JP2003334048A - Acidic food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an acidic food, by which microorganisms in the acidic food can be sterilized and/or stabilized at a low temperature and in a short time. <P>SOLUTION: This method for producing the acidic food is characterized by adding a carbonate to the acidic food to generate carbon dioxide. The generated carbon dioxide can sterilize and/or stabilize the microorganisms in the acidic food at a lower temperature and in a shorter time than those by conventional low temperature sterilization methods. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic food product and a method for producing the same, and more particularly, to mixed use in the production of fruit syrup pickling, jelly, jam, fruit yogurt and fruit ice cream. The present invention relates to an acidic food in which deterioration of freshness and flavor of the food is prevented by sterilizing and / or bacteriostatically microbial microorganisms of the acidic food such as fruit preparation, and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Pasteurization is often used as a heat treatment method applied to food processing. Pasteurization is a method in which food is usually heat-treated at a temperature of 100 ° C. or lower. Therefore, the microorganisms present in the food can only be partially sterilized rather than all. Also, the pH
Foods below 4.5 will not cause germination or growth of pathogenic spore-forming bacteria and most spoilage spore-forming bacteria,
There are molds, yeasts, and acid-resistant bacteria that can grow even below this pH. Therefore, how to kill these microorganisms,
The issue is how to suppress proliferation.

As a method for overcoming these problems, conventionally, (1) refrigerated storage (2) fermentation (3) additives (salt, sugar, preservatives, water activity (Aw) lowering substances, etc.) (4) packaging (5) An oxygen absorber or the like is used.

For example, pasteurization of acidic foods such as fruit syrup pickles, jellies, jams, fruit sauces, fruit preparations used in the production of fruit yogurts and fruit ice creams, in pasteurization, molds, yeasts, Heat-treat until acid-resistant bacteria are completely sterilized. If mold, yeast, or acid-resistant bacteria remain, store frozen or refrigerated. Increase the amount of sugar added (sugar content (Bx) 40
that's all). The head space in the storage container is replaced with nitrogen. The current situation is that such measures are taken.

[0005]

However, the above-mentioned conventional pasteurization has various problems as described below.

Specifically, by heat-treating molds, yeasts, and acid-resistant bacteria until they are completely sterilized, the heating time becomes long, excessive heat is applied, and the freshness of food is lost. Refrigerating and freezing will incur extra costs such as utility costs. By increasing the amount of sugar added, the product form is limited. The amount of other raw materials such as fruits added decreases. There are molds that grow even if the sugar content is high. Mold must grow unless it is completely replaced with nitrogen. Such problems occur.

The present invention has been made in view of the above-mentioned conventional problems, and an object thereof is to efficiently sterilize and / or bacteriorate microorganisms in acidic foods, and to perform ordinary sterilization treatment in pasteurization. The present invention is to provide a method for producing an acidic food which can lower the sterilization temperature and shorten the sterilization time, and an acidic food by the method.

[0008]

Means for Solving the Problems The present inventors have diligently studied a method for producing an acidic food that can be sterilized at a lower temperature and in a shorter time than ever before. As a result, they have found that carbon dioxide generated by heating a carbonate after adding carbonate to an acidic food can efficiently sterilize and / or suppress the growth of microorganisms (ie, bacteriostatic), and completed the present invention.

That is, the method for producing an acidic food according to the present invention is characterized by adding a carbonate to an acidic food to generate carbon dioxide, in order to solve the above problems.

According to the above invention, by adding the carbonate to the acidic food, the acid in the acidic food reacts with the carbonate to generate carbon dioxide. The generated carbon dioxide gas has a higher bacteriostatic effect than nitrogen. Therefore, when nitrogen substitution is carried out as in the conventional case, mold bacteriostatic is impossible if even a small amount of oxygen remains. On the contrary,
Carbon dioxide can suppress the growth of mold for a considerable period of time.

Further, by using a carbonate, a small amount of oxygen contained in food can be expelled, the redox potential in the food can be lowered, and the growth of fungi and aerobic spores can be suppressed more effectively. You can Therefore, the microorganisms in the acidic food can be effectively bacteriostatic.

Further, the generated carbon dioxide can improve the heat transfer efficiency by stirring the acidic food. As a result, since it is not necessary to apply excessive heat, it is possible to provide a food product that retains the freshness.

