JP2018121560A - Bacteriostatic method and manufacturing method of heated fish and shellfish food - Google Patents
Bacteriostatic method and manufacturing method of heated fish and shellfish food Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
本発明は、日持ち向上及び品質維持のための加熱済み魚介類食品の制菌方法及び製造方法、ならびに制菌処理用液に関する。 The present invention relates to a sterilization method and production method for heated seafood for improving shelf life and maintaining quality, and a sterilization treatment solution.
食品の日持ち期間を延長させるには、微生物の増殖を制御する技術が必要となる。微生物の増殖を制御する、すなわち制菌処理を行うためには、洗浄によって微生物を食品から除去する、加熱によって食品に付着している、あるいは食品に含まれる微生物を死滅させる、保存料や静菌剤を用いて食品に付着している、あるいは食品に含まれる微生物の増殖を抑制すること等が考えられる。
洗浄は、食品の表面に付着した微生物の除去には効果があり、電解水や塩素系殺菌水を利用すると更なる菌数低減効果が期待できる。しかしながら、食品内部に残存している微生物には洗浄水が届かないため、食品内部の微生物の除去は困難である。特に、エビやアサリのように内臓部分まで喫食する食品は、腸管や体内に含まれる微生物も除去する必要があるが、洗浄では内臓部分の微生物を除去することができない。これらの生物は泥中の微生物を捕食する生態を持っており、腸管に微生物が多く存在している。そこで、腸管内から微生物を除去する方法として、出荷時に綺麗な水で、数日間絶食で飼育する方法や、工場で腸管を除去する作業が行われている。しかしながら、これらの方法は、手間もコストもかかり、更に、中腸線内の微生物は完全に除去できずに残存してしまう場合がある。
腸管内等に残存した微生物を加熱によって、死滅させる方法があるが、商業的無菌性を得るための高温・長時間の加熱を行うと、食品の食感や風味が低減し、品質が悪化する懸念がある。また、食品の品位を落とさない程度の加熱では、耐熱性を有する微生物が生残し、増殖するリスクがある。
In order to extend the shelf life of food, a technique for controlling the growth of microorganisms is required. In order to control the growth of microorganisms, that is, to perform antibacterial treatment, preservatives or bacteriostatics that remove microorganisms from food by washing, adhere to food by heating, or kill microorganisms contained in food It is conceivable to suppress the growth of microorganisms adhering to the food using the agent or contained in the food.
Washing is effective in removing microorganisms adhering to the surface of food, and if electrolytic water or chlorinated sterilized water is used, a further effect of reducing the number of bacteria can be expected. However, since the washing water does not reach the microorganisms remaining inside the food, it is difficult to remove the microorganisms inside the food. In particular, foods that eat up to the internal organs, such as shrimp and clams, need to remove the microorganisms contained in the intestinal tract and the body, but the microorganisms in the internal organs cannot be removed by washing. These organisms have an ecology that prey on microorganisms in the mud, and many microorganisms exist in the intestinal tract. Therefore, as a method for removing microorganisms from the intestinal tract, a method of breeding with clean water at the time of shipment by fasting for several days, and an operation for removing the intestinal tract at a factory are performed. However, these methods are laborious and costly, and the microorganisms in the midgut line may not be completely removed and may remain.
Although there is a method of killing microorganisms remaining in the intestinal tract etc. by heating, heating and heating for a long time to obtain commercial sterility will reduce the food texture and flavor and deteriorate the quality. There are concerns. In addition, if the heating is performed to such an extent that the quality of the food is not deteriorated, there is a risk that microorganisms having heat resistance survive and multiply.
静菌剤を用いて生鮮野菜の保存性を高める方法として、特許文献1には、グルコマンナン等の増粘剤と静菌剤の混合液に生鮮野菜を浸漬させ、生鮮野菜の表面を、制菌剤を含む混合液で被覆する方法が開示されている。
特許文献2には、制菌効果を有するポリリジンとゼラチンを主成分とする混合製剤を食品(魚介類含む)に添加または付着後に冷却する方法が開示されている。
As a method for enhancing the storage stability of fresh vegetables using a bacteriostatic agent,
Patent Document 2 discloses a method in which a mixed preparation mainly composed of polylysine and gelatin having an antibacterial effect is added to food (including seafood) or cooled after adhering.
