JP2021036805A - Food product for preservation and method of producing food product for preservation - Google Patents
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
本発明は、加熱可能な密封容器に、具材を封入し、加熱殺菌処理された保存用食品、及び保存用食品の製造方法に関する。 The present invention relates to a preservative food product in which ingredients are sealed in a heatable sealed container and heat sterilized, and a method for producing the preservative food product.
従来より、長期保存が可能な保存用食品として、加圧加熱殺菌（レトルト）処理がされたものが一般的である。加圧加熱殺菌処理によれば、食品中に含まれる細菌やカビ等を死滅させることができるが、食品衛生法で定められた、「中心温度１２０℃４分相当以上」の加熱処理が行われるため、食材の形状が損なわれたり、味が変化してしまうことがあった。 Conventionally, foods for storage that can be stored for a long period of time have generally been subjected to pressure heat sterilization (retort) treatment. Bacteria and molds contained in food can be killed by the pressure heat sterilization treatment, but the heat treatment of "center temperature 120 ° C. for 4 minutes or more" specified by the Food Sanitation Law is performed. Therefore, the shape of the food material may be impaired or the taste may change.
特許文献１には、所定の加熱温度、加熱時間、圧力、及び加圧時間とすることにより、食品を無菌状態とし、食品の香り、食感、及び色調を保持したまま、長期保存を可能とする食品の殺菌方法が開示されている。 According to Patent Document 1, by setting a predetermined heating temperature, heating time, pressure, and pressurizing time, the food is made sterile and can be stored for a long period of time while maintaining the aroma, texture, and color tone of the food. Disclosed are methods of sterilizing foods.
この食品の殺菌方法は、食品を少なくとも７０℃の初期温度で予備加熱する工程、少なくとも５００００ｐｓｉで加圧する加圧工程、加圧を止め、冷却する工程を含み、かつ、初期温度、加圧工程の圧力、及び加圧時間を選択して、殺菌前の香気及び食感を実質的に保持した殺菌食品を得ることができるものである。 This food sterilization method includes a step of preheating the food at an initial temperature of at least 70 ° C., a pressurization step of pressurizing at least 50,000 psi, a step of stopping and cooling the pressurization, and an initial temperature and a pressurizing step. By selecting the pressure and the pressurizing time, it is possible to obtain a sterilized food that substantially retains the aroma and texture before sterilization.
また、この食品の殺菌方法に適している食品としては、マカロニとチーズを含む食品、野菜、スープ、シチュー、柔らかな牛肉、魚肉、豚肉及びその他の肉類、パスタ、米飯、ポテト製品等が具体例として挙げられている。 Specific examples of foods suitable for the sterilization method of this food include foods containing macaroni and cheese, vegetables, soups, stews, tender beef, fish meat, pork and other meats, pasta, rice, potato products and the like. Is listed as.
従来の食品の殺菌方法は、各工程における、加熱温度、加熱時間、圧力、及び加圧時間の設定が必要であり、加圧を行うための超圧力装置等が必要である。そのため、このような装置を有しない、小規模な食品工場や料理店等においては、圧力や加圧時間の調整を行うことができず、例えば、鰻の蒲焼のような崩れやすい食材を調理後の状態のまま長期保存することができなかった。また、特許文献１の食品の殺菌方法によれば、加熱工程の最終温度が１００℃を超えるため、レアステーキ、ローストビーフ、スモークサーモン等の半生状態のものについては、調理後の状態を保ったまま、長期保存することができなかった。さらに、酢豚や八宝菜のような、野菜を短時間で炒めたものについては、高温で処理されることにより食材が損なわれるため、野菜の食感を残した状態で、長期保存することができなかった。このように、調理後の状態を保持したまま具材を長期保存することは、上記特許文献を含めて具体的に明らかにされている技術は殆ど見られない。 In the conventional food sterilization method, it is necessary to set the heating temperature, heating time, pressure, and pressurization time in each step, and a super pressure device or the like for pressurizing is required. Therefore, in a small food factory or restaurant that does not have such a device, it is not possible to adjust the pressure and pressurization time, and for example, after cooking fragile foodstuffs such as eel kabayaki. Could not be stored for a long time in this state. Further, according to the food sterilization method of Patent Document 1, since the final temperature of the heating step exceeds 100 ° C., half-lived foods such as rare steak, roast beef, and smoked salmon remain in the state after cooking. , Could not be stored for a long time. Furthermore, for vegetables such as sweet and sour pork and eight treasures that are fried in a short time, the ingredients are damaged by being processed at high temperature, so it is possible to store them for a long time while retaining the texture of the vegetables. could not. As described above, there are few techniques that have been concretely clarified including the above-mentioned patent documents for long-term storage of ingredients while maintaining the state after cooking.
本発明は、上記問題点に鑑みてなされたものであり、加圧加熱殺菌（レトルト）処理には向いていない具材について、食材の味や形を損なうことなく、長期保存可能とした保存用食品、及び保存用食品の製造方法を提供することを目的とする。 The present invention has been made in view of the above problems, and is for storage of ingredients that are not suitable for pressure heat sterilization (retort) treatment and can be stored for a long period of time without impairing the taste and shape of the foodstuff. An object of the present invention is to provide a method for producing foods and foods for preservation.
上記課題を解決するための本発明に係る保存用食品の特徴構成は、
加熱可能な密封容器に、具材を封入し、加熱殺菌処理された保存用食品であって、
前記具材は、植物性乳酸菌由来の抗菌液を含むように調製されていることにある。
The characteristic composition of the preservative food according to the present invention for solving the above problems is
It is a preservative food that has been heat-sterilized by enclosing the ingredients in a heatable sealed container.
The ingredient is prepared to contain an antibacterial solution derived from a plant-derived lactic acid bacterium.
本構成の保存用食品によれば、具材に植物性乳酸菌由来の抗菌液を含むように調製されていることにより、食中毒の原因となる枯草菌等のグラム陽性菌の増殖を抑制することができる。そのため、具材を長期保存することが可能となる。 According to the preservative food of this composition, by preparing the ingredients to contain an antibacterial solution derived from plant-derived lactic acid bacteria, it is possible to suppress the growth of gram-positive bacteria such as Bacillus subtilis that cause food poisoning. it can. Therefore, the ingredients can be stored for a long period of time.
