JP2007097521A - Thawing method using ozone nanobubble, method for sterilizing and producing fish paste product using ozone nanobubble, and aseptic fish paste product obtained by the production method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a thawing method using ozone nanobubble, and to provide a method for sterilizing and producing a fish paste product using germicidal effect using ozone nanobubble. <P>SOLUTION: This method for sterilizing and producing the fish paste product comprises a process of soaking a frozen raw material in ozone nanobubble water containing ozone nanobubble produced in water so as to shorten thawing time and add the ozone nanobubble water containing ozone nanobubble produced in water to the raw material of the fish paste product, and a process of collapsing part of the ozone nanobubble added to the raw material to sterilize the raw material. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a thawing method using ozone nanobubbles and a method for sterilizing fish paste products using ozone nanobubbles.

  The raw material of the fish paste product is usually stored frozen at a temperature of −20 ° C. or lower, and when it is manufactured (processed), it is heated and thawed to −2 to + 3 ° C., which is an appropriate temperature for adding salt. Conventional methods for thawing to an appropriate temperature for adding salt include natural thawing method that is allowed to stand at room temperature, hot water thawing method that forcibly pressurizes and heats, high-frequency thawing method using microwaves, and direct current to the raw material of fish paste products The fish paste product was manufactured after thawing by the Joule heating method.

In the production of fish paste products, fish paste products have poor shelf life and bacteria are easy to propagate, and thus have been subjected to heat sterilization treatment, aseptic processing, and the like. However, the presence of heat-resistant bacteria and the inevitable and inadvertent contamination of bacteria are inevitable, so there are problems such as poor taste of fish paste products and impact on consumer health. A certain degree of sterilization has been maintained by adding preservatives and preservatives.
JP 57-33559 A JP 7-298855 A

  However, the natural thawing method has a problem that the thawing time is long and the efficiency of work is hindered, and the hot water thawing method has a problem that it is difficult to perform uniform thawing while preventing the growth of bacteria. Further, the high-frequency thawing method has a problem that a temperature difference is easily generated between the surface and the inside, and the joule heating method has a problem that temperature control is difficult.

  On the other hand, in order to solve the problems given by the preservatives and preservatives, for example, Patent Document 1 and Patent Document 2 both bleach and sterilize fish paste products using organic acids instead of preservatives and preservatives. Proposed method.

  However, these methods have a problem that the quality of the fish paste product is lowered (decrease in elasticity, etc.).

  The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for thawing a raw material for fish paste product using ozone nanobubbles and a method for sterilizing a fish paste product containing ozone nanobubbles. Is to provide.

  An object of the present invention is to provide a thawing method using the properties of ozone nanobubbles, and the object of the present invention is effective by immersing a frozen raw material in ozone nanobubble water containing ozone nanobubbles generated in water. Is achieved.

  The above-mentioned object of the present invention is also effectively achieved by flowing ozone nanobubble water containing ozone nanobubbles generated in water over the surface of a frozen raw material.

  Furthermore, the object of the present invention is more effective when the raw material is a raw material for fish paste products, or the ozone concentration of ozone nanobubble water is 0.8 to 1.5 mg / L. Achieved.

  The object of the present invention is to provide a method for sterilizing and manufacturing fish paste products using the properties of ozone nano bubbles, and the object of the present invention is to add ozone nano bubble water containing ozone nano bubbles generated in water to fish paste. This is effectively achieved by including the step of adding to the raw material of the product and the step of sterilizing the raw material by crushing part of the ozone nanobubbles added to the raw material.

  In addition, the above object of the present invention is to crush some of the ozone nanobubbles and to sterilize the raw materials, process the fish paste product, and after packaging, recycle the ozone nanobubbles contained in the fish meat continuous product. It is also effectively achieved by performing a crushing process.

  Furthermore, the object of the present invention is to spray ozone nanobubble water in the form of mist when ozone nanobubble bubbles have a diameter of 200 nm or less or in the step of adding ozone nanobubble water to a raw material for fish paste products. Then, by adding to the raw material, or in the process of sterilizing part of the ozone nanobubbles and sterilizing the raw material, the ozone nanobubbles are crushed by rubbing when the raw material is crushed, or the ozone nanobubbles In the step of crushing a part and sterilizing the raw material, the raw material is sterilized by crushing the ozone nanobubbles by irradiating the raw material with high frequency, or crushing part of the ozone nanobubbles and sterilizing the raw material. By crushing ozone nanobubbles by microwave irradiation, or ozone To collapse a portion of the bubble, in the step of sterilization of the raw material, by crushing the ozone nanobubbles by heating the raw material is more effectively achieved.

