JP3993942B2 - Method for inhibiting bacterial growth in processed foods - Google Patents

Description

【００２８】
表１の結果より、比較例１の温度区分２５℃での生菌数の変化と比較して、実施例１に示した温度区分（３５℃、４５℃、５５℃）では、経時的に生育抑制効果が表れ、実施期間中に生菌数は０となった。このことより、減塩梅干を密閉した容器を実施例１の温度区分で保存させることは、殺菌効果を有することから、減塩梅干の保存に有効な手段であることが分かる。
【００２９】
（参考例１）
生の梅の実を食塩とともに３カ月間漬け込み、さらに天日で４日間干すことで、果肉部食塩濃度が２１％あり、総酸のクエン酸換算濃度が５．５％の白干梅を得た。
【００３０】
次に上記白干梅を熱殺菌した水で洗い、この白干梅の含有する塩分を洗い流し、果肉部食塩濃度が１０．３％、総酸のクエン酸換算濃度が３．１％の減塩梅干を得て、この減塩梅干を試験個体として用いた。減塩梅干を底の浅い笊状容器に１粒づつ重なり合わないように約１ｋｇづつ７個の容器に入れ、この７個の容器を７段に重ねて、温度管理された熱殺菌した調味液（９５℃の温度で４５分間保持して熱殺菌処理をし１５℃まで冷却した調味液、以下、「熱殺菌した調味液」とのみ記す。）が充填されている調味液槽に浸漬・静置し、以下の区分に従って生菌数の測定を行うとともに食味試験を行い熟成度を調べた。
【００３１】
温度区分として３５℃、４５℃、５５℃の３区分の調味液槽に分け、加温浸漬期間の区分として調味液槽に入れる前（初菌数）、１日後、２日後、３日後、４日後、６日後の６区分に分けて生菌数の測定と熟成度の食味試験を行い、その結果を表２に示した。
【００３２】
生菌数を測定するための検査用培地は「標準寒天培地」を用いて、各区分ごとに５検体づつ生菌検査を実施し、その菌数の平均個数で表示した。また、生菌数検査の培養条件は２８℃、７２時間で行った。
【００３３】
（比較例２）
温度区分として２５℃の調味液槽に減塩梅干を浸漬させたもの以外は、参考例１と同様の操作を行い、その結果を表２に示した。
（比較例３）
比較例２に示した熱殺菌した調味液に日持向上剤として０．０１５％のチアミンラウリル硫酸塩を添加したこと以外は、参考例１と同様の操作を行い、その結果を表２に示した。
【００３４】
【表２】

【００３５】
表２の結果より比較例２の温度区分２５℃では、適正熟度となるのに６日間は必要だが、加温処理することにより熟成が促進され、熟成期間の短縮が可能となることが分かる。また、熟成期間中の生菌数変化も減少傾向にあり、日持向上剤を敢えて添加しなくても、安全性を保つことが可能となることが分かる。
【００３６】
（実施例２）
参考例１の操作で３５℃の温度区分で３日間浸漬熟成させた調味梅干を試験個体として用意した。試験個体となる調味梅干１００ｇを１５０ｇ入りペット容器に詰めて熱密封した後、温度管理された恒温装置に収容して加温処理を行い、以下の区分に従って生菌数の測定を行った。
【００３７】
温度区分として、３５℃、４５℃、５５℃の３区分の恒温装置に分け、加温期間の区分として恒温装置に入れる前（初菌数）、恒温装置に入れて０．５日後、１日後、２日後、３日後、４日後、５日後、６日後の８区分に分けて生菌数の測定を行い、その結果を表３に示した。
【００３８】
生菌数を測定するための検査用培地は「標準寒天培地」を用い、各区分ごとに５検体づつ生菌検査を実施し、その菌数の平均値を表示した。また生菌数検査の培養条件は２８℃、７２時間で行った。
【００３９】
（比較例４）
温度区分として２５℃の恒温装置に入れた以外は、実施例２と同様の操作を行い、その結果を表３に示した。
（比較例５）
比較例３に示した調味液（日持向上剤として０．０１５％のチアミンラウリル硫酸塩を含んだもの）に３５℃の温度で３日間浸漬熟成させた調味梅干を試験個体としたこと以外は、比較例４と同様の操作を行い、その結果を表３に示した。
【００４０】
【表３】

【００４１】
表３の結果より、比較例４及び比較例５での温度区分２５℃での生菌数の変化と比較して、実施例２に示した温度区分（３５℃、４５℃、５５℃）では、経時的に生育抑制効果が表れ、実施期間中に生菌数は０となった。また比較例４では、生菌数の増加傾向がみられるが、比較例５では日持向上剤としてチアミンラウリル硫酸塩の効果により生菌数がやや減少傾向にあることが分かるが、この期間中には微生物が死滅するまでには到らない。以上のことより実施例２の温度条件で調味梅干を殺菌すると、日持向上剤を使用した以上の微生物の生存抑制効果が得られる。
【００４２】