本発明に係る保存用食品において、
前記植物性乳酸菌は、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株（特許微生物寄託センター受託番号：ＮＩＴＥ Ｐ−０２３６９）であることが好ましい。
In the preservative food according to the present invention
The plant-derived lactic acid bacterium is preferably Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369).
本構成の保存用食品によれば、具材に植物性乳酸菌ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株（ＮＩＴＥ Ｐ−０２３６９）由来の抗菌液を含むように調製されていることにより、枯草菌等のグラム陽性菌のみならず、大腸菌等のグラム陰性菌の増殖を抑制することができる。そのため、具材を長期保存することが可能となる。 According to the preservative food of this constitution, Bacillus subtilis is prepared so that the ingredient contains an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (NITE P-02369). It is possible to suppress the growth of not only Gram-positive bacteria such as Escherichia coli but also Gram-negative bacteria such as Escherichia coli. Therefore, the ingredients can be stored for a long period of time.
本発明に係る保存用食品において、
前記抗菌液は７．０〜９．０倍に濃縮されていることが好ましい。
In the preservative food according to the present invention
The antibacterial solution is preferably concentrated 7.0 to 9.0 times.
本構成の保存用食品によれば、抗菌液を７．０〜９．０倍に濃縮することにより、具材の味が薄まることなく抗菌効果が得られ、長期保存が可能となる。 According to the food for preservation having this constitution, by concentrating the antibacterial solution 7.0 to 9.0 times, the antibacterial effect can be obtained without diluting the taste of the ingredients, and long-term storage becomes possible.
本発明に係る保存用食品において、
前記具材は、１００ｇあたりに、前記抗菌液を原液換算で３０〜４０ｍＬ含むように調製されていることが好ましい。
In the preservative food according to the present invention
The ingredients are preferably prepared so as to contain 30 to 40 mL of the antibacterial solution in terms of undiluted solution per 100 g.
本構成の保存用食品によれば、具材が、１００ｇあたりに、前記抗菌液を原液換算で３０〜４０ｍＬ含むように調製されていることにより、優れた抗菌効果が得られ、長期保存が可能となる。 According to the food for preservation of this composition, since the ingredients are prepared so as to contain 30 to 40 mL of the antibacterial solution per 100 g in terms of undiluted solution, an excellent antibacterial effect can be obtained and long-term storage is possible. It becomes.
本発明に係る保存用食品において、
賞味期限を１８０日以上に設定していることが好ましい。
In the preservative food according to the present invention
It is preferable that the expiration date is set to 180 days or more.
本構成の保存用食品によれば、賞味期限を１８０日以上に設定してあることにより、計画的な生産と販売が可能とあるとともに、廃棄処分量を大幅に減らすことが可能となる。 According to the food for preservation of this constitution, by setting the expiration date to 180 days or more, it is possible to carry out planned production and sale, and it is possible to significantly reduce the amount of waste disposal.
本発明に係る保存用食品において、
前記具材は、調理品及び／又は半調理品であることが好ましい。
In the preservative food according to the present invention
The ingredients are preferably cooked and / or semi-cooked.
本構成の保存用食品によれば、具材は、調理品及び／又は半調理品とすることで、様々な料理や材料を常時ストックしておくことができるため、料理にかかる仕込み等の手間やコストを削減することができる。 According to the preservative food of this composition, by using cooked foods and / or semi-cooked foods as ingredients, various dishes and ingredients can be stocked at all times, so that it takes time and effort to prepare foods. And costs can be reduced.
本発明に係る保存用食品において、
前記調理品は、鰻の蒲焼、ローストビーフ、スモークサーモン、オムレツ、お好み焼き、パン、パンケーキ、どら焼き、ハム、生ハム、焼肉、ステーキ、すきやき、酢豚、八宝菜、麻婆豆腐、カレー、ハヤシ、雑炊、及びリゾットからなる群から選択される少なくとも一つであることが好ましい。
In the preservative food according to the present invention
The cooked products include eel kabayaki, roast beef, smoked salmon, omelet, okonomiyaki, bread, pancakes, dorayaki, ham, ham, yakiniku, steak, sukiyaki, vinegared pork, eight treasures, mabo tofu, curry, and hayashi. It is preferably at least one selected from the group consisting of, sukiyaki, and sukiyaki.
本構成の保存用食品によれば、バリエーションを多く取り揃えることにより、購入者の選択肢を増やすことができる。 According to the preservative food of this composition, it is possible to increase the choices of the purchaser by having many variations.
本発明に係る保存用食品において、
前記半調理品は、野菜類、いも類、魚介類、肉類、卵類、乳製品類、きのこ類、及び山菜類からなる群から選択される少なくとも一つであることが好ましい。
In the preservative food according to the present invention
The semi-cooked product is preferably at least one selected from the group consisting of vegetables, potatoes, seafood, meats, eggs, dairy products, mushrooms, and edible wild plants.
本構成の保存用食品によれば、半調理品のバリエーションを多く取り揃えることにより、購入者の選択肢を増やすことができる。また、半調理品の組み合わせにより、多種多様な料理を短時間で完成させることができる。 According to the preservative food of this composition, it is possible to increase the choices of the purchaser by having a large variety of semi-cooked products. In addition, a wide variety of dishes can be completed in a short time by combining semi-cooked products.
上記課題を解決するための本発明に係る保存用食品の製造方法の特徴構成によれば、
植物性乳酸菌ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株（特許微生物寄託センター受託番号：ＮＩＴＥ Ｐ−０２３６９）を、グルコースと、酵母エキスと、ペプトンと、を含む培地を用いて培養して抗菌液を調製する調製工程と、
前記抗菌液を具材に添加する添加工程と、
前記添加工程で得られた具材を密封容器に封入する封入工程と、
前記封入工程で前記密封容器に封入された具材を６５〜７５℃で２０〜４０分間加熱殺菌処理する加熱殺菌処理工程と、
を含むことにある。
According to the characteristic configuration of the method for producing a preservative food product according to the present invention for solving the above problems.