エビは表面だけでなく、腸管等内部にも耐熱性菌を含む微生物が存在することがあるため、表面の洗浄・殺菌だけでは、微生物を除去しきれず、増殖リスクを伴う。更に、加熱処理を行った場合でも、耐熱性菌が生残し増殖すると日持ちが悪くなる点が問題であった。現行では、この増殖リスクを低減させるため、高温・長時間の加熱処理を行ってから、静菌剤を添加する処理が採用されている。しかしながら、これらの処理では、エビの身が固くなり、食感や歩留まりが悪くなる場合がある。また、歩留まり改善の施策としてエビをアルカリ浸漬させる方法があるが、静菌剤を内部に浸透させた場合でも、加熱による保水成分の流出に伴って制菌剤が流出し、制菌剤の効果が得られ難い場合がある。
更に、エビと同様に、加熱済の加工品とする場合に、耐熱性菌の存在、加熱時の保水成分の流出による制菌作用の低下、加熱温度による食感など品質や風味の低下などが問題となる魚介類も上記と同様の問題を有している。
一方、特許文献1に開示されるグルコマンナン等の増粘剤と静菌剤の混合液は、生鮮野菜の表面処理用であり、加熱済魚介類食品に対しての使用についての開示や示唆は特許文献1には全くない。
特許文献2に開示されるポリリジンとゼラチンを主成分とする混合製剤では、水分活性の上昇が抑制されることでポリリジンの静菌効果が発揮される作用機序が推察されているが、ゼラチンは加熱によって固化せず、食品内部に浸透した場合でも、加熱による保水した成分の流出に伴って制菌剤が外部に流出する可能性がある。
Since shrimp may contain microorganisms containing heat-resistant bacteria not only on the surface but also in the intestinal tract and the like, the microorganisms cannot be removed only by cleaning and sterilizing the surface, and there is a risk of proliferation. Furthermore, even when the heat treatment is performed, the problem is that the shelf life deteriorates when the heat-resistant bacteria survive and multiply. At present, in order to reduce this proliferation risk, a treatment in which a bacteriostatic agent is added after heat treatment for a long time at a high temperature is employed. However, in these treatments, the shrimp becomes hard and the texture and yield may deteriorate. In addition, as a measure to improve yield, there is a method of soaking shrimp in alkali, but even when a bacteriostatic agent is permeated into the inside, the bacteriostatic agent flows out with the outflow of the water retention component by heating, and the effect of the bacteriostatic agent May be difficult to obtain.
Furthermore, as with shrimp, when it is a processed product that has been heated, the presence of heat-resistant bacteria, the reduction of antibacterial action due to the outflow of water-retaining components during heating, the deterioration of quality and flavor, such as texture due to heating temperature, etc. The seafood in question has the same problem as above.
On the other hand, the liquid mixture of a thickener such as glucomannan and a bacteriostatic agent disclosed in
In the mixed preparation mainly composed of polylysine and gelatin disclosed in Patent Document 2, it is presumed that the action mechanism in which the bacteriostatic effect of polylysine is exhibited by suppressing the increase in water activity, but gelatin is Even if it does not solidify by heating and penetrates into the food, the antibacterial agent may flow out to the outside along with the outflow of components retained by heating.
本発明の目的は、制菌剤による日持ちを更に向上させることができ、かつ魚介類の品質や風味を損なわない加熱済の魚介類食品の制菌方法及び製造方法、ならびにこれらの方法に用いる制菌処理用液を提供することにある。 The object of the present invention is to improve the shelf life of the antibacterial agent and to provide a method and method for sterilizing heated seafood that does not impair the quality and flavor of the seafood, and the control used in these methods. It is in providing the liquid for microbe processing.
本発明にかかる加熱済み魚介類食品の制菌方法は、
魚介類食材を、グルコマンナン、静菌剤及び水を含む制菌処理用液に接触させる制菌剤処理工程と、
前記制菌処理用液を保持した魚介類食材を、グルコマンナンがゲル化する温度で加熱して加熱済み魚介類食品を得る加熱工程と、
を有することを特徴とする。
本発明にかかる加熱済み魚介類食品の製造方法は、
制菌剤を添加した魚介類食材の加熱処理を含む、加熱済み魚介類食品の製造方法であって、
前記制菌剤を添加した魚介類食材の加熱処理が、上記の加熱済み魚介類食品の制菌方法により行われる
ことを特徴とする。
本発明にかかる加熱済み魚介類食品の制菌処理に用いる制菌処理用液は、グルコマンナン、魚介類用の制菌剤及び水を含む、ことを特徴とする。
The method for sterilizing heated seafood according to the present invention includes:
A bacteriostatic agent treatment step in which a seafood ingredient is brought into contact with a bacteriostatic liquid containing glucomannan, a bacteriostatic agent and water;
A heating process for obtaining a heated seafood food by heating the seafood food holding the antibacterial treatment liquid at a temperature at which glucomannan gels;
It is characterized by having.
The method for producing a heated seafood product according to the present invention,
A method for producing a heated seafood product, including a heat treatment of a seafood product to which an antibacterial agent is added,
The heat treatment of the seafood food to which the antibacterial agent is added is performed by the method for sterilizing the heated seafood food described above.
The antibacterial treatment liquid used for the antibacterial treatment of the heated seafood food according to the present invention is characterized by containing glucomannan, a bactericidal agent for seafood, and water.
