JP4128063B2 - Food material sterilization method - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、食品素材に存する耐熱性細菌芽胞(以下「芽胞」と略称する。)等の殺菌方法に関する。
【０００２】
【従来の技術】
加工食品に使用される食品素材に付着する芽胞は、該加工食品を腐敗させる主要な微生物として知られている。この芽胞を予め食品素材から除くことができれば、前記加工食品は腐敗し難くなり、保存性にも優れたものとなる。
従来より、前記芽胞を殺菌する方法が検討されてきており、例えば、食品素材をエチレンエキシドで処理する方法が提案されている。しかし、この方法の場合、食品包装材料や食品製造器具・機材等に適用が限られ、食品素材に適用することは許可されていない(「食品の殺菌」（１９９８年）、(株)幸書房、ｐ１６２参照)。
また、食品素材を加熱殺菌する方法として、湿熱殺菌、乾熱殺菌が知られている(「食品の殺菌」（１９９８年）、(株)幸書房、ｐ７参照)。前記湿熱殺菌は、水分の多い条件で前記芽胞を加熱(８０〜１３０℃)し、速やかに該芽胞を殺菌する方法である。また、前記乾熱殺菌は、水分の非常に少ない食品素材に対し、乾燥した状態でかつ比較的高い温度(１３０〜１６０℃)で加熱し、前記芽胞を殺菌する方法である。しかし、前記湿熱殺菌の場合、殺菌処理の際に食品素材の品質(色、香り、味)が急速に変化してしまうという問題がある。また、前記乾熱殺菌の場合、前記芽胞の殺菌速度が遅く、前記食品素材を長時間高温で処理しなければならず、殺菌処理の際に食品素材の品質(色、香り、味)が変化してしまうという問題がある。いずれも前記食品素材の品質を維持させたい場合には適用できない。
一方、圧力を用いた芽胞の殺菌方法として、食品に静水圧(１０００ｋｇ/ｃｍ2以上)を加える方法が知られている(「食品の殺菌」（１９９８年）、(株)幸書房、ｐ１５１参照)。しかし、この方法の場合、水を媒体とした圧力を利用するため、水分の多い食品素材に対しては有効であるものの乾燥した食品素材には不向きであるという問題がある。
【０００３】
【非特許文献１】
「食品の殺菌」（１９９８年）、(株)幸書房
【０００４】
【発明が解決しようとする課題】
本発明は、前記現状に鑑みてなされたものであり、前記要望に応え、従来における問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、食品素材に存する芽胞等の殺菌に特に好適であり、該食品素材の風味を損なうことなく効率よく殺菌を行うことができる、食品素材の殺菌方法を提供することを目的とする。
【０００５】
【課題を解決するための手段】
前記課題を解決するための手段は、以下の通りである。
＜１＞ 食品素材を加熱し、押し潰しつつ加圧することを特徴とする食品素材の殺菌方法である。
＜２＞ 加熱の温度が１２５〜３００℃である前記＜１＞に記載の食品素材の殺菌方法である。
＜３＞ 加熱の温度が１５０〜２５０℃である前記＜１＞に記載の食品素材の殺菌方法である。
＜４＞ 加熱の温度が１５５〜１６５℃である前記＜１＞に記載の食品素材の殺菌方法である。
＜５＞ 加熱の温度が２００〜２２５℃である前記＜１＞に記載の食品素材の殺菌方法である。
＜６＞ 加圧の圧力が５０ｋｇ／ｃｍ2以上である前記＜１＞から＜５＞のいずれかに記載の食品素材の殺菌方法である。
＜７＞ 加圧の圧力が７０ｋｇ／ｃｍ2以上である前記＜１＞から＜５＞のいずれかに記載の食品素材の殺菌方法である。
＜８＞ 加圧の圧力が２２０〜６００ｋｇ／ｃｍ2である前記＜１＞から＜５＞のいずれかに記載の食品素材の殺菌方法である。
＜９＞ 加圧の時間が１秒以上である前記＜１＞から＜８＞のいずれかに記載の食品素材の殺菌方法である。
＜１０＞ 加圧の時間が１０秒以上である前記＜１＞から＜８＞のいずれかに記載の食品素材の殺菌方法である。
＜１１＞ 加圧の時間が４５〜６０秒である前記＜１＞から＜８＞のいずれかに記載の食品素材の殺菌方法である。
＜１２＞ 加圧の時間が１〜５秒である＜１＞から＜８＞のいずれかに記載の食品素材の殺菌方法である。
＜１３＞ 加圧が、加熱されたステージ上に配された食品素材を、剛性部材を用いて押し潰すことにより行われる前記＜１＞から＜１２＞のいずれかに記載の食品素材の殺菌方法である。
＜１４＞ 加熱及び加圧が複数回行われる前記＜１＞から＜１３＞のいずれかに記載の食品素材の殺菌方法である。
＜１５＞ 食品素材が、香辛料、茸類、野菜類、山菜類、魚貝類、穀類、果物類、肉類及び海藻類から選択される少なくとも１種である前記＜１＞から＜１４＞のいずれかに記載の食品素材の殺菌方法である。
【０００６】
【発明の実施の形態】
（食品素材の殺菌方法）
本発明の食品素材の殺菌方法は、食品素材をステージ上で加熱し、押し潰しつつ加圧することを特徴とする。
【０００７】