An antibacterial solution obtained by culturing a plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microbial Depositary Center Accession No .: NITE P-02369) in a medium containing glucose, yeast extract, and peptone. And the preparation process to prepare
The addition step of adding the antibacterial solution to the ingredients and
An encapsulation step of encapsulating the ingredients obtained in the addition step in a sealed container, and
A heat sterilization step of heat sterilizing the ingredients sealed in the sealed container at 65 to 75 ° C. for 20 to 40 minutes in the sealing step.
Is to include.
本構成の保存用食品の製造方法によれば、抗菌液を調製する調製工程と、抗菌液を具材に添加する添加工程と、添加工程で得られた具材を密封容器に封入する封入工程と、封入工程で密封容器に封入された具材を６５〜７５℃で２０〜４０分間加熱殺菌処理する加熱殺菌処理工程と、を含むことにより、加圧加熱殺菌処理に適しない具材についても、食材の味や形を損なわず、長期保存が可能な保存用食品を製造することが可能となる。また、加熱殺菌処理が容易であるため、小規模な食品工場や料理店等においても保存用食品の製造が可能となる。 According to the method for producing a food for preservation having this configuration, a preparation step of preparing an antibacterial solution, an addition step of adding the antibacterial solution to the ingredients, and a sealing step of enclosing the ingredients obtained in the addition step in a sealed container. Including the heat sterilization step of heat sterilizing the ingredients sealed in the sealed container at 65 to 75 ° C. for 20 to 40 minutes in the sealing step, the ingredients not suitable for the pressure heat sterilization treatment are also included. It is possible to produce foods for preservation that can be stored for a long period of time without impairing the taste and shape of the foods. Further, since the heat sterilization treatment is easy, it is possible to manufacture foods for preservation even in a small food factory or a restaurant.
本発明に係る保存用食品の製造方法において、
前記調製工程は、前記培養液をオートクレーブ滅菌する滅菌工程及び／又は遠心分離処理により上清を回収する回収工程を含むことが好ましい。
In the method for producing a preservative food product according to the present invention.
The preparation step preferably includes a sterilization step of autoclaving the culture solution and / or a recovery step of recovering the supernatant by centrifugation.
本構成の保存用食品の製造方法によれば、培養液をオートクレーブ滅菌することにより、培養液中の微生物が死滅するため、抗菌液中の組成が変化することを防ぐことが可能となる。また、遠心分離処理により上清を回収することにより、菌体が除かれ、無味無臭の抗菌液を得ることが可能となる。その結果、具材の味を変化させることなく、長期保存が可能な保存用食品を製造することができる。 According to the method for producing a food for preservation having this constitution, by autoclaving the culture solution, the microorganisms in the culture solution are killed, so that it is possible to prevent the composition in the antibacterial solution from changing. In addition, by collecting the supernatant by centrifugation, the bacterial cells are removed, and a tasteless and odorless antibacterial solution can be obtained. As a result, it is possible to produce a preservative food that can be stored for a long period of time without changing the taste of the ingredients.
本発明に係る保存用食品の製造方法において、
前記調製工程は、前記抗菌液が７．０〜９．０倍に濃縮される濃縮工程をさらに含み、
前記濃縮工程における前記抗菌液の濃縮は、煮沸濃縮、真空濃縮、及び凍結濃縮からなる群から選択される少なくとも一つであることが好ましい。
In the method for producing a preservative food product according to the present invention.
The preparation step further comprises a concentration step in which the antibacterial solution is concentrated 7.0 to 9.0 times.
The concentration of the antibacterial solution in the concentration step is preferably at least one selected from the group consisting of boiling concentration, vacuum concentration, and freeze concentration.
本構成の保存用食品によれば、抗菌液を７．０〜９．０倍に濃縮することで、具材の味が薄まることなく抗菌効果が得られ、長期保存が可能な保存用食品を製造することができる。 According to the preservative food of this composition, by concentrating the antibacterial solution 7.0 to 9.0 times, the antibacterial effect can be obtained without diluting the taste of the ingredients, and the preservative food that can be stored for a long time can be obtained. Can be manufactured.
本発明者は、具材に植物性乳酸菌由来の抗菌液を添加することにより、加圧加熱殺菌（レトルト）処理に適しない食材であっても、食材の味や形を損なわずに、長期保存が可能になることを見出した。 By adding an antibacterial solution derived from plant-derived lactic acid bacteria to the ingredients, the present inventor can store the ingredients for a long period of time without impairing the taste and shape of the ingredients, even if the ingredients are not suitable for pressure heat sterilization (retort) treatment. Found that it would be possible.
以下、本発明に係る保存用食品に関する実施形態について、具体的に説明する。ただし、本発明は、以下に説明する実施形態に記載されている構成に限定されることを意図しない。 Hereinafter, embodiments relating to preservative foods according to the present invention will be specifically described. However, the present invention is not intended to be limited to the configurations described in the embodiments described below.
［密封容器］
密封容器は、可撓性を有する容器であり、例えば、樹脂フィルムを製袋した容量が０．１〜４Ｌのパウチを用いることができる。パウチの容量が０．１〜４Ｌであれば、後述する好適な量の調理品や半調理品を封入することができる。樹脂フィルムとしては、ナイロン樹脂フィルム、ポリエチレン樹脂フィルム、及びポリエステル樹脂フィルム等が挙げられる。これらの樹脂フィルムは、単独で用いることもできるが、異なる素材の樹脂フィルムを積層することで、耐ピンホール性、耐熱性、耐冷性、及びガスバリア性に優れた多層フィルムとして用いることが好ましい。例えば、殻が突き刺さることによって密封容器にピンホールが生じやすいエビ等の具材を封入する場合には、耐ピンホール性に優れたナイロン樹脂フィルムを含む多層フィルム製の密封容器を用いることが好ましい。
[Sealed container]
The sealed container is a flexible container, and for example, a pouch having a capacity of 0.1 to 4 L in which a resin film is made can be used. When the capacity of the pouch is 0.1 to 4 L, a suitable amount of cooked food or semi-cooked food described later can be sealed. Examples of the resin film include nylon resin film, polyethylene resin film, polyester resin film and the like. Although these resin films can be used alone, it is preferable to use them as a multilayer film having excellent pinhole resistance, heat resistance, cold resistance, and gas barrier properties by laminating resin films of different materials. For example, when enclosing ingredients such as shrimp, which are prone to pinholes due to piercing of the shell, it is preferable to use a sealed container made of a multilayer film containing a nylon resin film having excellent pinhole resistance. ..