魚介類食材に添加した静菌剤を含むグルコマンナンが、保水した状態で固化するため、魚介類食材の加熱時に魚介類食材から流出せず、加熱済の魚介類食品における静菌効果を持続させることができる。本発明によれば、食感の改善を行う保水処理と静菌処理を同時に行うことができ、かつ、加熱済の魚介類食品での制菌剤による制菌効果を持続させることができる。 Glucocannan containing bacteriostatic agent added to seafood ingredients solidifies in a state of water retention, so it does not flow out of seafood ingredients when heating seafood ingredients, and maintains the bacteriostatic effect in heated seafood foods be able to. ADVANTAGE OF THE INVENTION According to this invention, the water retention process and bacteriostatic process which improve food texture can be performed simultaneously, and the bactericidal effect by the bacteriostatic agent in the heated seafood can be maintained.
本発明にかかる加熱済み魚介類食品の制菌処理用液は、グルコマンナン、魚介類用の制菌剤及び水を含む。
加熱済み魚介類食品を製造するための魚介類食材(以下、「食材」という)としては、魚介類そのままや、魚介類を加工して得られた加工食材を用いることができる。
魚介類としては、魚類、甲殻類、頭足類、貝類等の水産物を挙げることができる。
魚類としては、タラ、ホキ、サワラ、アジ、ホッケ、カレイ、サバ、サケ、イワシ、タイ、グチ、エソ、タチウオ、ママカリ、サメ等を挙げることができる。甲殻類としては、各種のエビ、カニを挙げることができる。頭足類としては、各種のイカ、タコ等を挙げることができる。貝類としては、アサリ、ハマグリ、ホタテ等を挙げることができる。
加工食材の形態としては、切り身やブロック等の身の固まり、貝類の剥き身や柱、これらを裁断、細粒化あるいはすり潰し等の処理を行って得られるミンチ、すり身などの加工食材を挙げることができる。
食材には、必要に応じて、調味料等による味付けを行ってもよい。味付けは後述する加熱時に行ってもよい。
The antibacterial treatment liquid for heated seafood according to the present invention contains glucomannan, a bactericidal agent for seafood, and water.
As a seafood ingredient (hereinafter referred to as “food ingredient”) for producing a heated seafood food, the seafood itself or a processed food obtained by processing the seafood can be used.
Examples of the seafood include marine products such as fish, crustaceans, cephalopods and shellfish.
Examples of the fish include cod, hoki, sawara, horse mackerel, hokke, flounder, mackerel, salmon, sardine, thailand, guchi, esos, prickly fish, mamakari, and shark. Examples of crustaceans include various shrimps and crabs. Examples of cephalopods include various squids and octopuses. Examples of shellfish include clams, clams and scallops.
Forms of processed foods include chunks of cuts and blocks, peeled shells and pillars, processed foods such as minced and surimi obtained by cutting, finely pulverizing, or grinding. it can.
The food material may be seasoned with a seasoning or the like as necessary. Seasoning may be performed during heating, which will be described later.
制菌処理用液の制菌成分としての制菌剤としては、魚介類に対する制菌効果を有するものであれば特に制限なく利用できる。また、制菌剤は、水溶性であり、更に、グルコマンナンのゲル化による保水機能を損なわないものであることが好ましい。このような制菌剤の有効成分としては、グリシン、制菌作用を有する有機酸及び有機酸の塩等を挙げることができる。これらの少なくとも1種を制菌剤として用いることができる。
有機酸としては、酢酸、クエン酸、フマル酸、コハク酸及びリンゴ酸等を挙げることができ、有機酸の塩としては、酢酸ナトリウム、クエン酸ナトリウム及びリンゴ酸ナトリウム等を挙げることができる。
これらの中では、グリシン及び酢酸ナトリウムの少なくとも一方を用いることがより好ましい。
As an antibacterial agent as an antibacterial component of the antibacterial treatment liquid, any antibacterial agent can be used without particular limitation as long as it has an antibacterial effect on fish and shellfish. The antibacterial agent is preferably water-soluble and further does not impair the water retention function due to the gelation of glucomannan. Examples of effective components of such antibacterial agents include glycine, organic acids having antibacterial activity, and salts of organic acids. At least one of these can be used as an antibacterial agent.
Examples of the organic acid include acetic acid, citric acid, fumaric acid, succinic acid, and malic acid. Examples of the organic acid salt include sodium acetate, sodium citrate, and sodium malate.
Among these, it is more preferable to use at least one of glycine and sodium acetate.