次に、本発明により殺菌した調味梅干が長期間の保存が可能かどうか、微生物的安定性の確認と食味試験を行った。なお、対照として比較例４、比較例５の処理を行った調味梅干を用いて微生物的安定性の確認と食味試験を行い、その結果を表４に示した。
【００４３】
【表４】

【００４４】
上記結果により、３５℃という温度であっても５〜６日間という時間をかければ調味梅干の長期保存が可能となることが分かる。このような低温で行う殺菌の効果は、温度効果と相まって時間をかけること、ｐＨが酸性側に偏っていること、食塩濃度がある程度高いことなどに相関性があり、それぞれの相乗効果によりより強く殺菌効果が発揮されたものと考えられる。
【００４５】
従って本発明の菌増殖抑制方法は、白干梅、減塩梅干、調味梅干などの塩分および酸成分を備えた加工梅製品に限らず、漬物などのいわゆる酸性食品、塩辛などの塩蔵食品、味噌などの食塩を含んだ醸造食品などの固形の加工食品の保存にも応用することができる。また、本発明の菌増殖抑制方法は、耐熱性の弱い包装材料を用いることもできるし、高温殺菌をすると味や香りが変質してしまう加工食品などに応用することもできる。
【００４６】
さらに、保存料や日持向上剤などの添加物を使用することがないために安全性に優れており、また、加工食品の製造コストを安く抑えることができる。加えて、将来的に、食品工場のＨＡＣＣＰ等の食品事故防止対策技術の一つとして期待できる。
【００４７】
【発明の効果】
以上のことより本発明に示した加工食品の菌増殖抑制方法は、高温にさらすことに適さない食材であっても殺菌を行うことができ、高度な熱管理技術も複雑な装置も必要ではなく、もちろん保存料や日持向上剤などの添加物を使用することもなく、高濃度の食塩や高濃度の砂糖などに漬けて水分活性を低くする必要もなく、確実に菌の増殖を抑制させることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for inhibiting the growth of fungi in processed foods, and in particular, relates to a method for inhibiting the growth of fungi in at least one processed food selected from the group consisting of white dried plums, reduced salted dried plums, and seasoned dried plums. .
[0002]
[Prior art]
Conventionally, as means for enabling long-term storage of food, the processed food during processing and / or after processing is processed in a bacteriostatic state during processing and / or after processing. Or a sterilized bacterial growth suppression state. Examples of the above-mentioned processed food and / or a method for inhibiting the growth of processed foods include a method of adding a preservative such as benzoic acid or sorbic acid or a shelf-life improver such as glycine or thiamine lauryl sulfate to these foods. Alternatively, a method of sterilizing by heating to a high temperature of 60 ° C. or higher is performed. However, the methods of adding the preservatives and shelf life improvers described above have many unknown parts regarding the effects of these preservatives and shelf life enhancers on the human body, and it cannot be said that they are definitely safe. There is no problem.