The carbon dioxide generated from the carbonate is
It is possible to prevent the food from being oxidized and discolored or discolored, and the flavor from being deteriorated.

The method for producing an acidic food product according to the present invention comprises:
It is characterized by heating after adding the carbonate.

According to the above invention, it is possible to sterilize the acidic food by heating it after adding the carbonate to the acidic food. As described above, carbon dioxide can improve the heat transfer efficiency. Therefore, if the sterilization level of the acidic food to which the carbonate is added and the sterilization level of the ordinary low temperature pasteurized acidic food are finally the same, the sterilization time can be shortened as compared with the conventional case.

The carbon dioxide generated from the carbonate is
It can suppress the growth of mold and some aerobic spores that have not been killed by heating.

Thus, the microorganisms in the acidic food can be sterilized and / or bacteriostatic.

Furthermore, since the acid food after heating can be stored at room temperature for a certain period of time, there is no need for utility costs for storage in a freezer.

In the method for producing an acidic food according to the present invention, it is preferable that the heating temperature is 100 ° C. or lower.

According to the above invention, since the heat conduction efficiency is improved by stirring the generated carbon dioxide, it is possible to sterilize the microorganisms in the food at a temperature lower than the ordinary pasteurization. Therefore, since the food is not overheated, the freshness of the food can be maintained and the discoloration or fading of the food can be prevented.

Further, in the method for producing an acidic food according to the present invention, the carbonate is potassium carbonate, sodium hydrogen carbonate, calcium carbonate, sodium carbonate, magnesium carbonate, calcium magnesium carbonate, ammonium hydrogen carbonate or ammonium carbonate. Or preferably a mixture of these.

The above-mentioned carbonates include potassium carbonate, sodium hydrogen carbonate, sodium carbonate, magnesium carbonate,
Either ammonium hydrogen carbonate or ammonium carbonate,
Alternatively, it is preferable to add 0.05 to 0.20% by weight of these mixtures.

The above-mentioned carbonate is preferably added by 0.05 to 0.15% by weight of calcium carbonate, calcium magnesium carbonate, or a mixture thereof.

According to the above invention, by adding a small amount of carbonate, it is possible to efficiently sterilize acidic food and / or bacteriostatically. That is, since the carbonate used as a food additive may be used in a small amount and is inexpensive, it is possible to provide an acidic food that does not require a manufacturing cost.

The method for producing an acidic food product according to the present invention comprises:
It is characterized in that a container is filled with the acidic food to which the above-mentioned carbonate is added, and the container is heated to sterilize and / or bacteriorate microorganisms in the food.

According to the above invention, the addition of the carbonate salt makes it possible to efficiently sterilize and / or sterilize the acidic food in the container. Moreover, since an expensive gas filling device for filling the container with nitrogen gas or carbon dioxide gas alone or in combination is not required, the product can be manufactured at low cost. Further, by adding carbonate, it is possible to prevent deterioration of quality such as flavor deterioration, oxidation and discoloration of acidic foods.

The method for producing an acidic food product according to the present invention comprises:
It is characterized in that the acidic food to which the carbonate is added is introduced into the sterilization apparatus and then heated.

According to the above invention, since the carbon dioxide gas generated by the addition of the carbonate stirs the acidic food in the sterilizer, the sterilization can be performed efficiently. In addition, by filling the container with the sterilized acidic food into the container from the closed sterilizer, the generated carbon dioxide can be filled at the same time. As a result, it is possible to effectively bacteriostatically treat acidic foods. Further, by adding a carbonate, it is possible to prevent deterioration of quality such as flavor deterioration, oxidation and discoloration of acidic foods.

The acidic food product according to the present invention is characterized by being obtained by the above-mentioned production method in order to solve the above-mentioned problems. That is, as an additive for sterilizing and / or bacteriostating microorganisms in acidic foods,
Characterized by the fact that it contains carbonates.

As described above, according to the acidic food and the method for producing the same according to the present invention, carbon dioxide is generated by adding a carbonate to the acidic food to sterilize and / or sterilize microorganisms in the acidic food. Or it can be bacteriostatic.
Also, because it requires a lower temperature and a shorter time than conventional pasteurization,
It can maintain the freshness of foods and prevent discoloration or fading of foods. That is, it is possible to provide a method for producing an acidic food that can prevent deterioration of flavor, prevent sterilization failure, and bacteriostatic while maintaining the freshness of the food.

