JP4044583B2 - 酸素ナノバブルを利用した魚肉練製品の殺菌製造方法およびこの製造方法により得られる無菌魚肉練製品 - Google Patents
酸素ナノバブルを利用した魚肉練製品の殺菌製造方法およびこの製造方法により得られる無菌魚肉練製品 Download PDFInfo
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- JP4044583B2 JP4044583B2 JP2005293856A JP2005293856A JP4044583B2 JP 4044583 B2 JP4044583 B2 JP 4044583B2 JP 2005293856 A JP2005293856 A JP 2005293856A JP 2005293856 A JP2005293856 A JP 2005293856A JP 4044583 B2 JP4044583 B2 JP 4044583B2
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- Prior art keywords
- paste product
- fish paste
- raw material
- oxygen
- nanobubbles
- Prior art date
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 title claims description 89
- 229910052760 oxygen Inorganic materials 0.000 title claims description 89
- 239000001301 oxygen Substances 0.000 title claims description 89
- 241000251468 Actinopterygii Species 0.000 title claims description 88
- 239000002101 nanobubble Substances 0.000 title claims description 81
- 229940023462 paste product Drugs 0.000 title claims description 79
- 238000000034 method Methods 0.000 title claims description 30
- 230000001954 sterilising effect Effects 0.000 title claims description 21
- 239000002994 raw material Substances 0.000 claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 230000010355 oscillation Effects 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 239000003595 mist Substances 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 description 81
- 239000003755 preservative agent Substances 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 150000003254 radicals Chemical class 0.000 description 5
- 241000193755 Bacillus cereus Species 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 229920006395 saturated elastomer Polymers 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000001678 irradiating effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- -1 hydroxy radicals Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 230000005653 Brownian motion process Effects 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000012865 aseptic processing Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005537 brownian motion Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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Description
Claims (2)
- 水中に発生させた気泡の直径が200nm以下である酸素ナノバブルを含有する酸素ナノバブル水をそのまま又は霧状に噴霧して魚肉練製品の原料に添加する工程と、前記原料に添加した前記酸素ナノバブルの一部を前記原料の擂潰時に伴う擦り合わせ、発振周波数30〜50kHzの高周波照射、発振周波数1500〜3000MHzのマイクロ波照射又は加熱のいずれかよって圧壊させ、前記原料を無菌化する工程と、を備えたことを特徴とする酸素ナノバブルを利用した魚肉練製品の殺菌製造方法。
- 前記酸素ナノバブルの一部を前記原料の擂潰時に伴う擦り合わせ、発振周波数30〜50kHzの高周波照射、発振周波数1500〜3000MHzのマイクロ波照射又は加熱のいずれかよって圧壊させ、前記原料を無菌化する工程の終了後、前記魚肉練製品を加工し、包装後、前記魚肉練製品に含まれている前記酸素ナノバブルを再圧壊させる工程を行なう請求項1に記載の酸素ナノバブルを利用した魚肉練製品の殺菌製造方法。
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JP2005293856A JP4044583B2 (ja) | 2005-10-06 | 2005-10-06 | 酸素ナノバブルを利用した魚肉練製品の殺菌製造方法およびこの製造方法により得られる無菌魚肉練製品 |
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JP2005293856A JP4044583B2 (ja) | 2005-10-06 | 2005-10-06 | 酸素ナノバブルを利用した魚肉練製品の殺菌製造方法およびこの製造方法により得られる無菌魚肉練製品 |
Publications (2)
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JP2007097520A JP2007097520A (ja) | 2007-04-19 |
JP4044583B2 true JP4044583B2 (ja) | 2008-02-06 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017225438A (ja) * | 2016-06-17 | 2017-12-28 | 株式会社白謙蒲鉾店 | 水素ナノバブル水を使用した魚肉練製品の製造方法 |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4995245B2 (ja) * | 2009-09-13 | 2012-08-08 | 熊本製粉株式会社 | 酸素ナノバブル水と過熱水蒸気を処理した穀物 |
EP2484229A1 (en) * | 2011-02-07 | 2012-08-08 | Project Japan Inc. | Liquid seasoning, beverages, method of seasoning food, and seasoned food |
JP2013135661A (ja) * | 2011-07-25 | 2013-07-11 | Mg Grow Up:Kk | 高濃度酸素処理水生成法、及び、高濃度酸素処理水、並びに、生鮮魚介類の鮮度保持処理法 |
EP3188849B1 (en) | 2014-09-05 | 2022-02-16 | Tennant Company | Systems and methods for supplying treatment liquids having nanobubbles |
JP7144053B2 (ja) * | 2019-01-17 | 2022-09-29 | 株式会社白謙蒲鉾店 | 魚肉練製品製造用水素ナノバブル水 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017225438A (ja) * | 2016-06-17 | 2017-12-28 | 株式会社白謙蒲鉾店 | 水素ナノバブル水を使用した魚肉練製品の製造方法 |
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