JP2001245641A - Method for producing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a food in commercially aseptic condition, capable of minimizing the change in texture and color tone of foods without having bad influence on fine flavor of the food by combining an instantaneous and uniform adiabatic compression step which naturally occurs at high initial temperature and under high pressure with an adiabatic cooling step comprising stopping pressurization. SOLUTION: This method for producing a food is characterized by including (a) a step for preliminarily heating a food at an initial temperature of at least 70 deg.C, (b) a first pressurizing step for pressurizing the food under a pressure of at least 50,000 psi, (c) a resting step for releasing pressurization, (d) a second pressurizing step for repressurizing the food under at least 50,000 psi pressure and (e) a step for stopping pressurization and cooling the food, and obtaining a sterilized food in which flavor and texture before sterilizing are substantially retained by selecting the initial temperature, pressure of the first pressurizing step, pressure of the second pressurizing step and the pressurizing time [furthermore, the steps (c) and (d) are arbitrary steps].

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing food which has achieved commercial sterilization of food with heating and pressurization. The present invention preferably employs at least two pressing steps, with a rest step between the pressing steps. In each step, the preheated food is subjected to instantaneous uniform heating by adiabatic pressurization (adiabatic compression) and instantaneous uniform cooling by adiabatic decompression (adiabatic expansion).

[0002]

2. Description of the Related Art As a commercial production method of food, a heating method employing slow heating in a container by a food sterilizer (retort) followed by slow cooling is generally used. This method is extremely effective in inactivating microorganisms, enzymes, and spores that cause food spoilage in foods distributed at room temperature.

[0003]

However, the slow heat transfer to the center of the container and the slow cooling lengthen the heating process, so that the texture of vegetables and meat becomes excessively soft and the flavor is extremely low. Transforms into Pasta and cooked rice lose elasticity and become softer, and meat loses elasticity and the texture becomes softer. Vegetables also lose their crispness and soften. Dairy products turn brown and vegetables fade. Foods that are difficult to handle, such as those containing cheese and dairy products, for example, foods containing macaroni and cheese, cannot be eaten because of browning and marked deterioration in aroma, making it impossible to apply normal retort treatment. It is possible. Even in rapid heating systems such as aseptic heating, browning and aroma alteration occur during the long heating and holding times and the associated long cooling times to achieve commercial sterility.

In recent years, a method has been developed in which microorganisms and endogenous enzymes that cause spoilage of food are destroyed using ultrahigh pressure instead of general heat treatment. The application of ultra-high pressure to food processing has recently been enabled by advances in equipment technology that can generate the pressure required to process commercially effective quantities of food. Industrial food autoclavers include, for example, flow
International (Flow International)
onal Corp.), Mitsubishi Heavy Industries, Kobe Steel, ABB Autoclave Systems (ABB A)
utoclave System, Inc.) and Engineered Pressure Systems (Engine)
ered Pressure System, In
c.).

It is known that low acid foods can be sterilized by combining ultra-high pressure and high temperature. International Application Publication No. WO 97/21361 discloses that canned low-acid foods are
Heat at 0-99 ° C, then 50,000-15000
Disclosed is a method of pressurizing to 0 psi, subsequently reducing pressure, and transferring to a cooling bath. This method uses 100,000 psi
Adiabatic temperature rise in food caused by pressurization of about 20 ° C
Utilizing that the pressure reduction causes an adiabatic temperature drop, the time for preheating and post-cooling is shortened. However, this method does not, in fact, allow sterilization with commercially effective pressurization times. For example,
90000 psi, 85 ° C., 3
In the pressurization step of 0 minutes, the mortality becomes insufficient. That is, in the pressurizing step, the reduction (12D reduction) of the botulinum spores 1012 becomes insufficient. The publication also states that 9
Another pressurization step of 0000 psi, 98 ° C., 5 minutes is described. According to this calculation, a mortality rate exceeding the standard 12D requirement can be obtained.
reus was not sufficient for sterilization, and it was confirmed to grow to an unacceptable level within one week after the pressure treatment.
The only complete sterilization process disclosed in this publication is 9000
0 psi, 98 ° C., 30 minutes, which is too long for commercial use and results in a very overcooked food product.

[0006] In addition, it has been proposed to irradiate foods with ultra-high pressure waves effective for reducing microorganisms to increase the stability of the microorganisms during refrigeration (Torrres, JA and Ale).
man, Pressure Pulseing: Impr
oving UHP Effecteveness,
OSU Food Process Engineer
ing and Flow Internationala
l Corp.). However, there is no indication that commercial sterilization is achieved with ultra-high pressure waves.