  According to the thawing method using ozone nanobubbles of the present invention, by utilizing the property of osmotic properties of ozone nanobubbles, thawing while preventing the growth of bacteria in a short time by adding ozone nanobubble water to the raw material. I was able to do that. As a result, for example, the production time of fish paste products can be greatly reduced.

  In addition, according to the method for sterilizing fish paste products using ozone nanobubbles of the present invention, by utilizing the properties of ozone nanobubbles having penetrability and sterilizing ability, sterilization, sterilization of raw materials for fish paste products, fish meat Sterilization, sterilization, and sterilization of the final product in the paste product manufacturing process, and the sterilization effect can be sustained, eliminating the need for preservatives and preservatives. The quality of fish paste products using preservatives and preservatives , No taste, no impact on consumer health.

  The thawing method using ozone nanobubbles of the present invention is characterized in that thawing can be performed in a short time by pouring or immersing ozone nanobubbles in a frozen raw material. Details will be described below.

  Ozone nanobubble water refers to an aqueous solution containing ozone in nanobubbles. Nanobubbles refer to bubbles having a bubble diameter of 200 nm or less, and ozone nanobubble water is characterized in that ozone is dissolved in an aqueous solution for a long period of one month or longer. Ozone nanobubbles in ozone nanobubble water have a very fine bubble diameter, and in an aqueous solution, they are directly affected by physical properties inherent in water such as Brownian motion.

  Ozone nanobubbles tend to behave as a complete mixture with water. Since this mixture contains a large amount of ozone nanobubbles, it has the characteristics of extremely excellent permeability to other substances, so it can be very quickly contained inside the fish paste product and the fish paste product itself. Infiltration.

  By pouring or immersing the ozone nanobubble water in the raw material in the frozen state, it penetrates into the raw material in the frozen state due to the high permeability of the ozone nanobubbles. When infiltrated into the frozen raw material, thawing occurs rapidly due to the temperature difference between the ozone nanobubbles and the frozen raw material.

  In addition to pouring or immersing the ozone nanobubble water over the frozen raw material, for example, ozone nanobubble water may be sprayed onto the raw material for the fish paste product in the frozen state.

  The ozone concentration of the ozone nanobubble water used in the raw material thawing method using the ozone nanobubbles of the present invention can be appropriately changed according to the purpose of thawing. In addition, when using it for the raw material for fish paste products, since it is necessary to heat up and thaw to -2 ~ + 3 degreeC which is salt suitable temperature, in this case, ozone concentration is 0.8-1.5 mg / L It is preferable to use ozone nanobubble water.

  Here, the fish paste product means a known fish paste product such as kamaboko, chikuwa, hanpen, date roll, tsumi, fried fish cake, salmon kamaboko.

  Next, a method for sterilizing a fish paste product using the ozone nanobubbles of the present invention will be described in detail.

  FIG. 1 is a flowchart showing a flow of a method for sterilizing a fish paste product using ozone nanobubbles of the present invention. Hereinafter, the present invention will be described in detail along the flow of FIG.

  First, ozone nanobubble water containing ozone nanobubbles generated in water is supplied (step 11). The concentration of ozone nanobubbles in the supplied ozone nanobubble water is preferably saturated, but can be changed as necessary. The reason why ozone is contained in the nanobubbles is to use the sterilizing ability of ozone.

  Next, the supplied ozone nano bubble water is added to the raw material of the fish paste product (step 12).

  The method of adding ozone nanobubble water to the raw material of the fish paste product can be changed as appropriate according to the state of the raw material of the fish paste product, the purpose of use, etc., but the ozone nano bubble water is added to the raw material of the fish paste product as it is. The method and the method of spraying ozone nano bubble water on the raw material of fish paste product in the form of a mist are preferable. The amount of ozone nanobubble water added to the raw material of the fish paste product can be appropriately changed according to the purpose of use, but it is preferably added in an amount of 10 to 30 mL per 1 g of the raw material of the fish paste product.

  A part of the ozone nanobubbles contained in the raw material of the fish paste product is crushed (stimulated), and the raw material is sterilized (step 13).

  By forcibly crushing the ozone nanobubble water, the raw material can be sterilized using active ozone species generated at the time of crushing. Here, the crushing (stimulation) means that the ozone nanobubbles are forcibly destroyed to release the ozone present in the ozone nanobubbles into the tissue of the surrounding fish paste product.

  By crushing the ozone nanobubbles, the ozone present inside the ozone nanobubbles is released into the surrounding fish paste product tissue. In this process, active oxygen species and free radical species are temporarily formed. Since these have very high aggressiveness with respect to bacteria etc., they show the very outstanding disinfection ability with respect to the raw material of fish paste product or fish paste product itself. Note that active ozone species and free radical species are extremely short-lived (about several msec), and ozone is harmless to foods because all ozone is changed to oxygen.