［具材］
具材は、特に限定はないが、温めるかそのままの状態ですぐに食べることができる、調理品のほか、調理をするための食材としての半調理品が挙げられる。調理品としては、鰻の蒲焼、ローストビーフ、スモークサーモン、オムレツ、お好み焼き、パン、パンケーキ、どら焼き、ハム、生ハム、焼肉、ステーキ、すきやき、酢豚、八宝菜、麻婆豆腐、カレー、ハヤシ、雑炊、リゾット、ハンバーグ、魚介練り製品、魚の煮つけ、及び各種お惣菜のようなものが挙げられる。また、半調理品としては、里芋、ジャガイモ、及びサツマイモ等の芋類、大根、ニンジン、及びゴボウ等の根菜類、いんげん豆、えんどう豆、及びそら豆等の豆類、アスパラガス、オクラ、及びカボチャ等の野菜類、クルマエビ、アマエビ、イセエビ、及びオマールエビ等のエビ類、アサリ、シジミ、及びハマグリ等の貝類、シャケ、タイ、サバ、及びアユ等の魚類、牛肉、豚肉、鶏肉、及び鴨肉等の肉類、卵類、乳製品類、きのこ類、並びに山菜類等の食材を用いることができる。また、具材には、固形食材に限らず、調味酢、ドレッシング、マヨネーズ、タレ、及びソース等の液状食材を用いることも可能である。
[Ingredients]
The ingredients are not particularly limited, but include cooked foods that can be eaten immediately after being warmed or as they are, and semi-cooked foods as ingredients for cooking. Cooked items include eel kabayaki, roast beef, smoked salmon, omelet, okonomiyaki, bread, pancakes, dorayaki, ham, ham, yakiniku, steak, sukiyaki, vinegared pork, eight treasures, mabo tofu, curry, and hayashi. , Miscellaneous dishes, sukiyaki, hamburgers, seafood paste products, boiled fish, and various side dishes. Semi-cooked products include potatoes such as satoimo, potato, and sweet potato, root vegetables such as radish, carrot, and gobo, beans such as green beans, pea, and sora beans, asparagus, okra, and pumpkin. Vegetables, shrimp such as car shrimp, bean shrimp, sardine shrimp, and omelet shrimp, shellfish such as asari, shijimi, and hamaguri, fish such as shake, Thailand, mackerel, and sweetfish, beef, pork, chicken, and duck meat, etc. Ingredients such as meat, eggs, dairy products, mushrooms, and wild vegetables can be used. Further, the ingredients are not limited to solid ingredients, but liquid ingredients such as seasoned vinegar, dressings, mayonnaise, sauce, and sauce can also be used.
［植物性乳酸菌］
植物性乳酸菌は、漬物に含まれる乳酸菌であり、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）、ラクトバチルス・ブレビス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ）、ラクトバチルス・ファーメンタム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｆｅｒｍｅｎｔｕｍ）のような植物性乳酸菌が存在していることが知られている。その中でも、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株は、市販の漬物に含まれる乳酸菌の中から、単離同定されたものである。ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株は、２０１６年１０月５日付けで、受託番号ＮＩＴＥ Ｐ−０２３６９として、独立行政法人製品評価技術基盤機構特許微生物寄託センターに受託されている。
[Plant-derived lactic acid bacteria]
Plant-derived lactic acid bacteria are lactic acid bacteria contained in pickles, and there are plant-derived lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus fermentum. It is known that Among them, the Lactobacillus plantarum L44 strain was isolated and identified from the lactic acid bacteria contained in commercially available pickles. The Lactobacillus plantarum L44 strain has been entrusted to the Patent Microorganisms Depositary Center of the National Institute of Technology and Evaluation as Accession No. NITE P-02369 on October 5, 2016.
［抗菌液］
本発明の抗菌液としては、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株の培養液をそのまま使用してもよいし、培養液をオートクレーブ滅菌し、遠心分離処理により得られる上清を使用してもよい。Ｌ４４株を培養するための培地は、食用として使用することができる成分のみから構成されていることが必要であり、例えば、グルコースと、酵母エキスと、ペプトンとを含む培地（ＧＹＰ培地）を用いて培養されることが好ましい。グルコース、酵母エキス、及びペプトンは、食品用に用いられるものであれば、特に限定されず、市販のものを使用することができる。
[Antibacterial solution]
As the antibacterial solution of the present invention, the culture solution of Lactobacillus plantarum L44 strain may be used as it is, or the culture solution is autoclaved and the supernatant obtained by centrifugation is used. May be good. The medium for culturing the L44 strain needs to be composed of only components that can be used for food, and for example, a medium containing glucose, yeast extract, and peptone (GYP medium) is used. Is preferably cultured. The glucose, yeast extract, and peptone are not particularly limited as long as they are used for foods, and commercially available ones can be used.
通常、植物性乳酸菌の培養液は、枯草菌（Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ）やセレウス菌（Ｂａｃｉｌｌｕｓ ｃｅｒｅｕｓ）のようなグラム陽性菌に対しては、抗菌作用を有するが、大腸菌（Ｅｓｃｈｅｒｉｃｈｉａ ｃｏｌｉ）のようなグラム陰性菌に対しては抗菌作用を有さない。しかしながら、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株の培養液は、大腸菌のようなグラム陰性菌に対しても抗菌作用を有し、エルシニア菌（Ｙｅｒｓｉｎｉａ ｅｎｔｅｒｏｃｏｌｉｔｉｃａ）、ピロリ菌（Ｈｅｌｉｃｏｂａｃｔｅｒ ｐｙｌｏｒｉ）にも抗菌作用を有する。このようなＬ４４株の培養液の抗菌作用は、Ｌ４４株が増殖過程において産生する特有の抗菌ペプチドによるものと考えられている。Ｌ４４株の培養液は、ｐＨ６以下において、優れた抗菌作用を発揮することができる。 Normally, the culture solution of plant-derived lactic acid bacteria has an antibacterial effect against gram-positive bacteria such as Bacillus subtilis and Bacillus cereus, but is gram-negative such as Escherichia coli. It has no antibacterial effect against bacteria. However, the culture solution of the Lactobacillus plantarum L44 strain has an antibacterial effect against gram-negative bacteria such as Escherichia coli, and also against Yersinia enterocolitica and Helicobacter pylori. Has antibacterial activity. It is considered that the antibacterial action of the culture solution of the L44 strain is due to the unique antibacterial peptide produced by the L44 strain in the growth process. The culture solution of the L44 strain can exert an excellent antibacterial action at pH 6 or less.