Furthermore, it has been confirmed that the combination of heating and ultrahigh pressure is not effective for commercial disinfection because bacterial spores survive (Mallidis, CG and Drizou, D., Effective). Simul
tanous Application of He
at and Pressure on the Su
revival of Bacteria Spore
s, Journal of Applied Bact
eriology, 71, pp. 285-88 (199)
1)). According to this document, spores are very heterogeneous sensitive to heat and pressure, so the combination of pressure and heat is
It concludes that it is not effective for preserving liquid foods. A method for producing a commercially useful sterilized food of a low-acid food has not yet been established, while maintaining the flavor and texture of the food by short-time exposure to ultra-high pressure.

An object of the present invention is to combine a high initial temperature and an instantaneous uniform adiabatic compression process which naturally occurs under high pressure and an adiabatic cooling process when the pressurization is stopped to adversely affect fine aroma of food. It is an object of the present invention to provide a method for producing a food under a commercial sterile condition, which does not give the food and minimizes the change in the texture and the color tone of the food.

[0009]

According to the present invention, a low-acid food having a pH of 4.5 or higher (the pH being more alkaline than 4.5) is (a) preheated at an initial temperature of at least 70 ° C. (B) pressurizing at least 50,000 psi, and (e) stopping pressurizing and cooling, and selecting an initial temperature, a pressure of the pressurizing step, and a pressurizing time to sterilize. The present invention relates to a method for producing a food, characterized in that a sterilized food substantially retaining the previous flavor and texture is obtained.

The present invention also relates to a low-acid food having a pH of 4.5 or more (the pH is more alkaline than 4.5),
(A) preheating at an initial temperature of at least 70 ° C .; (b) first pressing at least 50,000 psi
A pressurizing step, (c) a resting step of releasing the pressure, (d) a second pressurizing step of repressurizing at least 50,000 psi, and (e) a step of stopping the pressurizing and cooling down, and Production of food characterized by selecting a pressure in the first pressurizing step, a pressure in the second pressurizing step, and a pressurizing time to obtain a sterilized food substantially retaining the flavor and texture before sterilization. According to the method.

The preferred embodiments of the present invention are as follows. 1. A method for producing a food, wherein the pressures in the first pressurizing step and the second pressurizing step are substantially the same. 2. A method for producing a food, wherein the resting step (c) is a step of reducing the pressure to approximately atmospheric pressure. 3. A method for producing a food, wherein the initial temperature is 70 to 100 ° C. 4. A method for producing a food, wherein the low-acid food is maintained at least at an initial temperature during the steps (b), (c) and (d). 5. Pressurizing the low-acid food in the step (b) and the re-pressurizing in the step (d) at least in a pressure vessel heated so that the initial temperature is maintained.
l) A method for producing a foodstuff to be carried out in. 6. A method for producing a food, wherein a pressure-resistant container is heated so as to maintain a temperature substantially equal to a sum of an initial temperature and an increase in adiabatic temperature caused by pressurization of a low-acid food. 7. A method for producing a food, wherein the pause step (c) is performed for an instant to 5 minutes or longer. 8. A method for producing a food, wherein the pause step (c) is performed for 1 second to 5 minutes. 9. A method for producing a food, wherein the initial temperature is 85 to 100 ° C. 10. A method for producing a food, wherein the pressurizing time in the step (b) and the repressurizing time in the step (d) are each momentary to 200 minutes or more. 11. A method for producing a food, wherein the pressurizing time in the step (b) and the repressurizing time in the step (d) are each 10 seconds to 10 minutes. 12. A method for producing a food, wherein the total required time of the steps (b), (c) and (d) is 5 minutes or less. 13. A sterilized or sterilized and cooked low acid food produced by the method of claims 1-9.

According to the method of the present invention, Clostridium botulinum (Cl)
Since it can completely kill spores of O. stridium botulinum, it is particularly effective for disinfecting foods having a pH of 4.5 or more (pH is more alkaline than 4.5). Surprisingly, the combination of pressure and heating produces more than twice the synergistic effect of heating. That is, twice or more spores can be killed as compared with the case of heating alone. By repeating the adiabatic pressurization of the heated food with a short rest period, the spores that survived the initial pressurization step can be killed.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION
(1) Preheating the food to a preset initial temperature; (2) Pressurizing the preheated food with adiabatic temperature rise for a preset pressurization time (ultrahigh pressure). A first pressurizing step, (3) pressurizing is stopped, and the food is
Preferably, a step of returning to atmospheric pressure and adiabatically lowering the temperature to about the initial temperature, (4) a second pressurizing step of pressurizing the food for a predetermined pressurizing time, and (5) pressurizing And cooling the food to obtain a commercially sterilized food. By appropriately selecting the preheating temperature, the degree of ultra-high pressure, the pressurizing time and the time interval between each step, commercially aseptic products, in particular, C. botulinu
m and B. Cereus are sterilized, and a product with substantially retained aroma and texture before sterilization is obtained. In the present invention, the steps (3) and (4) can be omitted.

