JP2001269151A - Method of washing and disinfecting vegetable - Google Patents
Method of washing and disinfecting vegetableInfo
- Publication number
- JP2001269151A JP2001269151A JP2000087767A JP2000087767A JP2001269151A JP 2001269151 A JP2001269151 A JP 2001269151A JP 2000087767 A JP2000087767 A JP 2000087767A JP 2000087767 A JP2000087767 A JP 2000087767A JP 2001269151 A JP2001269151 A JP 2001269151A
- Authority
- JP
- Japan
- Prior art keywords
- washing
- vegetables
- lactic acid
- lactoperoxidase
- bacteria
- 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.)
- Granted
Links
- 238000005406 washing Methods 0.000 title claims abstract description 46
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 16
- 230000000249 desinfective effect Effects 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000004310 lactic acid Substances 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 26
- 108010023244 Lactoperoxidase Proteins 0.000 claims abstract description 15
- 102000045576 Lactoperoxidases Human genes 0.000 claims abstract description 15
- 229940057428 lactoperoxidase Drugs 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 abstract description 12
- ZMZDMBWJUHKJPS-UHFFFAOYSA-M Thiocyanate anion Chemical compound [S-]C#N ZMZDMBWJUHKJPS-UHFFFAOYSA-M 0.000 abstract description 11
- ZMZDMBWJUHKJPS-UHFFFAOYSA-N hydrogen thiocyanate Natural products SC#N ZMZDMBWJUHKJPS-UHFFFAOYSA-N 0.000 abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 9
- 241000186660 Lactobacillus Species 0.000 abstract description 8
- 229940039696 lactobacillus Drugs 0.000 abstract description 7
- 229940001447 lactate Drugs 0.000 abstract description 6
- 239000005708 Sodium hypochlorite Substances 0.000 abstract description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 abstract description 5
- 230000014759 maintenance of location Effects 0.000 abstract 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 21
- 239000000243 solution Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 8
- 240000007124 Brassica oleracea Species 0.000 description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 6
- 241000588724 Escherichia coli Species 0.000 description 6
- 238000003860 storage Methods 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 239000000872 buffer Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- ZCZCOXLLICTZAH-UHFFFAOYSA-N hypothiocyanous acid Chemical compound OSC#N ZCZCOXLLICTZAH-UHFFFAOYSA-N 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000000502 dialysis Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 229960000448 lactic acid Drugs 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 239000012085 test solution Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000002953 phosphate buffered saline Substances 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241001646716 Escherichia coli K-12 Species 0.000 description 1
- 241001333951 Escherichia coli O157 Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000004658 Medicago sativa Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- VGTPCRGMBIAPIM-UHFFFAOYSA-M sodium thiocyanate Chemical compound [Na+].[S-]C#N VGTPCRGMBIAPIM-UHFFFAOYSA-M 0.000 description 1
- CSRCBLMBBOJYEX-UHFFFAOYSA-M sodium;2-morpholin-4-ylethanesulfonic acid;hydroxide Chemical compound [OH-].[Na+].OS(=O)(=O)CCN1CCOCC1 CSRCBLMBBOJYEX-UHFFFAOYSA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Landscapes
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Cleaning By Liquid Or Steam (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳酸及び／又は乳
酸塩、ラクトパーオキシダーゼ及び乳酸菌を添加して調
製した洗浄液を使用することを特徴とする野菜の洗浄・
殺菌方法に関する。TECHNICAL FIELD The present invention relates to a vegetable washing and cleaning method using a washing solution prepared by adding lactic acid and / or lactate, lactoperoxidase and lactic acid bacteria.
It relates to a sterilization method.