[0031]

BEST MODE FOR CARRYING OUT THE INVENTION Regarding one embodiment of the present invention,
It will be described below with reference to FIG. The present invention is not limited to this.

The method for producing an acidic food product according to the present invention comprises:
Carbonate is added as a food additive to generate carbon dioxide, and then heated to sterilize and / or bacterioze microorganisms in acidic foods.

In the present invention, the "acidic food" is not particularly limited as long as it reacts with a carbonate described below to generate carbon dioxide.

The above acidic foods include various foods such as preservatives, colorants, acidulants, flavors, flavors, defoamers, color formers, antioxidants, thickeners, antioxidants and stabilizers. Additives may be included. In the present invention, carbonates added to generate carbon dioxide to sterilize and / or sterilize microorganisms in food are also included in this food additive.

In the present invention, the "carbonate" may be any salt of carbonic acid which reacts with an acid to generate carbon dioxide, and also includes hydrogencarbonate. Examples of the carbonate include metal salts such as alkali metal salts and alkaline earth metal salts, ammonium salts, and the like.

As shown in Examples described later, as "carbonate", any one of potassium carbonate, sodium hydrogen carbonate, calcium carbonate, sodium carbonate, magnesium carbonate, calcium magnesium carbonate (dolomite), ammonium hydrogen carbonate and ammonium carbonate can be used. Alternatively, it is preferable to use a mixture thereof.

The amount of the above-mentioned carbonate added is potassium carbonate, sodium hydrogen carbonate, sodium carbonate, magnesium carbonate, ammonium hydrogen carbonate, ammonium carbonate, or when a mixture thereof is added,
It is preferable to add 0.05 to 0.20% by weight of calcium carbonate or calcium magnesium carbonate,
Alternatively, when adding these mixtures,
It is preferable to add 0.15% by weight.

The amount of the carbonate added may be appropriately set within the range in which calcium does not precipitate and the carbonate dissolves. For example, calcium carbonate is 0.15
Even if added in an amount of more than wt%, the bactericidal and bacteriostatic effects are similar to other carbonates. However, since calcium crystals are precipitated during storage, the appropriate addition amount is 0.05 to 0.15% by weight. Further, since calcium magnesium carbonate (dolomite) is poorly soluble, even if 0.15% by weight or more is added, crystals that do not dissolve remain, so an appropriate addition amount is 0.05 to 0.15% by weight.

Further, it is preferable to add the above-mentioned 0.05 to 0.20% by weight of carbonate (that is, potassium carbonate,
One or more of sodium hydrogen carbonate, sodium carbonate, magnesium carbonate, ammonium hydrogen carbonate, and ammonium carbonate), and a carbonate salt (that is, calcium carbonate or calcium magnesium carbonate) that is preferably added in an amount of 0.05 to 0.20% by weight. One or more of the above may be mixed.

The above-mentioned method for producing an acidic food is, for example, fruit preparation (fruit preparation) which is mixed and used when producing fruit syrup pickling, jelly, jam, fruit sauce, fruit yogurt and fruit ice cream. The present invention can be applied to all processed fruit foods, and microbes in these processed foods can be sterilized and / or bacteriostatic. Further, the above-mentioned method for producing an acidic food is characterized in that p
It can be particularly preferably used for producing a food having H of 4.5 or less.

In other words, the "acidic food" includes the above syrup pickles, jellies, jams, fruit sauces and fruit preparations.

The fruit preparation refers to a fruit preparation prepared by subjecting the fruit to pretreatment such as cutting and the like, and then adding sugar, an acidulant, a flavor, and the like to heat sterilization. This fruit preparation can be used for all foods that require fruit such as yogurt, ice cream, desserts, confectionery and beverages.

In the following, the acidic food to which the carbonate according to the present invention is added and the method for producing the same will be described by taking fruit syrup pickling as an acidic food.

As shown in FIG. 1, in the manufacturing process of pickling fruit syrup, first, raw fruit material (“raw material” in the figure,
Goods are sorted ("sorted") from the same) and cleaned ("washed"). The washed raw fruit material was then peeled ("cut") if it was not needed.
After that, it is washed again or directly sent to the next step.
The raw fruit material is cut to an appropriate size or stored as it is in a container (“filling”). Here, examples of the “container” include pouches and cans.