In the method of the present invention, the first pressurizing step and the second pressurizing step are sufficient for sterilization, so that there is no need to add another step, and there is no particular advantage. Two or more pressure steps may be included as long as the setting of pressure and pressure is suitable for obtaining a commercial sterile product having a good aroma and texture.

The pause between the first pressurizing step and the second pressurizing step may be instantaneous to 5 minutes or more, preferably at least 1 second to 5 minutes, more preferably at least 5 seconds to 1 minute. I just need. In the examples described later, the same level of maximum pressure is used in the first pressurizing step and the second pressurizing step.
However, those skilled in the art can realize a commercial aseptic state and employ a fragrance and a texture even if different pressures are employed in the first pressurizing step and the second pressurizing step based on the description in this specification. Can be held. Further, in Examples described later,
In the first pressing step and the second pressing step, the pressing time is changed,
Although the pressurization time of the first pressurization step is longer than that of the second pressurization step, if the pressurization time of the first pressurization step and the second pressurization step are the same, The case where the pressing time is longer than that of the first pressing step is also included in the present invention.

In the present invention, the food to be sterilized is preferably at least 70 ° C. (158 ° F.), more preferably at least 85 ° C., even more preferably 90 ° C. (194 ° F.).
Preheat to １００100 ° C. (212 ° F.) or higher. The first and second (and even higher) pressurizing steps preferably impose a pressure of at least 1 second to 200 minutes, preferably about 50,000 to 140,000 psi or more, more preferably 60,000 to 120,000 psi. The pre-heating of the food is preferably a temperature which is equal to or higher than the pre-heating temperature of the food itself, preferably the same temperature to which the food is exposed, i.e. the initial temperature plus the temperature rise due to adiabatic compression. It is carried out in a pressure vessel heated to a temperature.

Combining the initial temperature with the adiabatic compression step,
Due to the synergistic effect, FDA (U.S. Food and
Clostridium botulinum can be killed at twice the rate of the safety factor recommended by the Drug Administration. The FDA criterion is to heat food at a Fo value of 6.0 or 250 ° F. (121.1 ° C.) for 6 minutes. The double safety factor is "T-12
Known as the "D Process" or "2 bot kill process," it is twice as large as the FDA recommended minimum process for canning non-acid foods (A Complete).
te Course in Canning, p.4
6, 48 (1996)). Table 1 shows the increase in adiabatic compression under each pressure.

[0018]

[Table 1] Note: Fo value 6 corresponds to sterilization at 250 ° F for 6 minutes, which is defined by the FDA as sufficient conditions to produce a commercially sterilized product with only a heating step.

As is clear from Table 1, the rise in temperature due to adiabatic compression has two factors: the initial temperature of the food and the magnitude of the pressure. That is, it is considered that, under pressure, the adiabatic compression temperature increases as the initial temperature before the pressure increases.

The present invention provides a method by which food can be commercially sterilized using a combination of heating and ultra-high pressure. The method of the present invention has a pH of 4.5 or higher and potentially Clostridium botulinum.
m) or B. Cereus, which is particularly effective for foodstuffs that may be contaminated.