[0003]
On the other hand, the method of sterilizing by heating to a high temperature has the advantage that it can be eaten with peace of mind because there is no need to use preservatives or shelf life improvers. However, the above-mentioned method of sterilizing by heating generally requires an advanced heat management technique and a complicated device in order to maintain a high temperature state of 60 ° C. or higher. Therefore, there are problems that it takes a lot of time and effort to implement advanced thermal management technology, and that a large amount of money is required to introduce complicated equipment.
[0004]
In addition, the method of sterilizing by heating has a problem that the quality is deteriorated when exposed to a high temperature depending on the kind of the food, so that the handling is very difficult. Furthermore, in the method of sterilizing by heating, when the processed food in a hermetically sealed state is heated and sterilized, the packaging material for packaging the processed food must use a packaging material made of a special material having heat resistance. In addition, there is a problem that the cost of the packaging material is increased.
[0005]
[Problems to be solved by the invention]
Moreover, looking at the recent trend of preference for processed foods, foods with a small amount of salt, sugar, acidity, etc. and a high umami taste have been favored. Conventionally, some new preservation technology is required for processed foods that have been preserved with high salt concentration and high sugar concentration, and processed foods with little umami ingredients that have been preserved by using many sour ingredients. It has become.
[0006]
As an example of the processed food described above, “plum pickled” will be described as an example. Many of the ume fruits, which have a unique flavor and are good for the body, are processed into umeboshi, pickled ume, ume vinegar, ume bushio, etc. with salt added. Umeboshi is known for its function as a health food and preserved food, and has been eaten by many people for a long time.
[0007]
However, in recent years, the idea that excessive intake of salt causes adult disease has been recognized, and there is a general tendency to refrain from salt. Therefore, the umeboshi currently eaten is the salinity of the umeboshi that has been eaten in the past (the umeboshi obtained by salting the ume fruit and then sun-dried, hereinafter referred to as “white ume plum” only). Compared to 18-25% by weight), the salt concentration (about 5-12% by weight) is low, and it is eaten as plum dried (plum dried obtained by removing salt from white dried plum, hereinafter referred to as “reduced salted plum dried”). There is a lot to be done.
[0008]
However, the low-salt umeboshi has less salt than white umeboshi, and therefore has a high water activity and a weak ability to suppress the growth of microorganisms. Therefore, low-salted plum pickles are insufficiently heat-sterilized, and if the amount of preservatives or shelf-life improver is insufficient, microbial growth will occur during long-term storage at room temperature (20-30 ° C). May happen and fail.
[0009]
In recent years, a large number of seasoned umeboshi products (hereinafter referred to as “seasoned umeboshi”) in which the reduced salted umeboshi is soaked in a seasoning liquid prepared with umami and sweet ingredients have been on the market. The above-mentioned seasoned umeboshi has the same low salt concentration as the low-salt umeboshi, or more than that, and the essence of the seasoned umeboshi seasoning itself contains a variety of nutrients, so microorganisms grow. Easy environment. Therefore, seasoned plums are also vulnerable to deterioration due to microbial growth.
[0010]
Therefore, in view of the above problems, the present invention can suppress the growth of bacteria such as bacteriostasis and sterilization even if it is not suitable for exposure to high temperatures. There is no need to use preservatives or shelf-life improvers, and it is not necessary to reduce water activity by soaking in high-concentration salt or high-concentration sugar. The purpose of the present invention was to provide a method for inhibiting the growth of fungi in processed foods capable of inhibiting the growth.
[0011]
[Means for Solving the Problems]
In order to achieve the above object, the method for inhibiting the growth of fungi in processed food according to claim 1 of the present invention is characterized in that at least one processed food selected from the group consisting of white dried plums, reduced salted dried plums and seasoned dried plums is drained. The package is sealed and packaged, and is kept in a temperature atmosphere of 35 ° C. or higher and 60 ° C. or lower until a bacteriostatic or sterilized bacterial growth is suppressed. In the above configuration, the method for inhibiting the growth of processed foods means bacteriostasis and sterilization. In addition, the white Hiume, refers to food that was the sun the fruit of plum after salted. Moreover , low salt plum dried food means the foodstuff which removed the salt content from the said white dried plum. Furthermore, the seasoned plum pickled means a food that is seasoned by soaking the white dried plum or the reduced salted plum dried in a seasoning liquid.
