JP2003070451A - Method for sterilizing microorganism in food, germicide for food and frozen sterilized food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for sterilizing microorganisms in a food, which has high safety to human body and the environment, does not impair flavor and taste of food, with which harmful microorganisms in a food can be sterilized and to obtain a germicide for foods and a frozen sterilized food. SOLUTION: An aqueous solution of a chelating agent, a surfactant, an organic acid and an organic acid salt is stuck to a food and the food is quickly frozen.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for sterilizing microorganisms in food, a bactericide for food and a sterilized frozen food.

[0002]

2. Description of the Related Art Generally, fresh seafood, livestock and poultry, vegetables, fruits, and their simple processed products often cause problems such as food poisoning due to contamination with harmful microorganisms during the production process. In particular, a product that is not eaten by heating or the like and becomes a raw food has a very high risk of causing food poisoning due to microbial contamination. The degree of processing of foods imported from overseas is increasing year by year, but due to various hygienic conditions at the site, there are still some uncertainties, including infectious pathogens. . That is, the risk of microbial contamination of food has not been completely ruled out. Furthermore, overseas, some food additives that can be used for cleaning and sterilizing foods have insufficient effects depending on the country.

Further, food additives that can be used for cleaning and sterilization have problems such as impairing the original taste of food. In particular, sodium hypochlorite, which is a food additive often used in the food processing industry, is easily affected by organic substances and is an unstable compound itself, so it is easy to decompose and expected to be effective over time. Can not. Even alcohol, which is a food additive, causes protein denaturation of the food and affects the taste at a concentration at which a bactericidal effect can be expected, which further increases the cost.

[0004]

DISCLOSURE OF THE INVENTION The present invention is a method for sterilizing harmful microorganisms in foods, which has high safety for human body and environment, and can sterilize harmful microorganisms in foods without impairing taste and flavor of foods. , A sterilizer for food and a sterilized frozen food.

[0005]

In order to achieve the above object, in the method for sterilizing microorganisms in food according to the present invention, a chelating agent, a surfactant, an organic acid and a salt of an organic acid are attached to the food. After that, the food is characterized by being frozen.
In particular, in the method for sterilizing microorganisms in food according to the present invention, it is preferable that the chelating agent, the surfactant, the organic acid and the salt of the organic acid are attached to the food and then the food is rapidly frozen.

The food bactericidal agent according to the present invention is characterized by containing a chelating agent, a surfactant, an organic acid and a salt of an organic acid. As the chelating agent, the surfactant, the organic acid and the salt of the organic acid, those which are safe for the human body and the environment are used as food additives.

The chelating agent is, for example, one or more selected from disodium ethylenediaminetetraacetate, phytic acid, polymeric phosphate, fumaric acid, citric acid, tartaric acid, malic acid, gluconic acid and salts thereof. Become.

The above-mentioned surfactant is characterized by comprising one or more selected from monoglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester. The surfactant is preferably a substance which has antibacterial activity to some extent even when used alone. Therefore, monoglycerin fatty acid ester is particularly preferable as the surfactant. In addition to their own antibacterial activity, surfactants aid the penetration of chelating agents, organic acids and salts of organic acids, allowing for more synergistic killing.

The organic acid comprises, for example, one or more selected from sorbic acid, propionic acid, benzoic acid, acetic acid, lactic acid, adipic acid, fumaric acid and succinic acid. The salt of the organic acid is, for example, one or more selected from sorbate, propionate, benzoate, acetate, lactate, adipate, fumarate and succinate.

The sterilized frozen food according to the present invention is characterized in that the above-mentioned bactericidal agent for food is attached.

The food disinfectant according to the present invention, when combined with a freezing technique, which is used as a method for long-term storage and storage of food, is capable of epoch-making sterilization by damaging contaminating microorganisms in food. It will be possible. According to the present invention, particularly in foods that are eaten raw after freezing and thawing, the contaminating microorganisms in the food are significantly reduced, the safety of food poisoning by the food is increased, and the flavor of the food is not affected.

Freezing and storing food is one of the important food preservation methods, and even in ordinary households, the freezer-refrigerator is an important electric product in daily life and is widely used.
In addition, with the spread of this freezer-refrigerator, simplicity, safety,
From the viewpoint of economy, many frozen foods are available on the market. However, from the microbial standpoint, harmful microorganisms may remain in frozen foods, which may later cause unexpected food poisoning.

The influence of the freezing technique on microorganisms has been studied in various fields. Although the exact elucidation has not yet been made, so-called freeze damage and cold shock cause metal ions to leak due to damage of the cell membrane, and DN, which is a genetic material,
It is thought that it may affect the replication of A.

The present inventors have proposed various organic acids and salts thereof and surfactants which are generally widely used in foods,
The effect was confirmed by measuring the number of bacteria after freezing, either alone or in combination. Furthermore, the conditions for freezing were also examined. As a result, it was confirmed that the presence of metal ions protects microbial cells from cold shock.