「抗菌液」は、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株の培養方法によって特定され得る。抗菌液に含まれる特有の抗菌ペプチドは、Ｌ４４株の培養条件によって異なり、多種多様でもあることから、ペプチド一般式（構造）で表すことは到底できず、また、抗菌液を構成する極めて多種多様のペプチドのうち、どのペプチドが抗菌作用に寄与するのかについて、分析・特定することが不可能である。即ち、抗菌液は、その構造又は特性により直接特定することが不可能であり、抗菌液を得るためのプロセス（製法）によって初めて特定することが可能なものである。本願出願時において当該「抗菌液」をその構造又は特性により直接特定することは、実質的に不可能であり、実際的ではない。 The "antibacterial solution" can be identified by the method of culturing the Lactobacillus plantarum L44 strain. Since the peculiar antibacterial peptides contained in the antibacterial solution differ depending on the culture conditions of the L44 strain and are diverse, they cannot be represented by the general peptide formula (structure), and the antibacterial solution is extremely diverse. It is impossible to analyze and specify which peptide contributes to the antibacterial action. That is, the antibacterial solution cannot be directly specified due to its structure or characteristics, and can be specified only by the process (manufacturing method) for obtaining the antibacterial solution. At the time of filing the application of the present application, it is practically impossible and impractical to directly specify the "antibacterial solution" by its structure or characteristics.
抗菌液は、具材１００ｇあたりに、抗菌液の原液換算で３０〜４０ｍＬ含むように調製されていることが好ましい。３０ｍＬ未満であると、抗菌作用が十分でなくなり、長期保存が困難となる。また、４０ｍＬを超えても、抗菌効果は期待するほど向上せず、経済的ではない。さらに抗菌液の含有量が多くなると、具材の味が薄まる虞がある。抗菌液は、調理後の具材に添加しても良いし、調理過程において、食材に混ぜ込んでもよい。特に、ハム等の加工食品においては、原料肉に抗菌液を所定量添加して混ぜ込んでおくことで、より抗菌効果を高めることができる。ハンバーグや魚介練り製品においては、ひき肉やすり身等の材料とともに、抗菌液を所定量混ぜ込んでおくことで、より抗菌効果を高めることができる。具材に含まれる抗菌液は、具材の味が変化することを避けるために、抗菌液の濃縮液（例えば、７．０〜９．０倍の濃縮液）が使用されることが好ましい。抗菌液の濃縮は、煮沸濃縮、真空濃縮、凍結濃縮のいずれの方法で行ってもよい。また、抗菌液は濃縮液の他、粉末状としてもよい。粉末状とした場合は、小麦粉、お好み焼き粉、ホットケーキミックス等に均一に混合させることができる。後述するように、抗菌液は、煮沸濃縮によっても、抗菌作用は保たれるため、熱耐性の抗菌物質が存在しているものと考えられる。具材に抗菌液を添加した後、加熱殺菌処理を行うことで、常温での長期保存が可能となる。また、抗菌液を含む具材は、冷凍保存（−１８℃以下）した場合において、解凍後の食材が通常よりも日持ちするため、開封後すぐに全ての食材を使用したり、残りを全て破棄したりする必要がない。そのため、抗菌液を冷凍保存用の食材に使用することも有用である。 The antibacterial solution is preferably prepared so as to contain 30 to 40 mL of the undiluted solution of the antibacterial solution per 100 g of the ingredient. If it is less than 30 mL, the antibacterial action becomes insufficient and long-term storage becomes difficult. Moreover, even if it exceeds 40 mL, the antibacterial effect does not improve as expected, which is not economical. Further, if the content of the antibacterial solution is increased, the taste of the ingredients may be diminished. The antibacterial solution may be added to the ingredients after cooking, or may be mixed with the ingredients during the cooking process. In particular, in processed foods such as ham, the antibacterial effect can be further enhanced by adding a predetermined amount of an antibacterial solution to the raw meat and mixing it. In hamburger steak and seafood paste products, the antibacterial effect can be further enhanced by mixing a predetermined amount of an antibacterial solution together with materials such as minced meat and surimi. As the antibacterial solution contained in the ingredient, it is preferable to use a concentrated solution of the antibacterial solution (for example, a concentrated solution of 7.0 to 9.0 times) in order to avoid changing the taste of the ingredient. The antibacterial solution may be concentrated by any of boiling concentration, vacuum concentration, and freeze concentration. In addition to the concentrated solution, the antibacterial solution may be in the form of powder. When it is in the form of powder, it can be uniformly mixed with wheat flour, okonomiyaki flour, pancake mix and the like. As will be described later, the antibacterial solution retains its antibacterial action even by boiling and concentrating, so it is considered that a heat-resistant antibacterial substance is present. After adding the antibacterial solution to the ingredients, heat sterilization treatment enables long-term storage at room temperature. In addition, when the ingredients containing the antibacterial solution are stored frozen (-18 ° C or less), the ingredients after thawing will last longer than usual, so all the ingredients may be used immediately after opening, or all the rest may be discarded. You don't have to. Therefore, it is also useful to use the antibacterial solution as a food material for frozen storage.