According to the method of the present invention, the food is first treated at an initial temperature of 70 ° C. (158 ° F.) or higher, preferably at least 85 ° C., more preferably 90 ° C. (194 ° F.)-10.
Preheat to 0 ° C. (212 ° F.) or higher. Next, the first pressurizing step is performed in a pressure vessel heated to a temperature equal to or higher than the preheating temperature of the food, preferably a temperature obtained by adding the adiabatic temperature to the initial temperature (preheating temperature), at 50,000 to 140,000 psi or At least about 1 second to 200 minutes, preferably under pressure of about 60,000 to 120,000 psi.
It is carried out for seconds to 10 minutes, most preferably for 1 to 5 minutes. By combining preheating and pressurizing the food, the temperature of the food instantaneously and uniformly rises to the sterilization temperature, and this state is maintained for a certain period of time. Next, the food is instantaneously and uniformly cooled to the vicinity of the preheating temperature by reducing the pressure to a pressure lower than the pressure applied in the first pressurizing step, preferably to the atmospheric pressure. This pause step to loosen the pressure is instantaneous ~
After 5 minutes or more, preferably 5 seconds to 1 minute, the food is subsequently pressed in a second pressing step. The process may comprise 50,000 to 140,000 psi, preferably 6 psi.
At least 1 psi under 20,000 to 120,000 psi pressure.
It takes less than a second to 200 minutes, preferably 10 seconds to 10 minutes, most preferably 1 to 5 minutes. After the second pressurizing step, the pressure is released again and the food is cooled to room temperature. A first pressing step,
The sum of the time required for the step of releasing the pressure and the time required for the second pressure step is generally less than 30 minutes, preferably less than 5 minutes, and more preferably 1 minute or less. Including about 2 minutes required. The instantaneous adiabatic compression and adiabatic cooling that occur under pressure minimizes heat exposure to the food, even though the fragrance, texture and color of the food deteriorate when exposed to heat for an extended period of time. Do),
Commercial sterilization is fully achieved if sterilization is performed that includes two pressurization steps and a rest step to relax the pressure between them. The food is preheated, for example, in a hot water bath before being placed in the pressure vessel. Preheating can also be performed by a plate heat exchanger or a surface scraping heat exchanger. Further, preheating can be performed by a heater provided in the pressure vessel. Examples of a pressurizing device having a heating and cooling function that can be used as a pressure-resistant container include a pressurizing device of ABEB Autoclave System Co., Ltd. and Engineered Pressure System Co., Ltd.

In each pressurizing step, the temperature of the food is reduced to 6 by the principle of adiabatic compression (and adiabatic cooling when the pressure is released).
0 ° to 90 ° F. (or more for pressures above 120,000 psi). The actual temperature rise depends on two factors: the initial temperature and the amount of pressure imposed. For example, for food preheated to 210 ° F, 600
At a pressure of 00 psi, the temperature rises about 77 ° F due to adiabatic compression. Also, at a pressure of 100,000 psi, the temperature rise is about 88.6 ° F or higher. That is, when an ultra-high pressure is applied to the preheated food, the actual sterilization temperature is about 6 times lower than the preheating temperature of the food.
0-85 ° F. By appropriately changing the temperature rise due to the adiabatic compression, the time for exposing the food to high temperatures is minimized, and control in seconds is possible. Thus, the food is not damaged by prolonged and excessive exposure to high temperatures and sterilization temperatures, and its fragrance, texture and color change can be minimized or protected. According to the present invention, by appropriately selecting the preheating temperature and pressure, a combination of time and temperature is obtained that minimizes the total time required for commercial sterilization of food. For example, the total time required for commercial sterilization at 210 ° F. and 100,000 psi is less than about 22 seconds.

In the present invention, prior to the high pressure treatment, air is removed from the food container and the pressure container. If air is present during the process of the present invention, components related to the aroma of the food will be oxidized, and furthermore, the air will be compressed at a high pressure, so the presence of air in the pressure-resistant container will cause a loss of processing efficiency. become. Also, the air reacts with the plastic material for packaging,
Causes combustion like a diesel engine.

In each pressurizing step of the present invention, if necessary,
0000 to 140000 psi, preferably 60000 psi
~ 120,000 psi, more preferably 80,000-1
A pressure of 00000 psi may be imposed. The pressure is maintained at the processing temperature for a time sufficient to allow for commercial sterility.

As used herein, the term "commercial sterility" is used in a general sense. That is, "commercial aseptic" means that, by heat treatment, the food is in a state in which the growth of health-harmful microorganisms is not recognized, and in addition, normal non-refrigerated storage and distribution, health-harmless microorganisms can grow. Means to put it in a state. Foods processed by the method of the present invention are handled and processed in a sanitary environment and are usually free of contamination by a very large number of microorganisms. In commercial sterilization, small numbers of viable microbial organisms may be present in packaging containers containing commercially aseptic foods, but the microorganisms do not proliferate during the appropriate storage period and the food is safe. It is important that a delicious state is maintained. That is, a commercially sterile food is defined as a food in which no pathogenic bacteria are recognized and the food is slightly degraded and does not cause fermentation or microbial growth during an appropriate storage period at room temperature, for example, 13 to 24 months. Is done.

For the pressurization to achieve the objects of the present invention, commercially available equipment capable of generating high pressure and high temperature can be used. Prior to the pressure treatment, the food is sealed in a plastic container, can or other suitable container. Or, after putting the food into a pressure-resistant container through a heat exchanger and applying pressure treatment,
Aseptically filled into sterilized containers.