  In step 13, not all of the ozone nanobubbles contained in the raw material of the fish paste product are crushed, but part of them is crushed even after packaging the processed fish paste product to be described later. Because.

  The method of crushing the ozone nanobubbles is preferably carried out by rubbing accompanying the crushing of the raw material of the fish paste product, high-frequency irradiation and microwave irradiation of the raw material of the fish paste product, and heating the raw material of the fish paste product. .

  The method of crushing ozone nanobubbles by rubbing together when crushing the raw material of fish paste products, when crushing the raw material of fish paste products, the ozone nano bubbles contained in the raw material of fish paste products are also rubbed together Crush by. The crushing speed effective for crushing the ozone nanobubbles is appropriately changed depending on the amount of the raw material and the like, but is preferably 10 to 20 cm / s, and the crushing time is preferably 20 to 60 minutes.

  The method of crushing the ozone nanobubbles by irradiating the raw material of the fish paste product with high frequency is a method of crushing the ozone nanobubbles by utilizing the vibration of the molecules of the raw material of the fish paste product by high frequency irradiation. The high frequency transmission frequency is preferably 30 to 50 kHz, and the irradiation time is preferably 2 to 10 minutes.

  The method of crushing the ozone nanobubbles by irradiating the raw material of the fish paste product with microwaves uses the fact that the thermal molecular motion of the raw material of the fish paste product is activated by the microwave irradiation, thereby crushing the ozone nano bubbles. Is the method. The microwave transmission frequency is preferably 1500 to 3000 MHz, and the irradiation time is preferably 5 to 10 minutes.

  The method of crushing ozone nanobubbles by heating the raw material of the fish paste product is that the ozone nanobubbles are generated by directly vibrating the raw material of the fish paste product and vibrating the molecules of the raw material of the fish paste product. It is a method of crushing. Here, the heating means steaming, frying, baking, boiling, joule heat heating, etc. of the raw material of the fish paste product. The temperature during heating is preferably 50 to 80 ° C., and the heating time is preferably 20 to 40 minutes.

  In addition, the method of crushing the ozone nano bubble mentioned above can select the method mentioned above suitably according to the fish paste product to manufacture.

  Ozone nanobubbles that are not crushed gradually release active ozone species such as hydroxy radicals and free radical species under the influence of thermal fluctuation inside the raw material of the fish paste product due to crushing and the surrounding environment. Therefore, the bactericidal effect is maintained during the process (step 14) of processing (manufacturing) the fish paste product.

  After step 14, the processed fish paste product is packaged (step 15).

  After packaging the processed fish paste product (step 15), the ozone nano bubbles contained in the packaged fish paste product are crushed again (step 16), and ozone nano bubbles contained in the fish paste product that has not been crushed in step 13 Crush.

  In the crushing method at this stage, since the fish paste product is already packaged, it is preferable to crush the ozone nanobubbles by performing high-frequency irradiation and microwave irradiation. The transmission frequency in high frequency irradiation is preferably 30 to 50 Hz, the transmission frequency in microwave irradiation is preferably 1500 to 3000 Hz, and the irradiation time is preferably 2 to 3 minutes.

  Even if the ozone nanobubbles are not completely crushed, ozone nanobubbles that are not crushed are gradually crushed due to the effects of thermal fluctuations in the fish paste product and the surrounding environment due to the crushing. Oxygen species and free radical species are released, so that the sterilization effect can be maintained for a long time as well as ozone. Therefore, it is possible to provide bacteria-friendly fish paste products that can sustain the long-term disinfection of bacteria by destroying ozone nanobubbles and the bactericidal effect of ozone nanobubbles. Is no longer necessary, so the quality of fish paste products, the taste and the impact on consumer health are no longer present.

  As mentioned above, although the thawing | decompression method using the ozone nanobubble of this invention and the sterilization manufacturing method of the fish paste product using the ozone nanobubble were demonstrated, this invention is not limited to this. For example, in step 13, step 14 may be performed by crushing all ozone nanobubbles contained in the raw material of the fish paste product. Thereby, the process of Step 16 can be omitted.

  Hereinafter, although an Example is described below about the example of the thawing | decompression method using the ozone nanobubble of this invention, and the sterilization manufacturing method of the fish paste product using the ozone nanobubble, this invention is not limited to these.

  Ozone nanobubble water whose ozone concentration is 1.2 mg / L is sprayed on the entire surface of the raw material so that it penetrates into the surimi of 10 kg fish paste product frozen at −40 ° C. and into the raw material of the fish paste product. did.