［加熱殺菌処理］
加熱殺菌処理は、調理後の具材に含まれる食中毒の原因となる微生物を全て死滅させるために行われる。長期保存用の食品の主な加熱殺菌処理としては、加圧加熱殺菌処理（レトルト処理）が行われており、具材を容器に入れて密封した後、食品衛生法で定められた、「中心温度１２０℃４分相当以上」の加熱処理が行われる。加圧加熱殺菌処理は、煮込み料理には適しているが、その他の料理については、食材の形状が損なわれたり、味が変化してしまう虞がある。本発明において、具材にラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株由来の抗菌液を所定量加えることにより、具材を密封容器に入れて真空包装した後、６５〜７５℃で２０〜４０分間加熱殺菌処理されることで、調理後の状態を保ったまま常温での長期保存が可能となる。加熱温度を６５〜７５℃に抑えることで、例えば、卵製品では柔らかな状態に調理することが可能となる。また、「常温」とは、１５〜３０℃であることを意味する。
[Heat sterilization]
The heat sterilization treatment is performed to kill all microorganisms that cause food poisoning contained in the ingredients after cooking. The main heat sterilization treatment for foods for long-term storage is pressure heat sterilization treatment (retort treatment). After putting the ingredients in a container and sealing them, the "center" stipulated by the Food Sanitation Law. The heat treatment is performed at a temperature of 120 ° C. for 4 minutes or more. The pressure heat sterilization treatment is suitable for stewed dishes, but for other dishes, the shape of the ingredients may be impaired or the taste may change. In the present invention, by adding a predetermined amount of an antibacterial solution derived from Lactobacillus plantarum L44 strain to the ingredients, the ingredients are placed in a sealed container and vacuum-packed, and then 20 to 40 at 65 to 75 ° C. By being heat-sterilized for a minute, it can be stored for a long time at room temperature while maintaining the state after cooking. By suppressing the heating temperature to 65 to 75 ° C., for example, egg products can be cooked in a soft state. Further, "normal temperature" means that the temperature is 15 to 30 ° C.
なお、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株由来の抗菌液を食酢等に所定量加えてマリネ液を調製し、具材とマリネ液とを密封容器に入れて真空包装した場合、必ずしも加熱殺菌処理を実施しなくとも保存用食品を製造することができる。加熱殺菌処理を実施していない保存用食品でも、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株由来の抗菌液を含むことで、ある程度の期間は調理後の状態を保ったまま常温での保存が可能となる。 A predetermined amount of an antibacterial solution derived from Lactobacillus plantarum L44 strain is added to vinegar or the like to prepare a marinade, and when the ingredients and the marinade are placed in a sealed container and vacuum-packed, they are not necessarily heated. Preservative foods can be produced without sterilization. Even preservative foods that have not been heat sterilized can be stored at room temperature for a certain period of time by containing an antibacterial solution derived from the Lactobacillus plantarum L44 strain. It will be possible.
［賞味期限］
賞味期限とは、袋や容器を開けないままで、書かれた保存方法を守って保存していた場合に、この「年月日」まで、「品質が変わらずにおいしく食べられる期限」のことである。本発明における「賞味期限を１８０日以上に設定」とは、直射日光、多湿を避けて、常温で１８０日以上品質を保つことができることを意味する。また、具材を冷蔵保存（４〜８℃）や冷凍保存（−１８℃以下）とすることにより、賞味期限を延長することもできる。なお、金属箔や、プラスチックフィルムと金属箔を多層に合わせた容器に密封された具材であれば、さらに賞味期限を延長することも可能である。
[Sell by]
The best-by date is the "best-by date" until this "date" when the product is stored according to the written storage method without opening the bag or container. Is. "The best-by date is set to 180 days or more" in the present invention means that the quality can be maintained for 180 days or more at room temperature while avoiding direct sunlight and high humidity. In addition, the best-by date can be extended by storing the ingredients in a refrigerator (4 to 8 ° C.) or frozen storage (-18 ° C. or lower). The expiration date can be further extended as long as the ingredients are sealed in a metal foil or a container in which a plastic film and a metal foil are combined in multiple layers.
［保存用食品の製造方法］
本発明の保存用食品は、植物性乳酸菌ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株（ＮＩＴＥ Ｐ−０２３６９）を培養して抗菌液を調製する調製工程と、抗菌液を具材に添加する添加工程と、添加工程で得られた具材を密封容器に封入する封入工程と、封入工程で密封容器に封入された具材を６５〜７５℃で２０〜４０分間加熱殺菌処理する加熱殺菌処理工程により製造することができる。
[Manufacturing method of food for preservation]
The food for preservation of the present invention includes a preparation step of culturing the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (NITE P-02369) to prepare an antibacterial solution, and addition of adding the antibacterial solution to the ingredients. Step, encapsulation step of encapsulating the ingredients obtained in the addition step in a sealed container, and heat sterilization treatment step of heat sterilizing the ingredients enclosed in the sealed container at 65 to 75 ° C. for 20 to 40 minutes in the encapsulation step. Can be manufactured by
［調整工程］
調製工程では、植物性乳酸菌ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株（ＮＩＴＥ Ｐ−０２３６９）を、グルコースと、酵母エキスと、ペプトンと、を含む培地を用いて培養して抗菌液を調製する。また、調製工程は、植物性乳酸菌ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株（ＮＩＴＥ Ｐ−０２３６９）の培養液を、オートクレーブ滅菌する滅菌工程及び／又は遠心分離処理により上清を回収する回収工程を含むことが好ましい。培養液をオートクレーブ滅菌することにより、培養液中の微生物の状態が変化することによる抗菌液中の組成が変化することを防ぐことが可能となる。また、遠心分離処理により上清を回収することにより、菌体が除かれ、無味無臭の抗菌液を得ることが可能となる。
[Adjustment process]
In the preparation step, an antibacterial solution is prepared by culturing the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (NITE P-02369) using a medium containing glucose, yeast extract, and peptone. .. In addition, the preparation step is a sterilization step of autoclaving sterilizing the culture solution of the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (NITE P-02369) and / or a recovery step of recovering the supernatant by centrifugation. Is preferably included. By autoclaving the culture solution, it is possible to prevent changes in the composition of the antibacterial solution due to changes in the state of microorganisms in the culture solution. In addition, by collecting the supernatant by centrifugation, the bacterial cells are removed, and a tasteless and odorless antibacterial solution can be obtained.