Next, a syrup solution is poured into the container ("injection").

The syrup solution is composed of, for example, a mixture of sugar, an acidulant such as citric acid, and water, which is dissolved. At this time, in the conventional syrup pickling, the inside of the container is deaerated (“deaeration”).

As a deaerating method, for example, a method of removing air by heating with hot water or a steaming tunnel is used. However, in the present invention, this operation is not always necessary. That is,
The degassing step may not be performed. Therefore, the manufacturing process can be simplified as compared with the related art.

When the degassing step is carried out, the temperature of the filled syrup solution is adjusted so that carbon dioxide gas is not generated before the carbonate is added and the container is sealed.
It is preferably as low as possible. Specifically, the temperature is preferably 30 ° C. or lower. By sealing the container at such a low temperature, it is possible to prevent the loss of carbon dioxide gas.

After filling the container with fresh fruit and syrup solution, carbonate is added to quickly seal the container ("sealing"). When sealing the container, for example, a pouch is sealed with a sealer, and a can is wound.

The method of adding the above-mentioned carbonate to the syrup pickling is not particularly limited, but a method in which carbon dioxide gas is not generated until the syrup pickling is heat-treated is preferable. As such a preferable method, for example, carbonate is directly added as a solid in powder form, pellet form, or a capsule which does not dissolve immediately,
A method of adding it in a state of being included in a coating agent, a film or the like can be preferably used.

If the carbon dioxide is not generated before the heat treatment, the carbon dioxide generated during the heat treatment increases, so that the expected bactericidal and / or bacteriostatic effect can be obtained even if the amount of the carbonate added is small. Obtainable. Further, if carbon dioxide is generated before the heat treatment, the amount of carbon dioxide generated during the heat treatment also decreases. Therefore, in order to obtain the expected bactericidal and / or bacteriostatic effect, it is necessary to further add carbonate. Good.

Next, the syrup pickled in the container is 1
It is sterilized with hot water at a low temperature of 00 ° C. or lower so that the center temperature becomes 85 ° C. (“sterilization”), and then cooled so that the center temperature becomes 40 ° C. (“cooling”).

In this way, a fruit syrup pickling can be produced.

The content of the manufacturing process as described above is the same as the conventional manufacturing process, but the present invention differs from the conventional manufacturing process in that a carbonate is added.

The sterilization method is not particularly limited, but for example, the acidic food to which the carbonate is added is filled in a container and the packaging container is heated to sterilize microorganisms in the food. And / or a method of bacteriostatic,
Alternatively, it can be carried out by a method of introducing the above-mentioned carbonate-added acidic food into the food sterilization processing apparatus and then heating.

According to the above sterilization method, it is possible to produce an acidic food product which retains a freshness sensation without heating. Further, it is possible to prevent deterioration of quality such as flavor deterioration, oxidation and discoloration of food.

The temperature during sterilization, that is, the heating temperature is not particularly limited, but it is preferably lower than the heating temperature during normal pasteurization. As a result, pasteurization can be performed at a lower temperature than before, so that it is possible to prevent excessive heat from being applied to the food and maintain the freshness of the food.

The sterilization temperature and / or the sterilization time of food largely differ depending on the type of raw material and the product form.
Fruit products are generally treated in the range of 80 ° C to 100 ° C for a suitable time. For example, boiled grape syrup (No. 4 can) at 90 ° C for 14 minutes, pickled in orange syrup (No. 5 can)
82 ° C to 84 ° C, 11 to 13 minutes; pineapple syrup pickled (No. 3) at 100 ° C, 18 to 20 minutes; peach syrup pickled (No. 2) at 95 ° C, 30 minutes; strawberry jam at 85 ° C 90 ° C, 10 minutes; sterilized.

As described above, the method for producing an acidic food product according to the present invention produces carbon dioxide gas in an acidic food product,
It is a method of adding a carbonate in order to sterilize and / or bacteriorate microorganisms in acidic foods by shortening the temperature rise time during heat sterilization and improving sterilization efficiency.

The generated carbon dioxide stirs the acidic food and improves the heat transfer efficiency, so that the sterilization efficiency is improved as compared with the ordinary pasteurization. Therefore, it is possible to sterilize at a lower temperature than the ordinary pasteurization, and the sterilization time can be shortened.