The method of the present invention is particularly effective for preserved foods requiring delicate aroma and texture. As a specific example,
For example, macaroni & cheese, vegetables, soups, stews,
Soft beef, fish, pork and other meats, dairy products,
Examples include pasta, cooked rice, potato products, entrées for staple food, desserts, non-acidic beverages, chocolate milk, cottage cheese and the like. Other foods suitable for sterilization by the method of the present invention are not particularly limited as long as the foods are alkaline on the pH side of 4.5 or more. For example, non-acid canned foods, non-acid frozen foods, non-acid refrigerated foods Foods, non-acidic beverages and the like can be mentioned. Further, the method of the present invention comprises
However, it is also suitable for sterilizing foods having a pH on the acidic side of 4.5. This is because such low-pH foods have low sensitivity to high temperature, high pressure and the like employed in the method of the present invention. According to the method of the present invention, for example, when sliced beef or white rice (water: rice = 2: 1) is used as a test food, as is clear from the examples described later, the former sliced meat is enriched by the treatment of the present invention. It becomes roasted meat with an aroma and the latter rice is similar to cooked rice. As described above, depending on the test food used in the present invention, a food that is cooked at the same time as sterilization after the treatment is obtained. Accordingly, the method of the present invention is a method for producing a sterilized food, and optionally includes a method for producing a sterilized and cooked food.

At the selected pressure and temperature combination,
To confirm the optimal sterilization time, Clostridiu
mbotulinum (Fennema, 1975,
part II, p.36; A Complete Co
urse in Canning, 13th edition, Volume 2,
(See page 44, hereinafter referred to as "Document A"). This microorganism is Clostridium sporogenes
PA 3679, Clostridium botu
Like linum, it is anaerobic, produces spores, is easy to identify, and has appropriate heat resistance. 120,000 psi
At the following pressures, an optimal commercial sterile product is obtained in the shortest possible time at the highest possible temperature. The shorter the processing time, the more fragrance,
Texture and color are maintained and productivity is high, while device wear is reduced.

Further, in the present invention, the temperature of the preheated food carried into the container is prevented by lowering the temperature of the pressure-resistant container in advance, and the food is heated to the target processing temperature by adiabatic compression in the pressurizing step. When raised, the temperature drop can be prevented or minimized.

[0030]

EXAMPLES The present invention will be specifically described below with reference to examples. Example 1 (when the heating and pressurizing processes are performed once each) This embodiment is an instantaneous and uniform process that occurs during the pressurizing process and the depressurizing (releasing the pressurizing) process which are regarded as adiabatic compression and adiabatic cooling. It is intended to show superior heating and cooling. The target temperature and time were calculated using the equations shown in Document A, pages 62-102. Further, the pressurization time, temperature and pressure were selected in consideration of complete sterilization and excessive sterilization. In particular, an initial temperature of 90 ° C., 95 ° C. or 98.9
° C, pressure 60000 psi, 80000 psi or 10
The pressure was set to 0000 psi and the pressurizing time was appropriately changed.

As test foods, frozen macaroni and cheese (trade name: Stuffer's, pH 5.87), sliced beef (purchased at New York Steak Supermarket, pH 5.97), white rice (water: rice = 2: 1, pH
7.06) was used. In the test, 100 g of a sample was sealed in a pouch without air, and three bags were prepared for each sample. The pouch enclosing the sample was preheated to the test temperature in boiling water for about 5 minutes before pressing.

The pressurization is performed by an ultra-high pressure device (trade name: Andov)
er, MA unit # 3, manufactured by Engineered Pressure Systems, Inc., using the Washington State University Food Science Pilot Plant (Washington S.
state University Food Scie
(North Pilot Plant). 10 to 12 bags of pouches containing the test food were put into the pressure vessel of the ultra-high pressure device at a time, and the pressure vessel was filled. Prior to placing the pouch, the wall of the pressure vessel was preheated to the set temperature with an electric heating coil surrounding it. In addition, a 1-inch glass fiber heat insulating material was stuck around the outer wall of the pressure-resistant container. The pressure vessel wall is several inches thick and does not allow heat to escape, so once heated, the pressure vessel can be maintained at a constant temperature for the time required to process the pouch. After placing the preheated pouch in a preheated pressure vessel, the vessel was filled with a water-glycerol solution heated to an initial test temperature to remove air from the vessel. Then, according to the test conditions, the pressure is 60000,
Raised to 80,000 or 100,000 psi and held for set time. The adiabatic compression and cooling temperatures varied from 20 to 32 ° C. depending on the initial temperature (preheating temperature) and pressure. Such instantaneous and uniform heating and cooling minimizes the exposure of food products to such destructive temperatures. As a control, a pouch that was neither heated nor pressed was used. Macaroni and cheese in Clostridiu
3.1 × 10,000 sporogenes spores
Inoculation was performed at a rate of 0 cells / g. Meat and white rice is Clostri
spores of D. sporogenes are 1.4 × 10
Inoculation was performed at a rate of 0000 cells / g. After the pressurization, all the pouches were quenched with ice water, and were frozen and stored until a bacterial test, except for a pouch for performing a flavor test for a control. After cooling, two bags of the pouches treated by the method of the present invention were opened to examine the aroma and texture. Surprisingly, the aroma, color, and texture of the macaroni and cheese were untreated and untreated. There was no change. This indicates that a very short time high temperature state in the pressurizing step does not damage or change the food. In the conventional retort heating step, macaroni and cheese undergo browning and marked deterioration in aroma. The sliced meat treated by the method of the present invention had a soft and rich roast meat aroma. The rice had the same texture as cooked rice except that the rice was solidified in a rice cake shape.