  Then, in 5 minutes, the raw material of the fish paste product could be thawed so that it could be crushed. The temperature of the raw material of the fish paste product after thawing was 0.5 ° C.

  0.5 L of water containing ozone nanobubbles with a bubble particle size of 200 nm to saturation was added to 10 kg of the raw material of the fish paste product after thawing and crushed for 20 seconds. Crushing was maintained so that the relative moving speed of the mortar and the stirring rod was 15 cm / s, and this was continued for 20 minutes. The number of general bacteria contained in the raw material is 184600 / g, E. coli 50 / g, Staphylococcus aureus 650 / g, Salmonella 50 / g, Bacillus cereus ++, Vibrio parahaemolyticus 950 / g What was present was 0 pieces / g or less than the measurable limit after crushing.

  10 kg of raw material of the fish paste product after molding is sprayed onto the fish paste product with 0.1 L of water containing ozone nano bubbles with a bubble particle size of 200 nm to the saturated state, and after spraying, steamed at 60 ° C. for 15 minutes, Further, a high frequency with a transmission frequency of 35 kHz was irradiated for 1 minute. The number of Bacillus cereus contained before high-frequency irradiation was +, but it was 0 / g or less than the measurable limit after high-frequency irradiation.

  After spraying the fish paste product with 0.05L of water containing ozone nanobubbles with a bubble diameter of 200nm to a saturated state in 10kg of the raw material of the fish paste product after the heat treatment, the fish meat is added without adding preservatives and preservatives. Packed paste products. The packaged fish paste product was irradiated with microwaves at an output of 1.5 kW and a transmission frequency of 2000 MHz for 3 minutes, and then subjected to a shelf life test for 14 days in an environment of 10 ° C. As a result, the number of general bacteria, coliforms, lactic acid bacteria, heat-resistant spore bacteria, and Bacillus cereus in the fish paste product on the 14th day were all numerical values (<10 CFU / g) below the measurable limit.

It is the flowchart which showed the flow of the sterilization manufacturing method of the fish paste product using ozone nanobubble.

Claims (12)

  A thawing method using ozone nanobubbles, wherein a frozen raw material is immersed in ozone nanobubble water containing ozone nanobubbles generated in water.   A defrosting method using ozone nanobubbles, wherein ozone nanobubble water containing ozone nanobubbles generated in water is poured over the surface of a frozen raw material.   The thawing method using ozone nanobubbles according to claim 1 or 2, wherein the raw material is a raw material for fish paste products.   The thawing method using ozone nanobubbles according to claim 3, wherein the ozone concentration of the ozone nanobubble water is 0.8 to 1.5 mg / L.   Adding ozone nanobubble water containing ozone nanobubbles generated in water to the raw material of the fish paste product, and crushing part of the ozone nanobubbles added to the raw material to sterilize the raw material. A method for sterilizing fish paste products using ozone nanobubbles, characterized by comprising the following.   A step of crushing a part of the ozone nanobubbles and processing the fish paste product after completion of the step of sterilizing the raw material, and re-crushing the ozone nanobubbles contained in the fish meat continuous product after packaging. The sterilization manufacturing method of the fish paste product using the ozone nano bubble of Claim 5 to perform.   The diameter of the bubble of the said ozone nano bubble is 200 nm or less, The sterilization manufacturing method of the fish paste product using the ozone nano bubble of Claim 5 or 6.   In the step of adding the ozone nanobubble water to the raw material of the fish meat product, the ozone nanobubble water is sprayed in the form of a mist and added to the raw material. Product sterilization manufacturing method.   The ozone nanobubble according to any one of claims 5 to 8, wherein in the step of sterilizing part of the ozone nanobubbles and sterilizing the raw material, the ozone nanobubbles are crushed by rubbing accompanying the crushing of the raw material. Of sterilized fish paste products.   The fish meat using the ozone nanobubble according to any one of claims 5 to 8, wherein the ozone nanobubble is crushed by irradiating the raw material with high frequency in the step of sterilizing a part of the ozone nanobubble and sterilizing the raw material. A method for sterilizing paste products.   The ozone nanobubble according to any one of claims 5 to 8, wherein the ozone nanobubble is crushed by irradiating the raw material with microwaves in a step of sterilizing a part of the ozone nanobubble and sterilizing the raw material. A method for sterilizing fish paste products. The fish meat paste using the ozone nanobubble according to any one of claims 5 to 8, wherein the ozone nanobubble is crushed by heating the raw material in the step of sterilizing a part of the ozone nanobubble and sterilizing the raw material. Product sterilization manufacturing method.

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