制菌処理用液における制菌剤の濃度は、目的とする制菌効果が得られるように設定すればよく、特に限定されない。制菌処理用液における制菌剤の含有割合は、静菌剤の種類によって異なり、0.001質量%〜10質量%、より好ましくは1.4質量%〜4.2質量%の範囲から選択することが好ましい。
制菌処理用液におけるグルコマンナンの含有割合は、目的とする制菌効果が得られるように設定すればよく、特に限定されない。制菌処理用液におけるグルコマンナンの含有割合は、0.001質量%〜5質量%、より好ましくは0.1質量%〜0.15質量%から選択することが好ましい。
また、制菌処理用液における制菌剤及びグルコマンナンの濃度は、処理対象の食材の量に応じて調整することが好ましい。制菌剤は、食材に対して、0.01質量%〜5質量%の範囲となるように設定することが好ましい。グルコマンナンは、食材に対して、好ましくは0.04質量%〜0.06質量%、より好ましくは0.04質量%〜0.056質量%、更に好ましくは0.056質量%とすることができる。
食材に対するこれらの成分の適用量の調整は、制菌処理用液におけるこれらの濃度や、処理対象の食材の量(例えば、浸漬法であれば浸漬液への食材の投入量)のいずれか一方により行うことができる。
グルコマンナンは、制菌処理液の固化(ゲル化)用の成分であり、食品に利用できるものであれば制限なく利用できる。例えば、こんにゃく芋から常法により精製して得られるグルコマンナンを利用することができる。また、市販の精製グルコマンナン、例えば、商品名、ファイン・マンナン(株式会社荻野商店)や、アルカリ製剤(重曹)を含むグルコマンナン製剤(商品名、ナウベストMX-1(日本化薬フードテクノ株式会社)等)を利用することもできる。
The concentration of the antibacterial agent in the antibacterial treatment solution may be set so as to obtain the desired antibacterial effect, and is not particularly limited. The content of the bacteriostatic agent in the bacteriostatic treatment liquid varies depending on the type of bacteriostatic agent, and is selected from the range of 0.001% by mass to 10% by mass, more preferably 1.4% by mass to 4.2% by mass. It is preferable to do.
The content ratio of glucomannan in the antibacterial treatment solution may be set so as to obtain the desired antibacterial effect, and is not particularly limited. The content ratio of glucomannan in the antibacterial treatment liquid is preferably selected from 0.001% by mass to 5% by mass, more preferably from 0.1% by mass to 0.15% by mass.
Moreover, it is preferable to adjust the density | concentration of the antibacterial agent and glucomannan in the liquid for antibacterial treatment according to the quantity of the foodstuff of a process target. The antibacterial agent is preferably set to be in the range of 0.01% by mass to 5% by mass with respect to the food. Glucomannan is preferably 0.04% by mass to 0.06% by mass, more preferably 0.04% by mass to 0.056% by mass, and still more preferably 0.056% by mass with respect to the foodstuff. it can.
Adjustment of the amount of these ingredients applied to the food is either one of these concentrations in the antibacterial treatment liquid or the amount of the food to be treated (for example, the amount of food input into the immersion liquid in the case of the dipping method). Can be performed.
Glucomannan is a component for solidification (gelation) of an antibacterial treatment solution, and can be used without limitation as long as it can be used for food. For example, glucomannan obtained by purification from konjac koji by a conventional method can be used. In addition, commercially available purified glucomannan, for example, trade name, Fine Mannan (Tatsuno Shoten Co., Ltd.), and glucomannan preparations containing alkaline preparation (bicarbonate) (trade name, Naubest MX-1 (Nippon Kayaku Food Techno Co., Ltd.) ) Etc.) can also be used.
制菌処理用液の液媒体としては、少なくとも水を含む液媒体が用いられる。この液媒体には、水に加えて、更に、調味料等の各種添加剤を添加することができる。制菌処理用液における水は、制菌処理用液における上記の各成分の残部を構成し、その含有量は、好ましくは80質量%以上100質量%未満、より好ましくは、80質量%以上90質量以下から選択することができる。 As the liquid medium of the antibacterial treatment liquid, a liquid medium containing at least water is used. In addition to water, various additives such as seasonings can be added to the liquid medium. The water in the antibacterial treatment liquid constitutes the balance of each of the above components in the antibacterial treatment liquid, and the content thereof is preferably 80% by mass or more and less than 100% by mass, more preferably 80% by mass or more and 90%. It is possible to select from below the mass.
制菌処理用液は、食材の表面や内部に付与された後にゲル化して効果的に固定化され、制菌作用の持続が可能となる。グルコマンナンは、アルカリ性においてゲル化し易い性質を有するため、制菌処理用液は、アルカリ性であることが好ましく、弱アルカリ性であることがより好ましい。このような観点から、制菌処理用液のpHは、8〜12の範囲から選択することが好ましい。より好ましくは、pH8〜11、更に好ましくはpH10とすることができる。
制菌処理用液には、必要に応じて、前述のグルコマンナンの効果の観点から、アルカリ化剤を添加してそのpHを調整してもよい。アルカリ化剤としては、食品に利用し得るものであり、制菌剤の作用に影響を及ぼさないものであれば、制限なく利用できる。このような、アルカリ化剤としては、水酸化カルシウム、炭酸水素ナトリウム、炭酸ナトリウム、炭酸カリウム等を挙げることができ、これらの少なくとも1種を用いることができる。
制菌処理用液の調製時の温度は、グルコマンナン及び制菌剤などの成分の水への溶解性やグルコマンナンのゲル化を避けることを考慮して選択することができる。例えば、制菌処理用液の調製時の温度としては、10℃〜70℃の範囲から、制菌処理用液の各成分が溶解し、グルコマンナンのゲル化が生じない温度を選択することが好ましい。
The antibacterial treatment liquid is gelled after being applied to the surface or inside of the food material and is effectively immobilized, and the antibacterial action can be continued. Since glucomannan has the property of being easily gelled in alkalinity, the antibacterial treatment solution is preferably alkaline, and more preferably weakly alkaline. From such a viewpoint, the pH of the antibacterial treatment solution is preferably selected from the range of 8-12. More preferably, it can be set to pH 8-11, More preferably, it can be set to pH10.