[0012]
In addition, in the said structure, as a form of sealed packaging, if processed food can be made into the state shielded from the outside, it will not specifically limit. As an example in which the processed food is shielded from the outside, for example, the processed food is covered with a shielding sheet so as to be hermetically sealed, and then the ends of the sheet are heat-sealed to completely remove the outside air. In a form that shields food and processed food, put the food in a bag made of a sheet with shielding properties, heat seal the mouth part of this bag and completely shield it from the outside air, in a container with shielding properties Put the processed food in a bag that has a shielding property, such as a form that is shielded from the outside air, such as by heat-sealing the mouth of the container and shielding it from the outside air, and the mouth part with a rubber band For example, it can be stopped or the mouth can be tightly tied .
[0013]
DETAILED DESCRIPTION OF THE INVENTION
Below, 1st embodiment of the microbe growth suppression method of the processed food concerning this invention is described in detail taking the process of manufacturing low salt umeboshi as an example. First, the same manufacturing method as the conventional method for producing umeboshi, that is, the ume fruit is soaked in salt for several months and then sun-dried for 3 to 7 days, so that the salt concentration in the pulp part is 20 to 25 wt. % Of white dried plums.
[0014]
Next, the white dried plums are washed with running water or warm running water to wash away the salt, thereby obtaining reduced salted plums having a salt concentration of about 5 to 12% by weight in the fruit portion of the white dried plums. Then, the reduced salted umeboshi is packed in a polyethylene terephthalate container (hereinafter referred to as “pet container”), and the mouth is heat-sealed so that the reduced salted umeboshi in the container is shielded from the outside air at 35 ° C. It preserve | saves in a thermostat of -60 degreeC, and it suppresses that the microorganisms in the salt-reduced plum dried in a container propagate.
[0015]
The time until the growth of microorganisms is suppressed, that is, the time until the reduced salted umeboshi in the container becomes bacteriostatic or sterilized is the size of the pet container, the amount of reduced salted umeboshi stored in the pet container, or the constant temperature. Although it varies depending on the temperature of the apparatus, a bacteriostatic effect appears when held in the thermostatic apparatus in the above temperature range for several hours, and a bactericidal effect is observed when held for several days. In this manner, the reduced salted plum dried with microorganisms suppressed can be distributed as a product in a sealed container. Moreover, this low-salt umeboshi can also be used as a raw material for seasoning umeboshi. That is, the reduced salted umeboshi can be used as it is as a final product of processed food or as an intermediate product of processed food.
[0016]
When distributing the above-mentioned low-salt umeboshi as a product, this low-salt umeboshi will not be newly contaminated by microorganisms unless the container is opened, so it can be stored for a long time despite its low salt content. It becomes. In addition, when using the above-mentioned low-salt umeboshi as a raw material for seasoned umeboshi, it can be stored for a long period of time, so it is possible to manufacture a large amount of low-salt umeboshi in advance and produce seasoned umeboshi at a stable cost. It becomes.
[0017]
In addition, when bacteriostatic and sterilization is performed by the method for inhibiting bacterial growth of the above embodiment, the structure of the apparatus should be simplified because sterilization is performed at a relatively low temperature range compared to the conventional heat sterilization method. In addition, the lifetime of the device itself can be extended, and the manufacturing cost and maintenance cost of the device can be kept low. In addition, a heat management technique for maintaining the temperature in the apparatus becomes easy, and there is an advantage that labor and cost for heat management can be reduced.