［濃縮工程］
調製工程では、さらに抗菌液の濃縮工程を含むことが好ましい。濃縮工程は、煮沸濃縮、真空濃縮、及び凍結濃縮のいずれかであってもよいが、抗菌液は熱による抗菌効果の変化がないため、煮沸濃縮を行うことが好ましい。煮沸濃縮は、真空濃縮機や凍結乾燥機等の専用の機械や設備が必要でないため、小規模の食品工場や料理店等においても行うことができる。煮沸濃縮の方法としては、例えば、得られた抗菌液原液を、ほうろう鍋等に入れ、とろ火で加熱しながら、水分を蒸発させることにより行うことができる。
[Concentration process]
The preparation step preferably further includes a step of concentrating the antibacterial solution. The concentration step may be any one of boiling concentration, vacuum concentration, and freeze concentration, but it is preferable to perform boiling concentration because the antibacterial solution does not change the antibacterial effect due to heat. Since boiling concentration does not require dedicated machines or equipment such as a vacuum concentrator or a freeze-dryer, it can be performed even in a small-scale food factory or restaurant. As a method of boiling and concentrating, for example, the obtained antibacterial solution stock solution can be placed in an enamel pot or the like and heated with a simmering fire to evaporate the water content.
具材に使用する抗菌液は、以下の方法により得られた。ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株（ＮＩＴＥ Ｐ−０２３６９）を、５ｍＬのＧＹＰ培地（グルコース１％、酵母エキス１％、ペプトン０．５％）に植菌し、３０℃で１２時間、静置して前培養を行った。前培養液を２５μＬ採取し、５０ｍＬのＧＹＰ培地に加え、３０℃で４日間、静置して本培養を行った。本培養液をオートクレーブにより滅菌を行い（１２１℃、１５分間）、遠心分離（８０００ｒｐｍ、１０分間）後、菌体を除いた上清を抗菌液として使用した。 The antibacterial solution used for the ingredients was obtained by the following method. Lactobacillus plantarum L44 strain (NITE P-02369) was inoculated into 5 mL of GYP medium (glucose 1%, yeast extract 1%, peptone 0.5%) at 30 ° C. for 12 hours. It was allowed to stand and precultured. 25 μL of the preculture solution was collected, added to 50 mL of GYP medium, and allowed to stand at 30 ° C. for 4 days for main culture. The main culture solution was sterilized by an autoclave (121 ° C., 15 minutes), centrifuged (8000 rpm, 10 minutes), and the supernatant from which the bacterial cells had been removed was used as an antibacterial solution.
［品質評価試験］
品質評価試験においては、具材を真空包装した後、常温で保管し、具材の劣化を視覚と嗅覚で確認した。「具材の形状や色の変化」、「臭いの発生」、「ガス発生による包装パックの膨張」、「味の変化」について、変化なし（〇）、若干変化あり（△）、変化あり（×）で評価した。一つでも（△）があれば、腐敗と判定した。
[Quality evaluation test]
In the quality evaluation test, the ingredients were vacuum-packed and then stored at room temperature, and the deterioration of the ingredients was visually and olfactoryly confirmed. No change (○), slight change (△), change (△), “change in shape and color of ingredients”, “generation of odor”, “expansion of packaging pack due to gas generation”, and “change in taste” It was evaluated by ×). If there was even one (△), it was judged to be corrupt.
［実施例１］
具材として、ローストビーフを使用した。調理方法としては、牛モモ肉約１８００ｇ（各１８０ｇを１０ブロック）全面に塩コショウをふり、フォーク等で刺して叩き、熱したフライパンで全面に焼き色をつけた。ラップで肉を包み、密封パックに入れ、沸騰したお湯に入れて５分間加熱した。火を消し、鍋の蓋をして、余熱で２０分間加熱し、お湯から取り出して常温に戻した。次に、肉汁が残っているフライパンに、醤油大さじ４５０ｍＬ、みりん大さじ２２５ｍＬ、酒大さじ２２５ｍＬ、にんにく６片を入れ、一煮立ちさせてソースを作成した。牛モモ肉１ブロックとソース８０ｍＬ（約２４０ｇ）を１０パックのプラスチックフィルム（藤森工業株式会社製 レトルト用（白ベタ）Ｔ−３５ ２００ｃｃ）に夫々入れ、煮沸濃縮により得られた８倍濃縮の抗菌液を、１０．８ｍＬ（原液換算８６．４ｍＬ。具材１００ｇあたりに、抗菌液を原液換算で３６ｍＬ）含まれるように添加した。その後、夫々真空密封し、７０℃で２０分間、加熱殺菌処理を行なった。品質評価試験において、夫々のパックについて、３日後、７日後、１２日後、１９日後、３０日後、１８０日後の「具材の形状や色の変化」、「臭いの発生」、「ガス発生による包装パックの膨張」、「味の変化」について確認を行った。
[Example 1]
Roast beef was used as an ingredient. As a cooking method, about 1800 g of beef thigh meat (180 g each of 10 blocks) was sprinkled with salt and pepper, stabbed with a fork or the like and beaten, and the whole surface was browned with a heated frying pan. The meat was wrapped in plastic wrap, placed in a sealed pack, placed in boiling water and heated for 5 minutes. The fire was extinguished, the pot was covered, the pot was heated with residual heat for 20 minutes, removed from hot water, and returned to room temperature. Next, 450 mL of soy sauce, 225 mL of mirin, 225 mL of sake, and 6 pieces of garlic were put in a frying pan with gravy remaining, and boiled to make a sauce. 1 block of beef thigh and 80 mL of sauce (about 240 g) are placed in 10 packs of plastic film (for retort pouch (white solid) T-35 200 cc manufactured by Fujimori Kogyo Co., Ltd.), and 8 times concentrated antibacterial obtained by boiling concentration. The solution was added so as to contain 10.8 mL (86.4 mL in terms of undiluted solution. 36 mL of antibacterial solution in terms of undiluted solution per 100 g of ingredients). Then, each was vacuum-sealed and heat-sterilized at 70 ° C. for 20 minutes. In the quality evaluation test, for each pack, "change in shape and color of ingredients", "generation of odor", and "packaging due to gas generation" after 3, 7, 12, 19, 30, and 180 days. We confirmed "expansion of the pack" and "change in taste".
［比較例１］
具材として、ローストビーフを使用した。調理方法としては、具材に抗菌液が含まれないこと以外は、実施例１と同様の方法により行った。調理後の具材の真空密封の方法、加熱殺菌処理については、実施例１と同様とした。また、品質評価試験において、実施例１と同様に、具材の変化を確認した。
[Comparative Example 1]
Roast beef was used as an ingredient. The cooking method was the same as in Example 1 except that the ingredients did not contain an antibacterial solution. The method of vacuum-sealing the ingredients after cooking and the heat sterilization treatment were the same as in Example 1. Further, in the quality evaluation test, changes in the ingredients were confirmed as in Example 1.
