JP2021065117A - 食品封入体及びその製造方法並びに食品の保存方法 - Google Patents
食品封入体及びその製造方法並びに食品の保存方法 Download PDFInfo
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Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
密封された包装容器と該包装容器内の収容空間に封入された食品とを含む、食品封入体において、該「食品」を「乳酸菌の菌液が接種された培地」に変更したもの(以下、「培地封入体」ともいう。)を複数種作製して実施例、比較例又は対照例とし、それらをチルド状態で120時間保存したときの抗菌力を評価した。具体的には、下記<抗菌力試験>を実施した。結果を下記表1〜8に示す。
(1)試験条件
・培地:TSB半流動培地(寒天0.1質量%)
・静菌剤:フェルラ酸、酢酸ナトリウム
・培地のpH:5.8
・培養温度:10℃
(2)供試菌
事前検証で10℃条件下での増殖性の高かった以下の4菌種の乳酸菌を供試菌とした。
・Weissella viridescens
・Leuconostoc mesenteroides
・Leuconostoc citreum
・Leuconostoc pseudomesenteroides
TSB培地を調製し、該培地に静菌剤(フェルラ酸、酢酸ナトリウム、乳酸ナトリウム)及び寒天を所定量内割で添加し、1N−HCl水溶液を用いて該培地のpHを5.8に調整した後、該培地を加温溶解させて、試験管1本当たり10mLに分注し、121℃で15分間滅菌処理した。滅菌処理後、培地のpHを測定し、滅菌処理前と比べてpHが0.1以上変化していないことを確認した。pH測定には市販のpHメーター(東亜ディーケーケー社製、TOA HM−30G)を使用した。
供試菌各株のマイクロバンクをTSB培地10mLに入れ、30℃で20時間種培養した。その種培養液0.1mLを、新しいTSB培地10mLに植菌し、30℃で20時間培養したものを本培養液とした。本培養液をペプトン水で希釈し、各株の生菌数が理論値で7×102cfu/mLとなるように調整し、菌液を調製した。
この菌液0.1mLを、前記(3)で調製したpH5.8のTSB半流動培地10mLに接種した(終濃度7cfu/mL)(N=3)。
下記方法により、接種菌液の生菌数を測定し、接種菌液量から初発菌数を算出した。
生菌数は、表面塗抹平板法により計測した。具体的には下記のとおりである。
寒天培地をあらかじめ平板として固めた培地表面に、試料液0.1mLあるいは100倍、10000倍に希釈した試料液0.1mLを滴下し、コンラージ棒で均等に塗抹し、培養した。培地及び培養条件としては標準寒天培地(栄研化学)を用いた30℃、48時間の好気培養を採用した。
生菌数は、培地で生育したコロニー数に希釈倍数を乗じて培地1gあたりの生菌数(cfu/g)として計測した。例えば、試料液を希釈せずに0.1mLの試料液を接種した培地において、培養後に30個のコロニーが観察された場合、3.0×103cfu/gとした。各菌についての培地の中で最大の生菌数となった培地の値を、生菌数測定結果とした。
前記(4)で菌液を接種された培地が入った試験管を、密封可能でガスバリア性を有する袋状の包装容器(パウチ)、具体的には、該試験管を10本程度収容可能なナイロンポリ袋に入れ、必要に応じパウチ内のガス置換を実施した後、パウチをヒートシールにより密封して、培地封入体を作製した。ガス置換は、市販のガス置換包装機(東静電気株式会社製、真空包装機V−381)を用いて常法に従って実施し、パウチ内に炭酸ガスと窒素ガスとの混合ガス(CO2:10〜30容量%、N2:70〜90容量%)又は窒素ガスのみ(N2:100容量%)を封入した。なお、検体をガス置換する前後に、空袋をガス置換し、市販のガス濃度測定機(PBI Dansensor社製、CheckMate3)を用いて、ガス組成が設定どおりであることを確認した。
前記(5)で作製した培地封入体を、槽内温度10℃の恒温槽に120時間静置することで、該培地封入体をチルド状態で120時間保存した。その後、恒温槽から培地を取り出して菌数(恒温保存後菌数)を測定し、次式に従い、恒温保存後菌数の測定値の常用対数値から前記初発菌数の常用対数値を差し引いて、増加菌数を算出した。
増加菌数(LOGcfu/g)=LOG(恒温保存後菌数)−LOG(初発菌数)
各実施例及び比較例の増加菌数について、対照例の増加菌数と比較した場合に、前者(実施例又は比較例)が後者(比較対象の実施例又は比較例と同じ表に掲載されている対照例)よりも2LOGcfu/g以上少ない場合を◎◎(最高評価)、1.5LOGcfu/g以上少ない場合を◎、1LOGcfu/g以上少ない場合を〇、1LOGcfu/g未満少ない場合を△、前者と後者とが同等であるか又は後者の方が多い場合を×とした。
なお、対照例は、比較対象(実施例又は比較例)とガス置換の有無(収容空間のガス組成)のみが異なるものである。下記表1〜8では、比較した実施例、比較例及び対照例どうしを1つの表にまとめている。
Claims (6)
- 密封された包装容器と該包装容器内の収容空間に封入された食品とを含む、食品封入体であって、
前記収容空間の二酸化炭素濃度が10容量%以上であり、
前記食品がフェルラ酸類を0.04質量%以上含有する、食品封入体。 - 前記食品が更に酢酸ナトリウムを含有する、請求項1に記載の食品封入体。
- 前記食品における前記酢酸ナトリウムの含有量が0.25質量%以上である、請求項2に記載の食品封入体。
- 前記食品がチルド状態で保存、流通及び/又は販売されるものである、請求項1〜3の何れか1項に記載の食品封入体。
- 密封可能な包装容器の収容空間に、フェルラ酸類を0.04質量%以上含有する食品を収容し、該収容空間の二酸化炭素濃度が10容量%以上となるように、該収容空間のガスを置換した後、該包装容器を密封する工程を有する、食品封入体の製造方法。
- 密封可能な包装容器の収容空間に、フェルラ酸類を0.04質量%以上含有する食品を収容し、該収容空間の二酸化炭素濃度が10容量%以上となるように、該収容空間のガスを置換した後、該包装容器を密封し、しかる後、該食品を該包装容器ごとチルド状態で保存する工程を有する、食品の保存方法。
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JPS5898072A (ja) * | 1981-12-03 | 1983-06-10 | Ajinomoto Co Inc | 調理食品等の腐敗防止方法 |
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JPH05168449A (ja) * | 1991-12-26 | 1993-07-02 | Meiyuu Sangyo Kk | 食品保存剤及び食品保存方法 |
JP2000308477A (ja) * | 1999-04-28 | 2000-11-07 | T Hasegawa Co Ltd | レトルト食品用風味劣化防止剤 |
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