If necessary, an alkaline agent may be added to the antibacterial treatment solution to adjust its pH from the viewpoint of the effect of the aforementioned glucomannan. Any alkalizing agent can be used for food as long as it does not affect the action of the antibacterial agent. Examples of such an alkalizing agent include calcium hydroxide, sodium bicarbonate, sodium carbonate, potassium carbonate and the like, and at least one of these can be used.
The temperature at the time of preparation of the antibacterial treatment liquid can be selected in consideration of solubility of components such as glucomannan and antibacterial agent in water and avoiding gelation of glucomannan. For example, the temperature at the time of preparation of the antibacterial treatment liquid may be selected from the range of 10 ° C. to 70 ° C. at which each component of the antibacterial treatment liquid is dissolved and gelation of glucomannan does not occur. preferable.
制菌処理用液は、加熱済の魚介類食品の制菌方法及び制菌処理された加熱済の魚介類食品の製造方法における制菌剤処理用として使用することができる。
制菌処理用液を用いる加熱済の魚介類食品の制菌方法は、
(I)食材を、グルコマンナン、静菌剤及び水を含む制菌処理用液に接触させる制菌剤処理工程と、
(II)制菌処理用液を保持した食材を50℃以上の温度で加熱する加熱工程と、を有する。
また、この制菌方法は、加熱済み魚介類食品の製造方法における制菌剤を添加した魚介類食材の加熱処理に用いることができる。かかる製造方法は、以下の工程を有することができる。
(A)食材を、グルコマンナン、静菌剤及び水を含む制菌処理用液に接触させる制菌剤処理工程。
(B)制菌処理用液を保持した食材を50℃以上の温度で加熱して、制菌処理された加熱済の魚介類食品を得る加熱工程。
制菌剤処理工程(I)及び(A)における、食材を、グルコマンナン、静菌剤及び水を含む制菌処理用液に接触させる方法としては、目的とする制菌用液の食材への添加が可能な方法であれば特に限定されない。例えば、塗布法、スプレー法、浸漬法などを利用することができる。食材内部に制菌処理用液をより十分に浸透させるには、浸漬法が好ましく用いられる。
また、制菌処理用液を食材に適用する際の温度、例えば浸漬法を用いる場合の浸漬液の温度は、中温(例えば、20℃以上50℃未満)の方が食材内部に浸透しやすいが、長時間の浸漬では、低温(例えば、1℃以上10℃以下)で行う方が好ましい。食材に付与されたグルコマンナンのゲル化が生じない温度、例えば1℃以上50℃未満の範囲に設定することがより好ましい。
制菌処理用液の食材への付与量は、目的とする効果が得られるように設定すればよい。浸漬法を利用する場合には、浸漬時間によって食材への付与量を調整することができる。浸漬時間は、少なくとも4時間とすることが好ましい。浸漬時間の上限は、特に限定はないが、目的とする効果の飽和の程度や、工程作業効率との関係から設定することができ、例えば18時間以下とすることができる。
The antibacterial treatment liquid can be used for bacteriostatic treatment in a method for sterilizing heated seafood products and a method for producing a sterilized heated seafood food.
The bactericidal method for heated seafood using a bactericidal solution is as follows:
(I) an antibacterial treatment step of bringing the food material into contact with an antibacterial treatment liquid containing glucomannan, a bacteriostatic agent and water;
(II) a heating step of heating the food holding the antibacterial treatment liquid at a temperature of 50 ° C. or higher.
Moreover, this antibacterial method can be used for the heat processing of the fishery foodstuff which added the antibacterial agent in the manufacturing method of the heated seafood food. Such a manufacturing method can have the following steps.
(A) A bacteriostatic agent treatment step in which a foodstuff is brought into contact with a bacteriostatic liquid containing glucomannan, a bacteriostatic agent and water.
(B) The heating process which heats the foodstuff which hold | maintained the liquid for antibacterial treatment at the temperature of 50 degreeC or more, and obtains the processed seafood food by which the antibacterial process was carried out.
In the bacteriostatic agent treatment steps (I) and (A), as a method of bringing the food material into contact with the bacteriostatic solution containing glucomannan, bacteriostatic agent and water, There is no particular limitation as long as it can be added. For example, a coating method, a spray method, a dipping method, or the like can be used. An immersion method is preferably used in order to allow the antibacterial treatment solution to sufficiently penetrate into the food material.