【０００２】[0002]
【従来の技術】近年、大腸菌O-157等の微生物が原因の
食中毒が非常に問題になっており、特に生で食する食品
についての微生物管理が重要な課題となっている。野菜
に関しては、生で食される場合が多く、微生物による野
菜自体の品質劣化の問題だけでなく、一緒に供される微
生物が増殖しやすい食品への微生物供給源となってしま
うという問題があり、使用前の野菜の洗浄は不可欠であ
る。ところで、近年、カット野菜等が市販されるように
なり、購入後使用前に洗浄せずにそのまま食するケース
が増え、収穫後の洗浄工程あるいは裁断加工後の洗浄工
程で、野菜に付着している微生物をどれだけ減らすこと
ができるかが、非常に重要となってきている。従来、野
菜の洗浄には、次亜塩素酸ナトリウムが用いられること
が多かった。しかし、次亜塩素酸ナトリウムは、殺菌力
については非常に優れているが、残留塩素、作業者ヘの
毒性や金属の腐食等が問題点として指摘されている。2. Description of the Related Art In recent years, food poisoning caused by microorganisms such as Escherichia coli O-157 has become a serious problem, and in particular, microbial management of foods eaten raw has become an important issue. Vegetables are often eaten raw, not only because of the degradation of the quality of the vegetables themselves due to microorganisms, but also because the microorganisms provided with them can be a source of microorganisms for foods that are prone to multiply. Washing vegetables before use is essential. By the way, in recent years, cut vegetables and the like have become commercially available, and the number of cases where they eat without washing before use after purchase has increased, and the vegetables adhered to the vegetables in the washing process after harvesting or the washing process after cutting. The ability to reduce the number of microorganisms that are present has become very important. Conventionally, sodium hypochlorite has often been used for washing vegetables. However, although sodium hypochlorite is extremely excellent in sterilizing power, residual chlorine, toxicity to workers, corrosion of metals, etc. have been pointed out as problems.
【０００３】一方、ラクトパーオキシダーゼ、チオシア
ネート及び過酸化水素の共存下においてヒポチオシアネ
ートが生成する。ヒポチオシアネートは、タンパク質中
のスルフィド結合と反応してタンパク質を変性させ、微
生物の細胞膜に損傷を与えることにより、殺菌又は静菌
作用を示す。反応後、ヒポチオシアネートは、チオシア
ネートに戻るが、ラクトパーオキシダーゼによって再び
ヒポチオシアネートに変換される。このサイクルを繰り
返すことによって、殺菌作用は持続する。この反応は、
ラクトパーオキシダーゼ-過酸化水素システム(LPシステ
ム)と呼ばれ、このLPシステムを利用して食品の保存期
間を延長する方法、例えば牛乳にラクトパーオキシダー
ゼ、チオシアネート及び過酸化水素を添加して微生物変
敗を防止する方法が検討されている（IDF Bulletin No.
234,1998）。On the other hand, hypothiocyanate is produced in the presence of lactoperoxidase, thiocyanate and hydrogen peroxide. The hypothiocyanate exhibits a bactericidal or bacteriostatic action by reacting with a sulfide bond in the protein to denature the protein and damage the cell membrane of the microorganism. After the reaction, the hypothiocyanate is converted back to thiocyanate, but is again converted to hypothiocyanate by lactoperoxidase. By repeating this cycle, the bactericidal action is maintained. This reaction is
Lactoperoxidase-hydrogen peroxide system (LP system) is used to extend the shelf life of food using this LP system.For example, microbial transformation can be achieved by adding lactoperoxidase, thiocyanate and hydrogen peroxide to milk. Methods to prevent loss are being considered (IDF Bulletin No.
234,1998).
【０００４】しかし、このLPシステムを利用するために
は、上記したようにラクトパーオキシダーゼ、チオシア
ネート及び過酸化水素が必要である。ところが、チオシ
アネートは、日本においては食品添加物として認められ
ておらず、過酸化水素は、食品添加物として使用した場
合、最終製品に残留しないことが使用条件になってお
り、これらの供給について、様々な試みがなされてき
た。[0004] However, in order to utilize this LP system, lactoperoxidase, thiocyanate and hydrogen peroxide are required as described above. However, thiocyanate is not recognized as a food additive in Japan, and hydrogen peroxide does not remain in the final product when used as a food additive. Various attempts have been made.