Therefore, by shortening the heat sterilization time, it is possible to prevent the freshness of the food from disappearing and prevent the flavor and quality from deteriorating.

Further, as described above, the carbonate to be added is inexpensive and can be added in a small amount, so that the production cost is not required. Furthermore, since it can be stored at room temperature for a certain period of time after sterilization, utility costs for refrigerating / freezing storage as in the past are not required.

Carbon dioxide gas has a higher bacteriostatic effect than nitrogen. Therefore, if nitrogen substitution is carried out, sterilization of mold is impossible if only a small amount of oxygen remains. On the other hand, carbon dioxide can suppress the growth of mold for a considerable period of time.

Therefore, even if the carbonate is not used at the time of heating, it is expected that the same effect as described above can be obtained by substituting carbon dioxide for the head space portion in the closed container for storing the food.

[0065]

EXAMPLES Examples of the present invention will be described below.
The present invention is not limited to these.

Examples 1 to 8 In Examples 1 to 8, as carbonates, potassium carbonate (Example 1),
Sodium hydrogen carbonate (Example 2), calcium carbonate (Example 3), sodium carbonate (Example 4), magnesium carbonate (Example 5), calcium magnesium carbonate (dolomite) (Example 6), ammonium hydrogen carbonate (Implementation) Example 7) or various types of ammonium carbonate (Example 8) were used to evaluate the bactericidal and / or bacteriostatic effect of pickling fruits in syrup. It should be noted that, as comparative examples, evaluations were also made for those in which no carbonate was added and which contained no gas in the container, and those in which no carbonate was added and contained air. As the above-mentioned carbonate, those commercially available as food additives were used. In addition, fruit syrup pickling was carried out with the following formulation.

Strawberry 30.0% by weight Sugar 27.9% by weight Carbonate 0-0.2% by weight Citric acid 0-0.5% by weight Sodium hydroxide 0-0.05% by weight Ion-exchanged water Remainder Also, the above In the blending, the sugar content in the fruit syrup was set to 30, and citric acid or sodium hydroxide was added so that the pH after heating the syrup pickled with or without carbonate was 4.0 or 4.7. The amount was adjusted and added.

The procedure for producing the fruit syrup pickled in each of Examples 1 to 8 and Comparative Example is the same as the procedure described in the embodiment. That is, the manufacturing procedure is as follows.

First, the strawberry raw material is selected, washed and cut, and then packed in a container. At that time, in order to evaluate the efficiency of heat sterilization and the bacteriostatic effect, the following spore-forming bacteria, fungi and yeast are added to the syrup in advance.

Indicator bacterium Aerobic spore bacteria (spores) Bacillus subtilis Anaerobic spore bacteria (spores) Clostridium sporogenes Thermostable mold (spores) Neosartoria fischeri yeast Saccaromyces cerevisiae In Examples 1-8, after addition of carbonate, the atmosphere Close the container quickly to prevent the entry. Further, in the comparative example, the container is sealed by filling the atmosphere with 0 to 20%. This syrup pickle is sterilized by heating in a boiling water of 85 ° C. for 15 minutes while rotating the container, and further soaked in cold water and cooled.

Tables 1 and 2 show the changes in the number of bacteria after heat sterilization of the thus-prepared syrup pickled and after storage for 2 weeks.

[0072]

[Table 1]

[0073]

[Table 2]

As shown in Table 1, aerobic spores and anaerobic spores that cannot be completely killed by pasteurization at 100 ° C. or lower are used in both Examples and Comparative Examples even after 2 weeks from the heat treatment. It remained bacteriostatic. However, in the case of heat-resistant mold, colony formation was observed by 2 weeks after the product containing air in Comparative Example, and bacteriostatic was carried out in the product containing no air in Comparative Example and Examples 1 to 8. . In addition, the yeast, which is easily killed by heat, was completely killed in both Comparative Example and Example.

Next, in order to compare the sterilization efficiency of the foods to which the carbonate is added, the time from the start of heat treatment of the syrup-pickled food in hot water of 65 ° C. until the temperature of the syrup-pickled product is raised to 65 ° C. , And the sterilization efficiency against yeast was compared. The results are shown in Table 3.