In addition, the temperature when applying the antibacterial treatment liquid to the food, for example, the temperature of the immersion liquid when using the dipping method, is more likely to penetrate into the food at a medium temperature (for example, 20 ° C. or more and less than 50 ° C.). In long-time immersion, it is preferable to carry out at a low temperature (for example, 1 ° C. or more and 10 ° C. or less). It is more preferable to set the temperature at which the glucomannan imparted to the food does not gel, for example, in the range of 1 ° C. or more and less than 50 ° C.
What is necessary is just to set the provision amount to the foodstuff of the liquid for bactericidal treatment so that the target effect may be acquired. When using the dipping method, the amount applied to the food can be adjusted by the dipping time. The immersion time is preferably at least 4 hours. The upper limit of the immersion time is not particularly limited, but can be set from the degree of saturation of the intended effect and the relationship with the process work efficiency, for example, 18 hours or less.
加熱工程(II)及び(B)において、制菌処理用液を添加した食材を加熱して、加熱済の魚介類食品を得ることができる。加熱温度は、制菌剤とともに食材に添加されたグルコマンナンがゲル化する温度とされ、50℃以上とすることが好ましい。加熱処理の温度の上限は、食材の特性(例えば食感等の品質や風味)への加熱温度の影響を考慮して決定すればよい。一般的には、加熱温度を80℃以上100℃以下とすることが好ましい。
制菌処理用液を施した食材の加熱処理は、湯煮、油ちょう、オーブンによる乾熱、蒸気による湿熱等の方法により行うことができる。
加熱処理によって、食材に制菌剤とともに付着及び/または浸透したグルコマンナンがゲル化し、制菌剤が加熱済み魚介類食品に固定され、制菌効果が維持されることで加熱済食品の日持ちの更なる向上を達成することができ、保存性が向上する。更に、ゲル化したグルコマンナン中には制菌剤とともに水分が保持され、適当な粘性や弾力性を有し、加熱済みの魚介類食品の食感等の品質の維持も可能となる。
こうして得られた加熱済み魚介類食品は、日持ちが良く、また、保存中における品質の低下がなく、そのまま直接に、あるいは調理して食する製品として、更には、各種加工食品の製造用の食材として利用することができる。
In heating process (II) and (B), the foodstuff which added the liquid for antibacterial treatment can be heated, and the heated seafood food can be obtained. The heating temperature is a temperature at which glucomannan added to the food material together with the antibacterial agent gels, and is preferably 50 ° C. or higher. The upper limit of the temperature of the heat treatment may be determined in consideration of the influence of the heating temperature on the characteristics of the food material (for example, quality such as texture and flavor). In general, the heating temperature is preferably 80 ° C. or higher and 100 ° C. or lower.
The heat treatment of the foodstuff to which the antibacterial treatment liquid is applied can be performed by a method such as boiling, cooking oil, dry heat using an oven, or wet heat using steam.
Due to the heat treatment, the glucomannan adhering to and / or penetrating with the antibacterial agent is gelled, and the antibacterial agent is fixed to the heated seafood and the antibacterial effect is maintained, thereby maintaining the longevity of the heated food. Further improvement can be achieved and storage stability is improved. Furthermore, the gelled glucomannan retains moisture together with the antibacterial agent, has an appropriate viscosity and elasticity, and can maintain the quality such as the texture of the heated seafood.
The cooked seafood obtained in this way has a long shelf life, does not deteriorate in quality during storage, and is used as a product to be eaten directly or after cooking, as well as ingredients for the production of various processed foods. Can be used as
以下、実施例及び比較例により、本発明を更に詳細に説明する。
(試験例1)
<菌の分布>
(a)方法
エビを殻・中腸腺・筋肉(身)に分ける。各部位毎に10倍量(質量基準)のリン酸緩衝生理食塩水(PBS Tablet(タカラバイオ株式会社)をメーカー指定の方法に準じて調製)を入れ、1分間ストマッカー処理を行い、希釈水 9mL PBS(スリーエムジャパン株式会社)を用いて段階希釈して一般生菌数を測定した。また、耐熱性菌はストマッカー処理後の溶液3mLを試験管に入れ、70℃で20分加温後に菌数を常法(寒天培地混釈法)により測定した。
(b)結果
図1に、検査結果を示す。図1(A)は一般生菌数を、図1(B)は耐熱性菌数の測定結果を示す。
図1に示す通り、エビの殻や筋肉だけでなく、中腸腺内部にも106〜107 CFU/gの一般生菌が存在し、他の部位よりも1オーダー以上菌数が多く、さらに耐熱性菌も検出された。
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
(Test Example 1)
<Distribution of bacteria>
(A) Method Divide shrimp into shells, midgut glands, and muscles. Add 10 times the amount (by mass) of phosphate buffered saline (PBS Tablet (Takara Bio Inc.) according to the method specified by the manufacturer) to each site, perform a stomacher treatment for 1 minute, and dilute water 9mL The number of general viable bacteria was measured by serial dilution using PBS (3M Japan Co., Ltd.). Moreover, 3 mL of the solution after the stomacher treatment was put into a test tube, and the number of bacteria was measured by a conventional method (agar medium mixing method) after heating at 70 ° C. for 20 minutes.