【０００５】多くの乳酸菌は、過酸化水素を産生するこ
とが知られており（Appl. Microbiol. vol.19,608-612,
1970）、さらに、好気条件下で大量の過酸化水素を産生
する乳酸菌が存在することが報告されている（J. Food
Sci. vol.60(6),1070-1074,1998）。そこで、この乳酸
菌を過酸化水素の供給源として利用し、さらに、食品中
に含まれるチオシアネートを利用することによって、LP
システムを利用する試みがなされ、例えば、乳酸菌発酵
食品であり、チオシアネートを含有する野菜を原料とし
た漬物にラクトパーオキシダーゼを添加して、保存中の
酸度上昇及び雑菌による汚染を防止する方法が提案され
ている（特開平9-271319号公報）。しかし、乳酸菌発酵
食品以外に利用されたという報告は、未だなされていな
い。[0005] Many lactic acid bacteria are known to produce hydrogen peroxide (Appl. Microbiol. Vol. 19, 608-612,
1970), and it has been reported that there are lactic acid bacteria that produce large amounts of hydrogen peroxide under aerobic conditions (J. Food
Sci. Vol.60 (6), 1070-1074,1998). Therefore, by utilizing this lactic acid bacterium as a source of hydrogen peroxide and further utilizing thiocyanate contained in food, LP
Attempts have been made to use the system, for example, a method of adding lactoperoxidase to pickles made from lactic acid bacteria-fermented foods and vegetables containing thiocyanate to prevent an increase in acidity during storage and contamination by various bacteria is proposed. (JP-A-9-271319). However, there has been no report that it was used for products other than lactic acid bacteria-fermented foods.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、野菜の品質
保持に大きく影響している微生物を減らすために行われ
ている洗浄を、従来用いられてきた次亜塩素酸ナトリウ
ムを用いずに行う方法を提供することを課題とする。SUMMARY OF THE INVENTION According to the present invention, washing which is carried out to reduce microorganisms which greatly affect the quality maintenance of vegetables is performed without using sodium hypochlorite which has been conventionally used. It is an object to provide a method.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、上記の課
題を解決すべく鋭意研究を行ってきた結果、乳酸及び／
又は乳酸塩、ラクトパーオキシダーゼ及び乳酸菌を添加
して調製した洗浄液を使用し、野菜に含まれるチオシア
ネートを利用してLPシステムを働かせることにより、洗
浄工程において微生物を効果的に減らすことができるこ
とを見出した。また、洗浄液から乳酸菌を分離して、洗
浄時に乳酸菌と野菜とが接触しないようにすることによ
り、野菜に付着する微生物を減少できることを見出し、
本発明を完成した。Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, lactic acid and / or
Alternatively, using a washing solution prepared by adding lactate, lactoperoxidase and lactic acid bacteria, and using an LP system using thiocyanate contained in vegetables, it has been found that microorganisms can be effectively reduced in the washing process. Was. Also, by separating lactic acid bacteria from the washing solution and preventing lactic acid bacteria and vegetables from coming into contact during washing, they found that microorganisms attached to vegetables could be reduced,
The present invention has been completed.
【０００８】[0008]
【発明の実施の形態】本発明は、乳酸及び／又は乳酸
塩、ラクトパーオキシダーゼ及び乳酸菌を添加して調製
した洗浄液を使用し、野菜を洗浄・殺菌する方法であ
る。洗浄対象となる野菜については、特に種類は問わな
いが、チオシアネートを多く含むアブラナ科の野菜であ
ることが好ましく、例えば、キャベツ、レタス、キュウ
リ、アルファルファ、かいわれ大根等を挙げることがで
きる。乳酸及び／又は乳酸塩については、洗浄液に含ま
れるようにすればよいが、LPシステムの至適pHが5.5付
近であり、洗浄液のpHを5.0〜6.0となるようにすること
が好ましいことから、乳酸緩衝液として洗浄液に緩衝能
を持たせ、至適pHを維持することが好ましい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention is a method for washing and sterilizing vegetables using a washing solution prepared by adding lactic acid and / or lactate, lactoperoxidase and lactic acid bacteria. Although the type of vegetables to be washed is not particularly limited, it is preferably a cruciferous vegetable containing a large amount of thiocyanate, and examples thereof include cabbage, lettuce, cucumber, alfalfa, and radish. Lactic acid and / or lactate may be contained in the cleaning solution, but since the optimum pH of the LP system is around 5.5 and the pH of the cleaning solution is preferably 5.0 to 6.0, It is preferable that the washing solution has a buffering capacity as a lactic acid buffer to maintain an optimum pH.