[0076]

[Table 3]

As shown in Table 3, when 0.15% by weight of sodium hydrogen carbonate was added, the same volume of carbon dioxide gas as the sample filled with 10% volume of air was generated, but the gas was filled. The sample had a faster temperature rising rate and killed the yeast in a shorter time than the sample not filled with gas.

The shortening of the temperature raising time and the increase of the sterilization efficiency for yeast were increased in proportion to the amount of carbon dioxide generated from carbonate regardless of the kind of gas to be filled.

When the amount of carbon dioxide gas generated from the carbonate is too small, the heating time is not shortened, and even when the amount of gas is too large, the time is not shortened beyond a certain time. The shortening of the temperature raising time and the increase of sterilization efficiency vary depending on the sterilization method and the sterilization device, but the appropriate amount of carbonate to be added is potassium carbonate, sodium hydrogen carbonate, sodium carbonate, magnesium carbonate, ammonium hydrogen carbonate, ammonium carbonate. 0.05 to 0.20% by weight, calcium carbonate and calcium magnesium carbonate 0.05 to 0.15% by weight
Met.

The present invention is not limited to the above-described embodiments, but various modifications can be made within the scope of the claims, and the embodiments obtained by appropriately combining the disclosed technical means are also included in the present invention. It is included in the technical scope of the invention.

[0081]

As described above, the method for producing an acidic food product of the present invention is configured to generate a carbon dioxide by adding a carbonate to an acidic food product.

The generated carbon dioxide gas has a higher bacteriostatic effect than nitrogen. Therefore, when nitrogen substitution is carried out as in the conventional case, mold bacteriostatic is impossible if even a small amount of oxygen remains. On the other hand, carbon dioxide has the effect of suppressing the growth of mold for a considerable period of time.

Further, by using a carbonate, a small amount of oxygen contained in the food is expelled, the redox potential in the food is lowered, and the growth of mold and aerobic spores is suppressed more effectively. You can Therefore, there is an effect that the microorganisms in the acidic food can be efficiently bacteriostatic.

Furthermore, the generated carbon dioxide can improve the heat transfer efficiency by stirring the acidic food. As a result, since it is not necessary to apply excessive heat, it is possible to provide a food product that retains the freshness.

The carbon dioxide generated from the carbonate is
It is possible to prevent the food from being oxidized and discolored or discolored, and the flavor from being deteriorated.

The method for producing an acidic food product according to the present invention comprises:
After the carbonate is added, it is heated.

Therefore, if the sterilization level of the acidic food to which the carbonate is added and the sterilization level of the normal pasteurized acidic food are finally the same, the sterilization time can be shortened as compared with the conventional case. It has the effect of being able to.

The carbon dioxide generated from the carbonate is
It is possible to suppress the growth of mold and some aerobic spores that have not been killed by heating.

As described above, it is possible to sterilize and / or sterilize the microorganisms in the acidic food.

Furthermore, since the acid food after heating can be stored at room temperature for a certain period of time, there is no need to pay for heating and refrigeration.

In the method for producing an acidic food product according to the present invention, it is preferable that the heating temperature is 100 ° C. or lower.

Therefore, the microorganisms in the food can be sterilized and / or bacteriostatic at a temperature lower than normal pasteurization. Therefore, since it is not overheated, there is an effect that the freshness of the food can be maintained and the discoloration or fading of the food can be prevented.

In the method for producing an acidic food according to the present invention, the carbonate is potassium carbonate, sodium hydrogen carbonate, calcium carbonate, sodium carbonate, magnesium carbonate, calcium magnesium carbonate, ammonium hydrogen carbonate or ammonium carbonate. Or preferably a mixture of these.

The above-mentioned carbonates include potassium carbonate, sodium hydrogen carbonate, sodium carbonate, magnesium carbonate,
Either ammonium hydrogen carbonate or ammonium carbonate,
Alternatively, it is preferable to add 0.05 to 0.20% by weight of these mixtures.

It is preferable that 0.05 to 0.15% by weight of calcium carbonate, calcium magnesium carbonate, or a mixture thereof is added to the carbonate.

Therefore, by adding a small amount of carbonate, it is possible to efficiently sterilize acidic food and / or bacteriostatically. That is, since the carbonate used as a food additive can be used in a small amount and is inexpensive, it is possible to provide an acidic food that does not require a manufacturing cost.