Two to three days and one week after the pressure treatment, the number of surviving bacteria in the food of the frozen pouch was measured, and the degree of recovery of the bacteria damaged by the pressure treatment was examined. In the bacterial test in this example and the following examples, 0.1% sterilized
A diluent prepared with peptone water was used. APC for diluent
Plates were inoculated into Petri film. The table shows the results for lactic acid bacteria, the level of which was determined by the MRS agar plate dilution method.
Determined by anaerobic culture at 48 ° C for 48 hours. Also, the table shows Cl
Ostrium sporogenes PA367
9 (Cl. Spore), the viable cell count was determined by the plate dilution method by mixing the liver with a molten agar medium containing 0.3% beef extract and 0.1% yeast extract each time. Plates were anaerobically cultured at 37 ° C. for 48 hours.
As spores, a 1:10 dilution was added at 80 ° C in a hot water bath at 10 ° C.
The heat shocked for one minute was used. The timing was started when the temperature of the blank test tube reached 80 ° C. Dilution and culture were performed for spores in the same manner as for live bacteria.

The results of the above bacterial tests are shown in Tables 2 and 3. The growth of the fungus was 0 (no growth) or viable count. “Pressurization time” refers to a combination of the described temperature and pressure of 2
Means the time that a bot kill can be achieved. “Test time” means the actual test time. In Table 3,
The term “outer wall temperature” means the outer wall temperature of the pressure vessel (the same applies hereinafter).

[0035]

[Table 2] First test of initial bacterial test (test date 1)
998.7.0.06, initial bacterial test)

[0036]

[Table 3] First test of bacterial test after storage for one week (second bacterial test to check the degree of recovery of bacteria damaged by pressure treatment)

Table 2 shows that the bacteria in all samples were killed or damaged and were unable to grow immediately. However, according to Table 3, which shows the results after storage for one week, it is clear that many spores of Bacillus cereus survive only by being damaged even under pressure treatment. "APC" in Table 3 is Bacillu
s cereus means the viable cell count. Table 3 shows that the higher the processing temperature, the higher the Clostridium sporo.
Genes (PA3679) is efficiently killed. Surprisingly, the longest time killed several times more spores than conventional heat sterilization techniques. This is because ultra-high pressure, but spores, especially Bacillu
s cereus is shown to improve the high temperature resistance of spores. In Tables 3 to 5, the pressurizing time means Fo value = 6.
It means the processing time corresponding to 0.

Example 2 (High-Temperature and High-Pressure Step with Intermediate Stop) Table 4 shows an outline of Example 2. No additives were added to one of the sample macaroni and cheese, and 0.1% of sodium benzoate and 0.02% of nisin were added to the other.

[0039]

[Table 4] (Test for removing microorganisms and spores by heating and pressurizing treatment with a pause in the middle)

In the two high-pressure pressing steps, the minimum temperature is 90
° C. A pause of 5 minutes was set between the two pressurization steps. During the downtime, the pressure was reduced and the pressure was reduced.
The temperature was kept at 90 ° C., which was the initial temperature. This pause condition is based on the theory that the remaining spores are activated (either spores germinate or change to a normal fragile cell structure) and are more damaged in the second pressure heating step. Selected based on. In addition, the strong protective cell wall of the spores is destroyed by decompression and re-pressurization after pressurization, so that the spores are easily damaged by heating. However, the present invention is not limited by this theory.