【０００９】乳酸菌については、過酸化水素産生能を有
しているものであれば特に菌種は問わないが、過酸化水
素産生能の高いラクトバチルス・デルブルッキー (Lact
obacillus delbrueckii) を使用することが好ましい。
例えば、ラクトバチルス・デルブルッキー・サブスピー
シーズ・ブルガリクス(Lactobacillus delbrueckii sub
sp. bulgaricus)、ラクトバチルス・デルブルッキー・
サブスピーシーズ・ラクチス(Lactobacillus delbrueck
ii subsp. lactis)、あるいはラクトバチルス・デルブ
ルッキー・サブスピーシーズ・デルブルッキー(Lactoba
cillus delbrueckii subsp. delbrueckii)等を挙げるこ
とができる。洗浄液から乳酸菌を分離する方法として
は、過酸化水素は透過するが菌体は透過しない素材、例
えば透析チューブ等を用いる方法を挙げることができ
る。Lactic acid bacteria are not particularly limited as long as they have a hydrogen peroxide-producing ability, but Lactobacillus delbrucky (Lactobacillus delbrucky) having a high hydrogen peroxide-producing ability is used.
obacillus delbrueckii) is preferably used.
For example, Lactobacillus delbrueckii subspecies Bulgarix (Lactobacillus delbrueckii sub
sp. bulgaricus), Lactobacillus del Brookie
Subspecies Lactis (Lactobacillus delbrueck)
lactis), or Lactobacillus del Brookie subspecies
cillus delbrueckii subsp. delbrueckii) and the like. Examples of a method for separating lactic acid bacteria from the washing solution include a method using a material that transmits hydrogen peroxide but does not transmit cells, such as a dialysis tube.
【００１０】ラクトパーオキシダーゼについては、市販
のラクトパーオキシダーゼ含有素材を使用すればよい。
濃度については、特に限定はされないが、1ppmでも効果
を示し、50ppmを越えても効果は変わらないことを確認
している。従ってラクトパーオキシダーゼの濃度は1〜5
0ppmとすることが好ましい。For lactoperoxidase, a commercially available lactoperoxidase-containing material may be used.
The concentration is not particularly limited, but it was confirmed that the effect was exhibited even at 1 ppm, and that the effect was not changed even if it exceeded 50 ppm. Therefore, the concentration of lactoperoxidase is 1-5.
Preferably, it is 0 ppm.
【００１１】本発明において、LPシステムを働かせる構
成要素の一つであるチオシアネートについては、洗浄す
る野菜より供されるが、洗浄効果を高めるために、洗浄
液に野菜抽出液を添加することもできる。洗浄時間につ
いては、特に限定はされないが、LPシステムによる殺菌
効果を得るためには、30分以上洗浄液に浸漬することが
好ましい。また、洗浄中は必要に応じて振盪あるいはバ
ブリング操作を行うとよい。以下に試験例及び実施例を
示し、本発明をさらに詳細に説明する。In the present invention, thiocyanate, which is one of the components for operating the LP system, is provided from the vegetables to be washed, but a vegetable extract may be added to the washing solution to enhance the washing effect. The washing time is not particularly limited, but it is preferable to immerse in the washing solution for 30 minutes or more in order to obtain a sterilization effect by the LP system. During washing, shaking or bubbling operation may be performed as necessary. Hereinafter, the present invention will be described in more detail with reference to Test Examples and Examples.