[0018]
Next, the first reference form of the method for inhibiting the growth of bacteria in processed foods according to the present invention will be described in detail by taking as an example the process of producing seasoned umeboshi from low-salt umeboshi. First, a salt-reduced plum dried with salt removed is prepared as a raw material by washing the white dried plum obtained by a conventional method of producing plum dried with water. Next, the reduced salted umeboshi used as the raw material is arranged in a row in a shallow bowl-shaped container.
[0019]
After that, stack a plurality of bowl-shaped containers in a state where the reduced salted umeboshi are arranged, soaked in a seasoning liquid tank filled with seasoning liquid, and soaked when the reduced salted umeboshi ripened and became seasoned plumboshi Stop and take out. When performing the said operation, while circulating the seasoning liquid in a seasoning liquid tank, temperature control is carried out so that this seasoning liquid may be hold | maintained in the temperature atmosphere of 35 to 60 degreeC. When seasoned plums are produced as described above, microorganisms in the low-salt plums can be sterilized or bacteriostatic, and seasoned plums can be ripened without having to use preservatives or shelf-life improvers. It is possible to keep safety.
[0020]
In the above configuration, the seasoning liquid is a liquid in which umami ingredients such as sodium glutamate, sweet ingredients such as sugar, sour ingredients such as citric acid and acetic acid, salty ingredients such as salt, and pungent ingredients such as spices are mixed. The mixing ratio may be arbitrarily changed according to preference, and is not particularly limited.
[0021]
Furthermore, the second embodiment of the method for inhibiting the growth of fungi in processed foods according to the present invention will be described with an example of handling seasoned umeboshi. First, after producing seasoned plum dried as in the conventional method, this seasoned dried plum is packed in a pet container, its mouth is heat-sealed, and the seasoned dried plum in the container is shielded from the outside air at 35 ° C.- It accommodates in a 60 degreeC thermostat, and it suppresses that the microorganisms in the said seasoning umeboshi in a container propagate.
[0022]
The time until the growth of microorganisms is suppressed, that is, the time until the seasoned umeboshi in the container becomes bacteriostatic or sterilized, is the size of the pet container, the amount of seasoned umeboshi stored in the pet container, or the temperature of the thermostatic device. Although it changes depending on the temperature, a bacteriostatic effect appears when held for several hours in a thermostatic device in the above temperature range, and a bactericidal effect is observed when held for several days. The seasoned plums bacteriostatically or sterilized in this way can be circulated as a product in a sealed container, and therefore will not be newly contaminated with microorganisms unless the container is opened. .
[0023]
【Example】
Examples of the present invention will be described in detail below.
Example 1
By pickling raw plum fruit with salt for 3 months and then drying for 4 days in the sun, the salt concentration of the pulp part is 21%, and the total amount of acid component (hereinafter referred to as “total acid” only). White dried plums having an acid equivalent concentration of 5.5% were obtained.
[0024]
Next, the white dried plums were washed with heat-sterilized water (water that had been heat-sterilized at 95 ° C. for 45 minutes and then cooled to 15 ° C., hereinafter referred to as “heat-sterilized water” only), and this. The salt content of white dried plums was washed away to obtain a reduced salted plum dried with a salt concentration of 10.3% and a citric acid equivalent concentration of total acid of 3.1%. This reduced salted dried plum was used as a test individual. . After filling 100g of reduced salted umeboshi (100g) to be tested into a pet container containing 150g, heat-sealing it, sealing it, storing it in a temperature-controlled thermostatic device, heating it, and measuring the number of viable bacteria according to the following classification Went.
[0025]
It is divided into three temperature chambers of 35 ° C, 45 ° C, and 55 ° C as the temperature category, before entering the thermostat as the temperature period (the number of initial bacteria), 0.5 days after being put into the thermostat, 1 day later, The number of viable bacteria was measured in 8 categories of 2 days, 3 days, 4 days, 5 days, and 6 days, and the results are shown in Table 1. The test medium for measuring the number of viable bacteria is a standard agar medium supplemented with 3% by weight of sodium chloride (hereinafter referred to as “standard agar medium”) and a potato / dextrose agar medium with 3% by weight. Two types of media were used: a medium supplemented with salt (hereinafter referred to as “potato / dextrose agar medium only”). In addition, the culture conditions for the viable cell count test were 28 ° C. and 72 hours.