As is clear from Tables 5 and 6, complete sterilization was achieved by the steps of heating under pressure, heating under no pressure and heating under pressure. Under each treatment condition, three samples were subjected to a bacterial test, and the number of viable bacteria was counted. The results are shown in Tables 5 and 6. When the number of viable bacteria was 30 or less, no growth was observed. In this series of treatments, the effect of the preservatives seems to be hardly noticeable, but with milder treatments the preservatives will be effective in preventing the growth of microorganisms. When adiabatic compression is performed at the maximum pressure (100,000 psi), the outer wall temperature of the pressure vessel is preferably set to 90 ° C. or higher in order to reduce the temperature drop. Some temperature drop is expected, but not preferred. In order to minimize the temperature drop, it is preferable to cover the inside of the outer wall portion of the pressure vessel with a heat insulating material.

If complete sterilization can be performed at a temperature lower than 95 ° C. or 98.9 ° C., that is, at 90 ° C., 95 ° C. or 98.9 ° C.
If a pause step is performed between the two pressing steps at a higher temperature of ° C., a further effect is expected. For example, the first pressurizing step is performed at 98.9 ° C. and 10,000.
Run for 22 seconds at 0 psi, then 5 minutes or 5 seconds
Takes a non-pressurized resting step for a
Pressing at si for 22 seconds is a much harsher process than at 90 ° C. and when the outer wall temperature is too low. In all the above-mentioned pressurization steps, the pressurization time in the first step and the second step is the processing time at the maximum pressure, and the time required for pressure increase (about 90 seconds) and the time required for pressure reduction (about 10 seconds) Is not included. It is considered that a sterile product can be obtained by repeating the pressurizing treatment of Example 1 again after the non-pressurizing rest step. This is because the pressure treatment of Example 1 is much more severe than the pressure treatment performed twice in Example 2 to produce a sterile product.

Table 7 shows the number of bacteria before the treatment in Example 2. Macaroni & cheese (trade name: Stouffer ')
s) was again packed in a plastic pouch in the same manner as in Example 1 and subjected to the treatment of Example 2. The obtained macaroni &
When the aroma, texture and color tone of the cheese were compared with those of the untreated product, no change was observed.

[0044]

[Table 5] (Results of the second test with additives)

[0045]

[Table 6] (Results of the second test without additives)

[0046]

[Table 7] (Bacterial count at the beginning and one week after control without pressurization treatment)

Example 3 (Changing the pause step between heating and pressing steps) In order to determine more preferable conditions of the heating and pressing step and the pause step between them, lots of macaroni & cheese AF (each An additional test was performed in the same manner as in Example 2 for each of the lots consisting of four samples). macaroni&
Each sample of cheese was inoculated with microorganisms and the initial values were as shown in Table 8.
The viable cell count is shown in FIG. These samples were treated under various pressurizing conditions shown in Table 8, and the viable cell count after the treatment was compared with that of the untreated product. The viable cell count was measured for each sample of the lot after storage for one week following the pressure treatment.
Table 9 shows the results.

[0048]

[Table 8] (Initial value of viable cell count) *: 1.5 Fo, **: 2.5 Fo

[0049]

[Table 9] (Viable cell count after one week) *: 1.5 Fo, **: 2.5 Fo

All the samples had good aroma and texture, so-called macaroni unique texture, and there was no unpleasant odor due to excessive boiling. A pause step between the first pressurizing step and the second pressurizing step is 5
From seconds to 5 minutes, the results were good. In particular, the conditions of Lot E (1 minute pressurization, 1 minute pause, 1 minute pressurization) were effective in obtaining a sterile state. That is, according to the present invention, there is provided a commercially available rapid sterilization method in which the treatment time is 3 minutes in total and the flavor and texture of the food are maintained. When the results of lots E and D are combined, 1 minute pressurization, 5 second pause, 1
Aseptic condition can be obtained even under the condition of partial pressurization. In the present embodiment, a heater is provided around the periphery, and the outer wall is
Performed in a pressure vessel maintained at In the present embodiment, the preheating temperature was 90 ° C., but even if the preheating temperature was increased to 100 ° C., an effective sterilization state was obtained without substantially affecting the flavor and texture of the food. It is considered something.

With current ultrahigh pressure equipment, food can be processed at a cost of $ 0.002-0.005 per pound. This is 1/10 of the cost of a conventional retort. Overall, this ultra-high-pressure sterilization method is the most efficient and inexpensive method for producing cold food products. In addition, the method of the present invention is the only method for producing low-acid cold-market foods of a quality comparable to frozen foods. The outer wall of the pressure vessel is preferably treated with thermal insulation to minimize heat loss from the vessel when the vessel is under pressure and adiabatic compression occurs. If a pressure-resistant container whose outer wall is not treated with an insulating material is used, heat is significantly lost from the insulated and compressed food and the outer wall. Although the preferred embodiments of the present invention have been described above, various modifications can be made without departing from the spirit and scope of the present invention.