【００１２】[0012]
【試験例１】（洗浄液の殺菌効果の確認）大腸菌K-12株
を加圧滅菌（121℃、15分間）した普通ブイヨン培地
（日水製薬社製）に接種し、37℃で16時間培養した後、
集菌し、リン酸緩衝生理食塩水（PBS、日水製薬社製）
で洗浄した後、大腸菌密度が約107cfu/mlとなるように
大腸菌懸濁液を調製した。[Test Example 1] (Confirmation of bactericidal effect of washing solution) Escherichia coli K-12 strain was inoculated into a normal bouillon medium (manufactured by Nissui Pharmaceutical Co., Ltd.) sterilized under pressure (121 ° C, 15 minutes) and cultured at 37 ° C for 16 hours. After doing
Harvest bacteria and phosphate buffered saline (PBS, Nissui Pharmaceutical)
After washing with, an E. coli suspension was prepared such that the E. coli density was about 10 7 cfu / ml.
【００１３】ラクトバチルス・デルブルッキー・サブス
ピーシーズ・デルブルッキー（ATCC9649）を加圧滅菌
（121℃、15分間）したlactobacilli MRS培地（Difco社
製）に接種し、37℃で40時間培養した後、滅菌生理食塩
水で3回洗浄して、元の培地の1/10容となるように滅菌
生理食塩水に懸濁し、乳酸菌懸濁液を調製した。Lactobacillus delbruchy subspecies delbruchy (ATCC9649) was inoculated into a pressure-sterilized (121 ° C, 15 minutes) lactobacilli MRS medium (Difco) and cultured at 37 ° C for 40 hours. After washing three times with sterile physiological saline, the cells were suspended in sterile physiological saline so as to be 1/10 volume of the original medium to prepare a lactic acid bacteria suspension.
【００１４】10mMリン酸含有20mM MES-NaOH緩衝液（pH
5.5）を調製し、表１に示した組合せで試験液１〜４を1
00mlずつ調製した。なお、乳酸ナトリウム（食品添加
用、武蔵野商事社製）、ラクトパーオキシダーゼ（Tua
社製）及びチオシアン酸ナトリウム（和光純薬工業社
製）を使用し、また、乳酸菌は、上記乳酸菌懸濁液10ml
を透析チューブ（三光純薬社製）に入れて試験液に投入
した。A 20 mM MES-NaOH buffer containing 10 mM phosphoric acid (pH
5.5) was prepared, and test solutions 1 to 4 were combined with the combinations shown in Table 1 for 1
It was prepared in an amount of 00 ml each. In addition, sodium lactate (for food additives, manufactured by Musashino Shoji Co., Ltd.), lactoperoxidase (Tua
And sodium thiocyanate (manufactured by Wako Pure Chemical Industries, Ltd.).
Was placed in a dialysis tube (manufactured by Sanko Junyaku Co., Ltd.) and introduced into the test solution.
【００１５】[0015]
【表１】 [Table 1]
【００１６】これらの試験液について、37℃で30分間振
盪した後、上記大腸菌懸濁液を106cfu/mlとなるように
添加し、さらに37℃で30分間振盪して、菌数の変化を測
定した。その結果を表２に示す。After shaking these test solutions at 37 ° C. for 30 minutes, the above-mentioned E. coli suspension was added to a concentration of 10 6 cfu / ml, and further shaken at 37 ° C. for 30 minutes to change the number of bacteria. Was measured. Table 2 shows the results.
【００１７】[0017]
【表２】 [Table 2]
【００１８】これによると、試験液１〜３では、30分間
の処理でも大腸菌の菌数にほとんど変化がなかったのに
対して、試験液４は、30分間の処理で大腸菌の菌数が検
出限界以下になっていることから、本発明で利用するLP
システムは、大腸菌に対して優れた殺菌効果を示すこと
が分かった。According to this, the number of bacteria of Escherichia coli hardly changed in the test liquids 1 to 3 even after the treatment for 30 minutes, whereas the number of bacteria of Escherichia coli was detected in the test liquid 4 in the treatment for 30 minutes. Since it is below the limit, the LP used in the present invention
The system was found to have an excellent bactericidal effect on E. coli.