In the present invention, the mixing ratio of the chelating agent, the surfactant, the organic acid and the salt of the organic acid is preferably 0.01 to 40% by weight based on the total weight of them. However, the composition may be adjusted appropriately. These substances cannot be expected to be sterilized when used alone at room temperature, but they exhibit a bactericidal effect when used in combination with the physical condition of freezing. By combining these four, the bactericidal effect is significantly enhanced.

The chelating agent, the surfactant, the organic acid and the salt of the organic acid may be attached to the food by sprinkling the powder with the powder, or by sprinkling the single powder on the food sequentially. Any method such as a method, a method of spraying these solutions on foods, a method of immersing foods in these solutions may be used, but immersion in the aqueous solution for a certain period of time is particularly effective.

In the case of dipping, the dipping time is optimally 10 minutes to 30 minutes, but it may be appropriately adjusted depending on the situation of the site. The temperature condition for the immersion is preferably set according to the food product as the final product. For those eaten raw after thawing, the temperature of the soaking solution should be as high as the quality of the food allows. However, for those that are frozen after heating or after cooking, the temperature of the solution may be appropriately adjusted and immersed.

The concentration of the solution is preferably adjusted according to its effect and cost, but 0.01% by weight to 1%.
0 wt% is preferred. Within the concentration range, the taste and flavor of the food product attached is not impaired. However,
If it is less than 0.01% by weight, the bactericidal effect is lowered, and if it exceeds 10% by weight, the taste is affected such as astringent taste and bitterness, and turbidity occurs, which is not preferable.

The chelating agent, the surfactant, the organic acid and the salt of the organic acid may be adhered to the food and then frozen below the freezing point, which may be either quick freezing or slow freezing.
Rapid freezing is preferred. The rapid freezing is preferably carried out at a freezing rate such that the passage time from 0 ° C to -5 ° C within the food is 1.5 minutes or less. Further, the contact freezing method, the immersion type freezing method, the liquid nitrogen freezing method, etc. Is preferably performed. In addition, the longer the time after reaching a certain temperature range due to freezing, the higher the efficiency of sterilization, which is preferable.

Foods to which the present invention is applied include fresh seafood,
In addition to meat and poultry, vegetables, fruits and the like, processed products thereof may be used. In addition to the chelating agent, the surfactant, the organic acid and the salt of the organic acid, a seasoning and other substances which do not inhibit the bactericidal effect may be added to the bactericidal agent for food according to the present invention. Further, the germicide for food according to the present invention may be a solid agent or a liquid agent.

[0021]

[Test Example 1] In order to screen drugs in freezing treatment, phosphates, organic acids, salts of organic acids and emulsifiers (hereinafter referred to as various drugs) Vbrio and Ecol
The antibacterial activity against i was examined. At the same time, changes in the antibacterial activity of the drug when frozen conditions were added were examined.

<Test method> 1. Prepare 1% by weight and 0.1% by weight aqueous solutions of various drugs, add 1 ml of each to a test tube containing 8 ml of physiological saline, and further add 10 ^{5 of} physiological saline to each test tube.
1 ml of the bacterial suspension adjusted to ml was added. Aqueous solutions of various chemicals are adjusted to pH 5 with HCl or NaOH.
Adjusted to 5. The test bacteria used for the bacterial suspension include Vibr
io parahaemolyticus IFO12711 and Esherichia coli
NIHJ-JC was used.

2. Each test tube was then snap frozen at -20 ° C and held for 12 hours. The contact freezing method was used. 3. Each test tube was left to thaw at 20 ° C. for 1 hour. 4. The number of bacteria was measured. Measurement is by the pour method at 37 ℃
The culture was performed for 24 hours.

The results of the antibacterial activity test (target strain: Vibrio) of the various drugs are shown in Table 1, and the results of the antibacterial activity test of the various drugs (target strain: E. coli) are shown in Table 2. In addition,
In Tables 1 and 2, ++ indicates a number of bacteria of 10 ⁴ or more, ++ indicates a number of bacteria of 10 ² or more and less than 10 ⁴ , and + indicates a number of bacteria of less than 10 ² .

[0025]

[Table 1]

[0026]

[Table 2]

As shown in the results of Tables 1 and 2, by freezing, various drugs were added to Vibrio and E. col.
It was confirmed that the effect of inhibiting the growth of harmful microorganisms such as i was increased. This growth inhibitory effect was high in phosphates and emulsifiers.

[0028]

[Test Example 2] E adjusted to 10 ⁵ cells / ml with physiological saline
The effect of the food-grade bactericide was confirmed using a suspension of S. coli strains. We also confirmed the difference in effect between slow freezing and quick freezing depending on the freezing conditions. The food disinfectant was blended in a proportion of 5.0% by weight of organic acid, 5.0% by weight of emulsifier, 60.0% by weight of phosphates and 30.0% by weight of organic acid salts. Citric acid was used as the organic acid, monoglycerin fatty acid ester was used as the emulsifier, acidic sodium pyrophosphate was used as the phosphates, and sodium citrate was used as the organic acid salts.

