vegetables |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14455499A JP4304314B2 (en) | 1999-05-25 | 1999-05-25 | Heat sterilization method of raw materials of sprouts and sprouted vegetables |
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| Publication Number | Publication Date |
|---|---|
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| JP4304314B2 JP4304314B2 (en) | 2009-07-29 |
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| JP2012055259A (en) * | 2010-09-10 | 2012-03-22 | National Agriculture & Food Research Organization | Method for sterilizing seed and apparatus therefor |
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| JP2010233451A (en) * | 2009-03-30 | 2010-10-21 | National Agriculture & Food Research Organization | Device for disinfecting grain seed and method for the same |
| JP2012055259A (en) * | 2010-09-10 | 2012-03-22 | National Agriculture & Food Research Organization | Method for sterilizing seed and apparatus therefor |
| JP2014117164A (en) * | 2012-12-13 | 2014-06-30 | Nisshin Seifun Group Inc | Continuous steam sterilization device |
| JP2016093122A (en) * | 2014-11-13 | 2016-05-26 | 国立研究開発法人農業・食品産業技術総合研究機構 | Seed disinfection apparatus |
| WO2016147626A1 (en) * | 2015-03-13 | 2016-09-22 | ケレス株式会社 | Integrated heating and cooling type food processing system |
| JP6010240B1 (en) * | 2015-03-13 | 2016-10-19 | ケレス株式会社 | Heating / cooling integrated food processing system |
| JP2017055762A (en) * | 2015-03-13 | 2017-03-23 | ケレス株式会社 | Integrated heating and cooling type food processing system |
| CN107529796A (en) * | 2015-03-13 | 2018-01-02 | 科瑞斯科株式会社 | The heating of integration and cooling type food processing |
| EP3269255A4 (en) * | 2015-03-13 | 2018-09-19 | Cerecs Co., Ltd. | Integrated heating and cooling type food processing system |
| US10561154B2 (en) | 2015-03-13 | 2020-02-18 | Cerecs Co., Ltd. | Integrated heating and cooling food processing system |
| AU2016234867B2 (en) * | 2015-03-13 | 2020-04-30 | Hakubai Co., Ltd. | Integrated heating and cooling food processing system |
| US11432558B2 (en) | 2015-03-13 | 2022-09-06 | Hakubai Co., Ltd. | Integrated heating and cooling food processing system |
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| JP4304314B2 (en) | 2009-07-29 |
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