［比較例２］
具材として、ローストビーフを使用した。調理方法としては、具材を密封後、加熱殺菌処理しないこと以外は、実施例１と同様の方法により行った。調理後の具材に含まれる抗菌液の量、真空密封の方法については、実施例１と同様とした。また、品質評価試験において、実施例１と同様に、具材の変化を確認した。
[Comparative Example 2]
Roast beef was used as an ingredient. The cooking method was the same as in Example 1 except that the ingredients were sealed and then not heat sterilized. The amount of the antibacterial liquid contained in the ingredients after cooking and the method of vacuum sealing were the same as in Example 1. Further, in the quality evaluation test, changes in the ingredients were confirmed as in Example 1.
［比較例３］
具材として、ローストビーフを使用した。調理方法としては、具材に抗菌液が含まれないこと、具材を密封後、加熱殺菌処理しないこと以外は、実施例１と同様の方法により行った。真空密封の方法については、実施例１と同様とした。また、品質評価試験において、実施例１と同様に、具材の変化を確認した。
[Comparative Example 3]
Roast beef was used as an ingredient. The cooking method was the same as in Example 1 except that the ingredients did not contain an antibacterial solution and that the ingredients were sealed and then not heat sterilized. The vacuum sealing method was the same as in Example 1. Further, in the quality evaluation test, changes in the ingredients were confirmed as in Example 1.
品質評価試験（実施例１、比較例１〜３）において、具材の変化を確認した。試験結果を表１に示す。 In the quality evaluation test (Example 1, Comparative Examples 1 to 3), changes in the ingredients were confirmed. The test results are shown in Table 1.
表１に示すように、実施例１（具材に抗菌液を所定量含み、加熱殺菌処理したローストビーフ）は、１８０日後においても、具材の形状や色に変化や、臭いの発生、包装パックの膨張、味の変化がみられなかった。比較例１（具材に抗菌液を含まず、加熱殺菌処理したローストビーフ）は、７日後あたりから、味の変化が若干みられ、１２日後には、具材の形状や色の変化が若干みられ、臭いの発生、包装パックの膨張、味の変化がみられた。比較例２（具材に抗菌を所定量含むが、加熱殺菌処理していないローストビーフ）、及び比較例３（具材に抗菌液を所定量含まず、加熱殺菌処理していないローストビーフ）は、は、３日後あたりから、包装パックの膨張や、味の変化が若干みられ、７日後には、具材の形状や色の変化、臭いの発生、包装パックの膨張、味の変化すべてがみられた。腐敗したものについては、全て破棄し、その後の評価を行わなった。表１では、腐敗によりその後の評価を行わなったものを、「ＮＤ」と記載している。 As shown in Table 1, in Example 1 (roast beef containing a predetermined amount of antibacterial solution in the ingredients and heat-sterilized), the shape and color of the ingredients changed, odor was generated, and the packaging pack was used even after 180 days. No swelling or change in taste was observed. In Comparative Example 1 (roast beef in which the ingredients did not contain an antibacterial solution and was heat sterilized), a slight change in taste was observed from around 7 days, and a slight change in shape and color of the ingredients was observed after 12 days. There was an odor, swelling of the packaging pack, and a change in taste. Comparative Example 2 (roast beef containing a predetermined amount of antibacterial ingredients but not heat sterilized) and Comparative Example 3 (roast beef containing a predetermined amount of antibacterial liquid in the ingredients but not heat sterilized) are After about 3 days, the packaging pack swelled and the taste changed slightly, and after 7 days, the shape and color of the ingredients changed, the odor was generated, the packaging pack swelled, and the taste changed. It was. All rotten ones were discarded and evaluated thereafter. In Table 1, those that have been subsequently evaluated due to corruption are listed as "ND".
従って、植物性乳酸菌ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）Ｌ４４株由来の抗菌液を使用することで、加圧加熱殺菌処理に向かない食材であっても、常温での長期保存が可能であることが示された。 Therefore, by using an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain, even foodstuffs that are not suitable for pressure heat sterilization can be stored for a long time at room temperature. It has been shown.
本発明に係る保存用食品は、飲食店、宿泊施設、一般家庭等での調理に利用可能であり、特に、大量調理施設での均質な調理への利用に適する。 The food for preservation according to the present invention can be used for cooking in restaurants, accommodation facilities, general households, etc., and is particularly suitable for use in homogeneous cooking in mass cooking facilities.
Claims (11)
前記具材は、植物性乳酸菌由来の抗菌液を含むように調製されている保存用食品。 It is a preservative food that has been heat-sterilized by enclosing the ingredients in a heatable sealed container.
The ingredient is a preservative food prepared to contain an antibacterial solution derived from plant-derived lactic acid bacteria.
前記抗菌液を具材に添加する添加工程と、
前記添加工程で得られた具材を密封容器に封入する封入工程と、
前記封入工程で前記密封容器に封入された具材を６５〜７５℃で２０〜４０分間加熱殺菌処理する加熱殺菌処理工程と、
を含む保存用食品の製造方法。 An antibacterial solution obtained by culturing a plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microbial Depositary Center Accession No .: NITE P-02369) in a medium containing glucose, yeast extract, and peptone. And the preparation process to prepare
The addition step of adding the antibacterial solution to the ingredients and
An encapsulation step of encapsulating the ingredients obtained in the addition step in a sealed container, and
A heat sterilization step of heat sterilizing the ingredients sealed in the sealed container at 65 to 75 ° C. for 20 to 40 minutes in the sealing step.
A method of manufacturing a preservative food containing.
前記濃縮工程における前記抗菌液の濃縮は、煮沸濃縮、真空濃縮、及び凍結濃縮からなる群から選択される少なくとも一つである請求項１０に記載の保存用食品の製造方法。 The preparation step further comprises a concentration step in which the antibacterial solution is concentrated 7.0 to 9.0 times.
The method for producing a food for preservation according to claim 10, wherein the concentration of the antibacterial solution in the concentration step is at least one selected from the group consisting of boiling concentration, vacuum concentration, and freeze concentration.
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