(B) Results FIG. 1 shows the inspection results. FIG. 1 (A) shows the number of general viable bacteria, and FIG. 1 (B) shows the result of measurement of the number of heat-resistant bacteria.
As shown in FIG. 1, not only shrimp shells and muscles, but also 10 6 to 10 7 CFU / g of general live bacteria exist in the midgut gland, and the number of bacteria is one order or more higher than other parts, Furthermore, thermostable bacteria were also detected.
(実施例及び比較例)
<保存性試験>
(a)方法
浸漬用の槽に、エビ重量に対して、0.04質量%のグルコマンナン(グルコマンナン製剤、製品名:ナウベストMX-1;日本化薬フードテクノ株式会社)、0.91質量%の重曹および1質量%の静菌剤(グリシン:0.45%、酢酸ナトリウム:0.35%、クエン酸ナトリウム:0.03%、リンゴ酸ナトリウム0.02%、コハク酸0.008%、クエン酸0.007%、その他食品素材:0.135%、質量基準)を投入し、エビが浸る量の水道水を更に添加してこれらを溶解させて浸漬液としての制菌処理用液を調製する。そこに、エビを加え、5℃で一晩浸漬させる。エビを制菌処理用液から取り出し、加熱処理(80℃以上、15分)を行い、制菌処理された加熱済みのエビ加工品(エビ加工品1)を得る。エビ加工品1の加熱処理直後、20℃で3日間、5日間、7日間保存したサンプルの一般生菌数を常法(寒天培地混釈法)により測定した。
また、グルコマンナンを含まない以外は、上記と同様にして浸漬液を調製し、上記と同様にしてエビを処理して加熱済のエビ加工品(比較例としてのエビ加工品2)を得た。更に、制菌剤を含まない以外は、上記と同様にして浸漬液を調製し、上記と同様にしてエビを処理して加熱済のエビ加工品(比較例としてのエビ加工品3)を得た。これらの比較対象品についても上記と同様に、加熱処理直後、20℃で3日間、5日間、7日間保存したサンプルの一般生菌数を常法(寒天培地混釈法)により測定した。
(b)結果
一般生菌数の測定結果を図2に示す。図2に示す通り、エビ加工品は20℃で7日間保存しても、増菌が認められなかった。
(Examples and Comparative Examples)
<Preservation test>
(A) Method In a dipping bath, 0.04% by mass of glucomannan (Glucomannan preparation, product name: Nowbest MX-1; Nippon Kayaku Food Techno Co., Ltd.), 0.91 mass based on the shrimp weight % Sodium bicarbonate and 1% by weight bacteriostatic agent (glycine: 0.45%, sodium acetate: 0.35%, sodium citrate: 0.03%, sodium malate 0.02%, succinic acid 0.008% , Citric acid 0.007%, other food materials: 0.135%, based on mass), add tap water in the amount of shrimp soak and dissolve them, and bactericidal treatment liquid as immersion liquid To prepare. Add shrimp to it and immerse it at 5 ° C overnight. The shrimp is taken out from the antibacterial treatment solution and subjected to a heat treatment (80 ° C. or more, 15 minutes) to obtain a boiled processed shrimp processed product (shrimp processed product 1). Immediately after the shrimp processed
Moreover, except not containing glucomannan, the immersion liquid was prepared in the same manner as described above, and the shrimp was processed in the same manner as described above to obtain a heated shrimp processed product (shrimp processed product 2 as a comparative example). . Further, an immersion liquid is prepared in the same manner as described above except that it does not contain an antibacterial agent, and the shrimp is processed in the same manner as described above to obtain a heated shrimp processed product (shrimp processed product 3 as a comparative example). It was. In the same manner as described above, the number of general viable bacteria of these comparative products immediately after the heat treatment, which was stored at 20 ° C. for 3 days, 5 days, and 7 days, was measured by a conventional method (agar medium mixing method).
(B) Result The measurement result of the number of general viable bacteria is shown in FIG. As shown in FIG. 2, the shrimp processed product was not enriched even when stored at 20 ° C. for 7 days.
<歩留まり>
(a)方法
保存性試験と同様の方法によって得た本発明にかかるエビ加工品1の加熱前後の重量から歩留まりを計算した。
また、保存性試験と同様の方法によって得た比較対象としてのエビ加工品2及びエビ加工品3についても加熱前後の重量から歩留まりを計算した。
(b)結果
得られた歩留りの結果を表1に示す。表1に示す通り、本発明にかかるエビ加工品1において、すなわち、制菌剤とグルコマンナンの組合せによって、制菌剤のみのエビ加工品2に対して歩留まりが16.5%向上していた。
<Yield>
(A) Method The yield was calculated from the weight before and after heating of the shrimp processed
In addition, the yield of the shrimp processed product 2 and the shrimp processed product 3 as comparative objects obtained by the same method as the storage stability test was also calculated from the weight before and after heating.