The blended food germicide was dissolved in the prepared bacterial suspension at respective proportions of 0.1% by weight and 0.5% by weight. This bacterial suspension was rapidly frozen by a method similar to the test method shown in Test Example 1 to measure the number of bacteria. The quick freezing was performed by the contact freezing method. Further, other bacterial suspensions were slowly frozen instead of quick freezing, and the number of bacteria was measured. The slow freezing was performed by the air freezing method. As a control, a control group containing no food bactericide was similarly frozen and the number of bacteria was measured. The results are shown in Table 3.

[0030]

[Table 3]

As shown in the results of Table 3, the effect of the food-grade bactericide was higher under the quick-freezing condition than under the slow-freezing condition, and the quick-freezing was obviously faster in killing E. coli.

[0032]

[Example 1] 1 sterilizer for food to 100 g of Nigitro
After mixing g, it was frozen at -20 ° C for 24 hours.
Then, it was naturally thawed at 20 ° C., and the number of general bacteria and coliform bacteria in Negitro were measured by the spiral method. As a control, a control group containing no food bactericidal agent was similarly frozen and the coliform bacteria were measured. The results are shown in Table 4.

[0033]

[Table 4]

As shown in the results of Table 4, both the number of general bacteria and the number of coliforms were obviously higher, and the rate of decrease in the number of bacteria was larger when the freeze treatment was performed with the addition of the food-grade bactericide.

[0035]

[Example 2] Before freezing the scallop, hypochlorous acid N
It was immersed in a 100 ppm aqueous solution of a. Wash the scallop after soaking and adjust the concentration of the food sterilizer to 0.1% by weight, 0.5%.
It was dipped in an aqueous solution set to 1.0% by weight for 15 minutes. The scallop after the immersion was frozen at -20 ° C. The scallops in the control group were immersed in a 100 ppm aqueous solution of sodium hypochlorite, washed, and frozen at -20 ° C. Then, 5 samples in each test section were collected, and naturally thawed at 20 ° C. to measure coliforms. Desoxycholate agar medium was used for the measurement of E. coli. As the food germicide, the one having the composition shown in Test Example 2 was used. The results are shown in Table 5.

[0036]

[Table 5]

As shown in the results of Table 5, a coliform bactericidal effect proportional to the concentration of the food bactericide was recognized.

[0038]

INDUSTRIAL APPLICABILITY According to the present invention, a method for sterilizing harmful microorganisms in foods, which is highly safe for the human body and the environment and which can sterilize harmful microorganisms in foods without impairing the taste and flavor of foods, foods It is possible to provide a disinfectant for use and a sterilized frozen food.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yuki Kondo             Aoba-ized, 4-19-1, Myeong-dori, Izumi-ku, Sendai-shi, Miyagi Prefecture             Izumi Development Laboratory Co., Ltd. (72) Inventor Masanobu Watanabe             Aoba-ized, 4-19-1, Myeong-dori, Izumi-ku, Sendai-shi, Miyagi Prefecture             Izumi Development Laboratory Co., Ltd. (72) Inventor Naoto Murakami             Aoba-ized, 4-19-1, Myeong-dori, Izumi-ku, Sendai-shi, Miyagi Prefecture             Izumi Development Laboratory Co., Ltd. F-term (reference) 4B021 MK02 MK16 MK20 MK21 MP02                 4B022 LB01 LJ04

Claims (7)

[Claims] 1. A method for sterilizing microorganisms in a food, which comprises depositing a chelating agent, a surfactant, an organic acid and a salt of the organic acid on the food and then freezing the food. 2. A method for sterilizing microorganisms in food, which comprises rapidly adhering a chelating agent, a surfactant, an organic acid and a salt of an organic acid to the food and then rapidly freezing the food. 3. A bactericide for foods, which comprises a chelating agent, a surfactant, an organic acid and a salt of an organic acid. 4. The chelating agent comprises one or more selected from disodium ethylenediaminetetraacetate, phytic acid, polymeric phosphate, fumaric acid, citric acid, tartaric acid, malic acid, gluconic acid and salts thereof. The bactericidal agent for food according to claim 3, wherein 5. The surfactant comprises one or more selected from monoglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester.
Or the bactericide for food according to 4. 6. The organic acid is sorbic acid, propionic acid,
The bactericidal agent for food according to claim 3, 4 or 5, which is composed of one or more selected from benzoic acid, acetic acid, lactic acid, citric acid, adipic acid, fumaric acid and succinic acid. 7. A sterilized frozen food product, to which the bactericidal agent for food according to claim 3, 4, 5 or 6 is attached.