【００１９】[0019]
【実施例１】（野菜の洗浄・殺菌）200mM乳酸緩衝液（p
H5.0）500mlに、試験例１と同様にして調製した乳酸菌
懸濁液50mlを透析チューブに入れて投入し、室温で10分
間静置した後、50ppmとなるようにラクトパーオキシダ
ーゼを添加して洗浄液を調製した。この洗浄液に、千切
りキャベツ100gを加えて室温で30分間静置し、千切りキ
ャベツを洗浄・殺菌した（本発明）。洗浄・殺菌終了
後、千切りキャベツを水切りし、ダイリューター（グン
ゼ産業社製）を用いて10倍希釈した後、ストマッカー
（グンゼ産業社製）で粉砕して、標準寒天培地（日水製
薬社製）にて混釈培養（37℃、48時間）してコロニー数
を計測し、千切りキャベツに含まれる菌数を調べた。ま
た、洗浄・殺菌後、水切りした千切りキャベツを10℃で
48時間保存し、同様にして菌数を調べた。なお、対照と
して、洗浄しなかったもの（対照１）、緩衝液だけの洗
浄液で洗浄したもの（対照２）及び緩衝液に乳酸（食品
添加用、武蔵野商事社製）を添加した洗浄液で洗浄した
もの（対照３）についても、同様の試験を行った。その
結果を表３に示す。Example 1 (Vegetable washing and sterilization) 200 mM lactate buffer (p
H5.0) To 500 ml, put 50 ml of the lactic acid bacteria suspension prepared in the same manner as in Test Example 1 into a dialysis tube, put the mixture at room temperature for 10 minutes, and then add lactoperoxidase to 50 ppm. To prepare a washing solution. 100 g of shredded cabbage was added to this washing solution and allowed to stand at room temperature for 30 minutes to wash and sterilize the shredded cabbage (the present invention). After washing and sterilization, the shredded cabbage is drained, diluted 10-fold with a diluter (Gunze Sangyo Co., Ltd.), pulverized with a stomacher (Gunze Sangyo Co., Ltd.), and standard agar medium (Nissui Pharmaceutical Co., Ltd. ), The cells were pour-cultured (37 ° C., 48 hours), the number of colonies was counted, and the number of bacteria contained in the shredded cabbage was examined. After washing and sterilization, the dried cabbage is drained at 10 ° C.
After storing for 48 hours, the number of bacteria was examined in the same manner. As a control, the unwashed (Control 1), the washed with a buffer-only washing solution (Control 2), and a washing solution in which lactic acid (for food addition, manufactured by Musashino Shoji Co., Ltd.) was added to the buffer solution were washed. The same test was performed for the sample (Control 3). Table 3 shows the results.
【００２０】[0020]
【表３】 [Table 3]
【００２１】これによると、対照２及び対照３では、洗
浄・殺菌直後の菌数及び48時間保存後の菌数ともに、洗
浄しなかった対照１と比べてほとんど差がなく、洗浄・
殺菌の効果が得られておらず、保存に耐えられるもので
はなかった。一方、本発明は、洗浄・殺菌直後の菌数が
1/10程度になっており、さらに48時間保存後も菌数にほ
とんど変化がなかったことから、48時間（2日間）程度
の保存に十分耐えることができる野菜を提供できること
が分かった。According to this, in Control 2 and Control 3, the number of bacteria immediately after washing and sterilization and the number of bacteria after storage for 48 hours are almost the same as those in Control 1 which was not washed, and the number of bacteria after washing and sterilization was almost the same.
The sterilizing effect was not obtained, and it was not endurable for storage. On the other hand, according to the present invention, the number of bacteria immediately after washing / sterilization is increased.
It was about 1/10, and there was almost no change in the number of bacteria even after storage for 48 hours, indicating that vegetables that can withstand storage for about 48 hours (2 days) can be provided.