[0026]
(Comparative Example 1)
The same operation as in Example 1 was performed except that the temperature was set in a thermostatic device at 25 ° C. The results are shown in Table 1.
[0027]
[Table 1]

[0028]
From the results in Table 1, compared with the change in the number of viable bacteria at 25 ° C. in Comparative Example 1, the temperature division (35 ° C., 45 ° C., 55 ° C.) shown in Example 1 grows with time. An inhibitory effect appeared, and the viable cell count became 0 during the implementation period. From this, it can be seen that storing the container with the reduced salted umeboshi in the temperature section of Example 1 is an effective means for storing the reduced salted umeboshi because it has a bactericidal effect.
[0029]
(Reference Example 1)
Raw plum fruit was soaked with salt for 3 months and dried in the sun for 4 days to obtain white dried plums with a pulp concentration of 21% and a total acid citrate equivalent concentration of 5.5%. .
[0030]
Next, wash the white dried plums with heat-sterilized water, wash away the salt contained in the dried white plums, and reduce the salted plum dried with a salt concentration of 10.3% and citric acid equivalent concentration of total acid of 3.1%. This reduced salted umeboshi was used as a test individual. Put the reduced salted umeboshi in 7 bowls of about 1kg so that they don't overlap each other in a shallow bowl-shaped container. Immerse in a seasoning liquid tank filled with (a seasoning liquid maintained at 95 ° C. for 45 minutes, heat-sterilized and cooled to 15 ° C., hereinafter referred to as “heat-sterilized seasoning liquid”). Then, the number of viable bacteria was measured according to the following classification and a taste test was conducted to examine the maturity.
[0031]
Divided into three seasoning baths of 35 ° C, 45 ° C and 55 ° C as the temperature category, and before entering the seasoning bath as the category of the warming soaking period (number of initial bacteria) 1 day later 2 days later 3 days later 4 The number of viable bacteria and the taste test of the maturity degree were divided into 6 categories after 6 days, and the results are shown in Table 2.
[0032]
The test medium for measuring the number of viable bacteria was “standard agar medium”, and 5 specimens of each specimen were subjected to the viable bacteria test, and the average number of the bacteria was displayed. The culture conditions for the viable count test were 28 ° C. and 72 hours.
[0033]
(Comparative Example 2)
The same operation as in Reference Example 1 was performed except that the salt-reduced plum dried was immersed in a 25 ° C. seasoning bath as a temperature category, and the results are shown in Table 2.
(Comparative Example 3)
The same operation as in Reference Example 1 was performed except that 0.015% thiamine lauryl sulfate was added as a shelf life improver to the heat-sterilized seasoning liquid shown in Comparative Example 2, and the results are shown in Table 2. It was.
[0034]
[Table 2]

[0035]
From the results of Table 2, it can be seen that, in the temperature category of 25 ° C. of Comparative Example 2, 6 days are required to achieve an appropriate maturity, but aging is promoted by heating treatment, and the aging period can be shortened. . In addition, the change in the number of viable bacteria during the aging period also tends to decrease, and it can be seen that safety can be maintained without intentionally adding a shelf life improver.
[0036]
(Example 2)
A seasoned plum dried by immersing for 3 days at a temperature of 35 ° C. in the operation of Reference Example 1 was prepared as a test individual. 100 g of seasoned umeboshi serving as a test individual was packed in a 150 g pet container and heat-sealed, and then stored in a temperature-controlled thermostat and heated, and the number of viable bacteria was measured according to the following classification.
[0037]
It is divided into three temperature chambers of 35 ° C, 45 ° C, and 55 ° C as the temperature category, and before entering the thermostat as the warming period category (the number of initial bacteria), 0.5 days and 1 day after being placed in the thermostat The number of viable bacteria was measured in 8 categories of 2 days, 3 days, 4 days, 5 days, and 6 days, and the results are shown in Table 3.