The method for producing an acidic food product according to the present invention comprises:
The acidic food to which the carbonate is added is filled in a container, and the container is heated to sterilize and / or bacterioze microorganisms in the food.

Therefore, since the acidic food in the container can be efficiently sterilized and / or bacteriostatic, there is an effect that it is possible to produce a food which is not overheated but retains a freshness. Moreover, since an expensive gas filling device for filling the container with nitrogen gas or carbon dioxide gas alone or in combination is not required, the product can be manufactured at low cost. Further, by adding a carbonate, it is possible to prevent flavor deterioration of acidic foods and quality deterioration such as oxidation and discoloration.

The method for producing an acidic food product according to the present invention comprises:
The acidic food to which the carbonate is added is introduced into the sterilization apparatus and then heated.

Therefore, since the gas of carbon dioxide generated by the addition of the carbonate stirs the acidic food in the sterilizer, it is possible to effectively sterilize the food. Further, by simultaneously filling the sterilized acidic food and carbon dioxide, it is possible to effectively bacteriostatically treat the acidic food. Further, there is no need for an expensive gas filling device for filling the container with nitrogen or carbon dioxide gas alone or in combination, so that the product can be manufactured at low cost. Also,
By adding carbonate, flavor deterioration of acidic foods,
It is possible to prevent quality deterioration such as oxidation and discoloration.

As described above, the acidic food according to the present invention is obtained by the manufacturing method described above. That is, the composition contains a carbonate as an additive for sterilizing and / or bacteriostatically treating microorganisms in acidic foods.

As described above, by adding a carbonate to an acidic food, carbon dioxide can be generated, and microorganisms in the acidic food can be sterilized and / or bacteriostatic. Further, since the temperature is lower and the time is shorter than the conventional pasteurization, the freshness of the food can be maintained and the discoloration or fading of the food can be prevented. That is, it is possible to provide a method for producing an acidic food that can prevent deterioration of flavor, prevent sterilization failure, and bacteriostatic while keeping the freshness of the food.

[Brief description of drawings]

FIG. 1 is a process drawing showing an example of fruit pickling in a syrup according to an embodiment of the present invention.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Dai Sugiura             445-Minamimiyazawa, Miyazawa, Kosai Town, Nakakoma District, Yamanashi Prefecture             1 Nissei Co., Ltd. F term (reference) 4B021 LA01 LP01 LW02 LW05 MC01                       MC05 MK08 MP01 MQ05                 4B069 HA11 KA01 KA03 KB04 KC02                       KC13

Claims (10)

[Claims] 1. A method for producing an acidic food, which comprises adding a carbonate to an acidic food to generate carbon dioxide. 2. A method for producing an acidic food, which comprises heating after adding the carbonate. 3. The method for producing an acidic food according to claim 2, wherein the heating is performed at 100 ° C. or lower. 4. The carbonate comprises any one of potassium carbonate, sodium hydrogen carbonate, calcium carbonate, sodium carbonate, magnesium carbonate, calcium magnesium carbonate, ammonium hydrogen carbonate, ammonium carbonate, or a mixture thereof. The method for producing an acidic food product according to claim 1, 2, or 3. 5. As the carbonate, 0.05 to 0.20% by weight of potassium carbonate, sodium hydrogen carbonate, sodium carbonate, magnesium carbonate, ammonium hydrogen carbonate, ammonium carbonate, or a mixture thereof is added. The method for producing an acidic food according to any one of claims 1 to 4, characterized in that 6. The calcium carbonate, calcium magnesium carbonate, or a mixture thereof is added in an amount of 0.05 to 0.15% by weight as the carbonate, and the carbonate is added in any one of claims 1 to 5. The method for producing a food according to. 7. The container according to claim 1, wherein the container is filled with the acidic food to which the carbonate is added, and the container is heated to sterilize and / or bacteriorate microorganisms in the food. Method for producing acidic food. 8. The method for producing an acidic food according to claim 1, wherein the acidic food added with the carbonate is introduced into a sterilization apparatus and then heated. 9. An acidic food product obtained by the method for producing an acidic food product according to any one of claims 1 to 8. 10. The acidic food product according to claim 9, wherein a carbonate is contained as an additive for sterilizing and / or bacteriostatically treating microorganisms in the acidic food product.