【００２２】[0022]
【発明の効果】本発明の野菜の洗浄・殺菌方法は、次亜
塩素酸ナトリウムを使用せずに、効果的に微生物の菌数
を減らすことができ、新鮮な生食用野菜を提供すること
ができる。According to the method for washing and sterilizing vegetables of the present invention, the number of microorganisms can be effectively reduced without using sodium hypochlorite, and a fresh raw vegetable can be provided. it can.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 堂迫 俊一 埼玉県浦和市北浦和５―15―39―616 Ｆターム(参考） 3B201 AA46 AB01 BB02 BB92 CC11 CC21 4B061 AA07 AA08 BA01 BA03 4B069 AA04 HA09 KA01 KB03 KC20 KC24 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Shunichi Dosako 5-15-39-616 F-term (reference) 3B201 AA46 AB01 BB02 BB92 CC11 CC21 4B061 AA07 AA08 BA01 BA03 4B069 AA04 HA09 KA01 KB03 KC20 KC24
Claims (3)
ダーゼ及び乳酸菌を添加して調製した洗浄液を使用する
ことを特徴とする野菜の洗浄・殺菌方法。1. A method for washing and sterilizing vegetables, comprising using a washing solution prepared by adding lactic acid and / or lactate, lactoperoxidase and lactic acid bacteria.
酸菌と野菜が直接接触しないようにすることを特徴とす
る請求項１記載の野菜の洗浄・殺菌方法。2. The method for washing and sterilizing vegetables according to claim 1, wherein lactic acid bacteria are separated from the washing liquid so that the lactic acid bacteria do not come into direct contact with the vegetables during washing.
ー(Lactobacillus delbrueckii)である請求項１又は２
記載の野菜の洗浄・殺菌方法。3. The method according to claim 1, wherein the lactic acid bacterium is Lactobacillus delbrueckii.
The method for washing and sterilizing vegetables described in the above.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599229A (en) * | 2011-12-16 | 2012-07-25 | 三晃化学研究所 | Vegetable antiseptic treatment method |
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| JPS532508A (en) * | 1976-06-30 | 1978-01-11 | Idemitsu Kosan Co Ltd | Liquid detergent |
| JPS62228224A (en) * | 1985-03-06 | 1987-10-07 | Glyco Kyodo Nyugyo Kk | Production of fermented food of lactic acid bacteria |
| JPH06500700A (en) * | 1991-06-11 | 1994-01-27 | ギスト ブロカデス ナムローゼ フェンノートシャップ | Long-term antimicrobial activity achieved by sustained release of hydrogen peroxide |
| JPH07197085A (en) * | 1993-12-28 | 1995-08-01 | Shimadzu Corp | Detergent |
| JPH0812995A (en) * | 1994-04-29 | 1996-01-16 | Lion Corp | Food detergent composition |
| JPH09271319A (en) * | 1996-04-08 | 1997-10-21 | Snow Brand Milk Prod Co Ltd | Additive for pickled vegetable and its utilization |
| JPH09313101A (en) * | 1995-05-10 | 1997-12-09 | Fuji Oil Co Ltd | Production of yogurt and processed yogurt product |
| JPH11335696A (en) * | 1998-05-28 | 1999-12-07 | Fuso Chemical Co Ltd | Degerming detergent |
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2000
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS532508A (en) * | 1976-06-30 | 1978-01-11 | Idemitsu Kosan Co Ltd | Liquid detergent |
| JPS62228224A (en) * | 1985-03-06 | 1987-10-07 | Glyco Kyodo Nyugyo Kk | Production of fermented food of lactic acid bacteria |
| JPH06500700A (en) * | 1991-06-11 | 1994-01-27 | ギスト ブロカデス ナムローゼ フェンノートシャップ | Long-term antimicrobial activity achieved by sustained release of hydrogen peroxide |
| JPH07197085A (en) * | 1993-12-28 | 1995-08-01 | Shimadzu Corp | Detergent |
| JPH0812995A (en) * | 1994-04-29 | 1996-01-16 | Lion Corp | Food detergent composition |
| JPH09313101A (en) * | 1995-05-10 | 1997-12-09 | Fuji Oil Co Ltd | Production of yogurt and processed yogurt product |
| JPH09271319A (en) * | 1996-04-08 | 1997-10-21 | Snow Brand Milk Prod Co Ltd | Additive for pickled vegetable and its utilization |
| JPH11335696A (en) * | 1998-05-28 | 1999-12-07 | Fuso Chemical Co Ltd | Degerming detergent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599229A (en) * | 2011-12-16 | 2012-07-25 | 三晃化学研究所 | Vegetable antiseptic treatment method |
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