[0038]
The test medium for measuring the number of viable cells was “Standard Agar Medium”, and 5 samples of each sample were subjected to viable cell tests, and the average value of the number of bacteria was displayed. The culture conditions for the viable cell count test were 28 ° C. and 72 hours.
[0039]
(Comparative Example 4)
The same operation as in Example 2 was performed except that the temperature was set in a thermostatic device at 25 ° C. The results are shown in Table 3.
(Comparative Example 5)
Except that the seasoned plum dried by immersing in the seasoning liquid shown in Comparative Example 3 (containing 0.015% thiamine lauryl sulfate as a shelf life improving agent) at 35 ° C. for 3 days was used as a test individual. The same operation as in Comparative Example 4 was performed, and the results are shown in Table 3.
[0040]
[Table 3]

[0041]
From the results in Table 3, compared with the change in the number of viable bacteria at 25 ° C. in Comparative Example 4 and Comparative Example 5, the temperature divisions shown in Example 2 (35 ° C., 45 ° C., 55 ° C.) The growth inhibitory effect appeared over time, and the number of viable bacteria became 0 during the implementation period. In Comparative Example 4, the number of viable bacteria increased, but in Comparative Example 5, it was found that the number of viable bacteria was slightly decreasing due to the effect of thiamine lauryl sulfate as a shelf life improving agent. It is not until the microorganisms die. From the above, when the seasoned plums are sterilized under the temperature conditions of Example 2, the survival suppression effect of the microorganisms more than using the shelf life improving agent is obtained.
[0042]
Next, whether the seasoned umeboshi sterilized according to the present invention can be stored for a long period of time was checked for microbial stability and a taste test. In addition, confirmation of microbial stability and a taste test were performed using the seasoned umeboshi which processed the comparative example 4 and the comparative example 5 as a control | contrast, The result was shown in Table 4.
[0043]
[Table 4]

[0044]
From the above results, it can be seen that the seasoned umeboshi can be stored for a long time if it takes 5 to 6 days even at a temperature of 35 ° C. The effect of sterilization performed at such a low temperature is correlated with the fact that it takes time in combination with the temperature effect, the pH is biased toward the acidic side, the salt concentration is high to some extent, etc. It is thought that the bactericidal effect was demonstrated.
[0045]
Therefore, the method for inhibiting bacterial growth of the present invention is not limited to processed plum products with salt and acid components such as white dried plums, low-salt plum dried, seasoned plum dried, so-called acidic foods such as pickles, salted foods such as salted spices, miso, etc. It can also be applied to the storage of solid processed foods, such as brewed foods containing sodium chloride. In addition, the method for inhibiting bacterial growth of the present invention can be applied to a packaging material having low heat resistance, and can also be applied to processed foods whose taste and aroma are altered by high-temperature sterilization.
[0046]
Furthermore, since no additives such as preservatives and shelf life improvers are used, the safety is excellent, and the manufacturing cost of processed foods can be reduced. In addition, it can be expected as one of the food accident prevention countermeasure technologies such as HACCP of food factories in the future.
[0047]
【The invention's effect】
From the above, the method for inhibiting the growth of fungi in processed foods according to the present invention can sterilize even foods that are not suitable for exposure to high temperatures, and does not require sophisticated heat management techniques or complicated equipment. Of course, there is no need to use additives such as preservatives and shelf life improvers, and it is not necessary to reduce water activity by soaking in high-concentration salt or high-concentration sugar. be able to.

Claims (1)

At least one processed food selected from the group consisting of white dried plums, reduced salted plum dried and seasoned dried plums is drained and hermetically packaged, and 35 ° C or higher and 60 ° C until bacteriostatic or sterilized bacterial growth is suppressed. A method for inhibiting fungal growth of processed food held in the following temperature atmosphere. "