[0052]

According to the present invention, by combining a high initial temperature, an instantaneous uniform adiabatic compression process which naturally occurs under high pressure, and an adiabatic cooling process when the pressurization is stopped, The change in the texture and color tone of the food can be minimized without adversely affecting the fine aroma.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/16 A23B 4/00 Z 1/48 C F-term (Reference) 4B001 BC08 BC99 EC01 EC99 4B021 LA29 LA30 LP07 LW02 LW03 LW04 LW05 LW09 LW10 MC01 4B023 LC05 LC08 LE11 LP07 LP17 LP20 LQ01 LT60 4B036 LC01 LF01 LP01 LP18 LP19 LP21 4B046 LA06 LC09 LC17 LP67 LQ01 LQ04

Claims (9)

[Claims] Claims: 1. A pH of 4.5 or higher (pH 4.5
(A) a step of pre-heating the low-acid food at an initial temperature of at least 70 ° C., (b) a step of pressurizing at least 50,000 psi, and (e) a step of stopping pressurizing and cooling. And the selection of the initial temperature, the pressure of the pressurizing step, and the pressurizing time to obtain a sterilized food which substantially retains the flavor and texture before sterilization. Method. 2. The method according to claim 1, wherein the pH is 4.5 or more (pH 4.5 or more).
(A) a step of preheating the low-acid food at an initial temperature of at least 70 ° C., (b) a first pressurizing step of pressurizing at least 50,000 psi, (c) a rest step of releasing the pressure, (D) at least 50,000ps
a second pressurizing step of repressurizing with i, and (e) stopping pressurizing,
Including a cooling step, and selecting an initial temperature, a pressure of the first pressurizing step, a pressure of the second pressurizing step, and a pressurizing time to substantially sterilize the fragrance and texture before sterilization. A method for producing a food, characterized by obtaining a food product. 3. The pressure in the pressurizing step is from 50,000 to 140.
The method for producing a food according to claim 1, wherein the food is 000 psi. 4. The pressure of the first pressurizing step and the second pressurizing step,
The method for producing a food according to claim 2, wherein each of the pressures is 50,000 to 140,000 psi. 5. The method according to claim 5, wherein the pH is 4.5 or more (pH 4.5 or more).
(A) a step of pre-heating the low-acid food at an initial temperature of at least 70 ° C., (b) a step of pressurizing at least 50,000 psi, and (e) a step of stopping pressurizing and cooling. And selecting an initial temperature, a pressure in a pressurizing step, and a pressurizing time to obtain a sterilized and cooked food substantially retaining the flavor and texture before sterilization. Food production method. 6. A pH of 4.5 or higher (pH 4.5 or more).
(A) a step of preheating the low-acid food at an initial temperature of at least 70 ° C., (b) a first pressurizing step of pressurizing at least 50,000 psi, (c) a rest step of releasing the pressure, (D) at least 50,000ps
a second pressurizing step of repressurizing with i, and (e) stopping pressurizing,
Including a cooling step, and selecting an initial temperature, a pressure of the first pressurizing step, a pressure of the second pressurizing step, and a pressurizing time to substantially sterilize the fragrance and texture before sterilization. And a method for producing food, characterized by obtaining cooked food. 7. The sterilized and cooked food is macaroni & cheese, vegetables, soups, stews, beef, fish, pork, dairy products, pasta, cooked rice, potato products, and staple food entrée. A method for producing a food according to claim 1. 8. A method for producing sterilized food of a low-acid food having a pH of 4.5 or more, comprising the following (a):
(B) maintaining the temperature of the low-acid food at least at 70 ° C. during steps (b) and (c), wherein (a) pressurizes the low-acid food at at least 50,000 psi;
Is a step of releasing the pressure, and (c) is a second pressurizing step of repressurizing the low-acid food at least at 50,000 psi, followed by stopping the pressurization, cooling the low-acid food, and controlling the temperature, A method for producing a low-acid food, comprising selecting a pressure and a (pressurizing) time to obtain a sterilized food which substantially retains an uncooked aroma and texture. 9. Preheating the food at an initial temperature of 70 to 100 ° C., (b) preheating the preheated food to 50,000
A first pressure step of pressing at ~ 140000 psi, (c)
Reducing the pressure to about atmospheric pressure, (d) a second pressurizing step of pressurizing the food product at least at 50,000 to 140,000 psi, and (e) stopping the pressurization and cooling the food product; Food, characterized in that the pressure in the first pressurizing step, the pressure in the second pressurizing step, and the pressurizing time are selected to obtain a sterilized food which substantially retains the flavor and texture before sterilization. Manufacturing method.