(B) Results Table 1 shows the obtained yield results. As shown in Table 1, in the shrimp processed
<水分活性>
(a)方法
原料エビと、この原料エビを用いて保存性試験と同様の方法によって得たエビ加工品1の水分活性を常法により測定した。
(b)結果
水分活性の測定結果を表1に示す。
<Water activity>
(A) Method Water activity of raw material shrimp and shrimp processed
(B) Results Table 1 shows the measurement results of water activity.
表2に示す通り、原料エビと、エビ加工品1の水分活性は同等であり、制菌剤及びグルコマンナンを含む制菌処理用液での処理及び加熱処理を施してもこれらの水分活性に変化はなかった。
As shown in Table 2, the water activity of the raw shrimp and the shrimp processed
<官能評価>
(a)方法
保存性試験と同様の方法にて得たエビ加工品(本発明にかかるエビ加工品1)と、原料としてのエビを100℃で3分間処理したボイルエビ(比較例)をパネラーが喫食し、以下の基準により官能評価した。
(評価基準)○:良好、△:わずかに劣る、×:著しく劣る。
(b)結果
官能評価結果を表3に示す。
<Sensory evaluation>
(A) Method A panel shows a shrimp processed product (shrimp processed
(Evaluation criteria) ○: Good, Δ: Slightly inferior, X: Remarkably inferior
(B) Results Table 3 shows the sensory evaluation results.
表3に示す通り、これらの製品の味については同程度の評価であった。食感についは、ボイルエビからなる未処理区は身が固くなり、パサパサとした食感となってしまったが、エビ加工品1からなるグルコマンナン+静菌剤処理区は、硬さはなく、エビ本来の食感が残っていた。
As shown in Table 3, the tastes of these products were comparable. As for the texture, the untreated area consisting of boiled shrimp became solid and became a texture that was crispy, but the glucomannan + bacteriostatic treatment area consisting of shrimp processed
本発明にかかる加熱済み魚介類食品の制菌方法は、
魚介類食材を、グルコマンナン、静菌剤及び水を含むpHが8〜12の制菌処理用液に接触させる制菌剤処理工程と、
前記制菌処理用液を保持した魚介類食材を、グルコマンナンがゲル化する温度で加熱して加熱済み魚介類食品を得る加熱工程と、
を有することを特徴とする。
本発明にかかる加熱済み魚介類食品の製造方法は、
制菌剤を添加した魚介類食材の加熱処理を含む、加熱済み魚介類食品の製造方法であって、
前記制菌剤を添加した魚介類食材の加熱処理が、上記の加熱済み魚介類食品の制菌方法により行われる
ことを特徴とする。
本発明にかかる加熱済み魚介類食品の制菌処理に用いる制菌処理用液は、グルコマンナン、魚介類用の制菌剤及び水を含み、pHが8〜12であることを特徴とする。
The method for sterilizing heated seafood according to the present invention includes:
An antibacterial treatment step of bringing the seafood ingredients into contact with an antibacterial treatment solution having a pH of 8 to 12 containing glucomannan, a bacteriostatic agent and water;
A heating process for obtaining a heated seafood food by heating the seafood food holding the antibacterial treatment liquid at a temperature at which glucomannan gels;
It is characterized by having.
The method for producing a heated seafood product according to the present invention,
A method for producing a heated seafood product, including a heat treatment of a seafood product to which an antibacterial agent is added,
The heat treatment of the seafood food to which the antibacterial agent is added is performed by the method for sterilizing the heated seafood food described above.
Antibacterial treatment solution used for antibacterial treatment of cooked fish food according to the present invention, glucomannan, viewed contains a bacteriostatic agent and water for fish, wherein the pH is from 8 to 12 .
Claims (18)
前記制菌処理用液を保持した魚介類食材を、グルコマンナンがゲル化する温度で加熱して加熱済み魚介類食品を得る加熱工程と、
を有することを特徴とする加熱済み魚介類食品の制菌方法。 A bacteriostatic agent treatment step in which a seafood ingredient is brought into contact with a bacteriostatic liquid containing glucomannan, a bacteriostatic agent and water;
A heating process for obtaining a heated seafood food by heating the seafood food holding the antibacterial treatment liquid at a temperature at which glucomannan gels;
A method for sterilizing heated seafood, characterized by comprising:
前記制菌剤を添加した魚介類食材の加熱処理が、請求項1乃至12のいずれかに1項に記載の加熱済み魚介類食品の制菌方法により行われる
ことを特徴とする加熱済み魚介類食品の製造方法。 A method for producing a heated seafood product, including a heat treatment of a seafood product to which an antibacterial agent is added,
The heated fishery product, wherein the heat treatment of the fishery food material to which the antibacterial agent is added is performed by the method for sterilizing the heated fishery food product according to any one of claims 1 to 12. A method for producing food.
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