前記食品素材としては、特に制限はなく、目的に応じて適宜選択することができるが、殺菌性等の観点からは、ある程度乾燥状態にされた乾燥食品素材であるのが好ましい。
前記食品素材としては、特に制限はなく、目的に応じて適宜選択することができるが、例えば、香辛料、茸類、野菜類、山菜類、魚貝類、穀類、果物類、肉類及び海藻類から選択される少なくとも１種であるのが好ましく、これらの中でも乾燥品であるのがより好ましい。前記食品素材の具体例としては、新たな食感、用途の多様性等の観点から、唐辛子、ブラックペッパー、椎茸、ゼンマイ、カキ、牛肉、根昆布、イリコ等がより好ましい。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
【０００８】
前記ステージとしては、特に制限はなく、目的に応じて適宜選択することができるが、例えば、加熱可能であり、プレッサー等のプレス部材と共に前記食品素材を押し潰しつつ加圧可能であればよく、加熱板乃至加熱台などが好適に挙げられる。
また、前記ステージの材質としては、特に制限はなく、目的に応じて適宜選択することができるが、伝熱性に優れ、高強度であるものが好ましく、鋼鉄製などがより好ましい。
【０００９】
前記加熱の温度としては、特に制限はなく、目的に応じて適宜選択することができるが、例えば、１２５〜３００℃が好ましく、１５０〜２５０℃がより好ましく、１５５〜１６５及び２００〜２２５℃が特に好ましい。
前記加熱の温度が、１２５℃未満であると、前記芽胞の殺菌性が十分でないことがあり、３００℃を超えると、前記食品素材の風味が劣化することがあり、一方、前記好ましい数値範囲内にあると、そのようなことがなく、前記芽胞の殺菌性と前記食品素材の品質安定性とに優れる。
【００１０】
前記加熱の回数としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、１回であってもよいし、複数回であってもよい。
後者の場合、前記芽胞の殺菌性には優れるものの前記食品素材の風味の劣化が生じ易くなる傾向があるので、該後者の場合では、２回が好ましい。
【００１１】
前記加圧の圧力としては、特に制限はなく、目的に応じて適宜選択することができるが、例えば、５０ｋｇ／ｃｍ2以上が好ましく、７０ｋｇ／ｃｍ2以上がより好ましく、２２０〜６００ｋｇ／ｃｍ2が特に好ましい。
前記加圧の圧力が、５０ｋｇ／ｃｍ2未満であると、前記芽胞の殺菌性が十分でないことがあり、一方、前記好ましい数値範囲内にあると、そのようなことがなく、前記芽胞の殺菌性と前記食品素材の品質安定性とに優れる。
【００１２】
前記加圧の時間としては、特に制限はなく、目的に応じて適宜選択することができるが、例えば、１秒以上が好ましく、１０秒以上がより好ましく、４５〜６０秒が特に好ましい。なお、前記加熱の温度が１５５〜１６５℃である場合は、前記加圧の時間が５秒以内であるのが好ましく、１〜５秒であるのがより好ましい。
前記加圧の時間が、１秒未満である場合、前記芽胞の殺菌性が十分でないことがあり、一方、前記好ましい数値範囲内にあると、そのようなことがなく、前記芽胞の殺菌性と前記食品素材の品質安定性とに優れる。
【００１３】
前記加圧は、加熱されたステージ上に配された食品素材を押し潰しながら行われ、剛性部材を用いて押し潰しながら行われるのが好ましい。
前記剛性部材としては、特に制限はなく、目的に応じて適宜選択することができるが、例えば、プレッサー等のプレス部材などが好適に挙げられる。
【００１４】
前記加圧の回数としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、通常、１回であるが、複数回であってもよい。
【００１５】
以上の本発明の食品素材の殺菌方法によれば、前記食品素材に存する前記芽胞等の殺菌を効率的に行うことができ、しかも該食品素材の風味等を損なうことがなく、各種食品に使用することができる。
【００１６】
【実施例】
以下、本発明の実施例について説明するが、本発明はこれらの実施例に何ら限定されるものではない。
【００１７】
（実施例１）
前記食品素材としてブラックペッパーを用い、これを加熱した鋼製のステージ上に置き、直ちに上部から鋼製平板を用い、該ブラックペッパーを押し潰しながら３０秒間加圧し、前記鋼製平板を保持することにより、殺菌処理をした。この殺菌処理後、前記鋼製平板を上方にずらし、直ちに前記食品素材を取り出し、該食品素材に存する生存芽胞数を計測した。なお、前記殺菌処理の条件は、次の通りである。即ち、前記ステージの温度は２５℃刻みで５０℃から２５０℃までとした。前記加圧の条件は、７０ｋｇ／ｃｍ2とした。
前記生存芽胞数は、前記食品素材を生理食塩水で１０倍希釈したものを８０℃で１０分間加熱後、培地上で生育した微生物数を計測し、該微生物数を前記生存芽胞数とした。前記微生物数は、標準平板金数測定法(食品衛星検査指針、微生物編、１９９０年)に従って測定した。また、前記食品素材に負荷した圧力の表示は、前記殺菌処理後に加圧されて広がった前記食品素材の平方センチメートル(／ｃｍ2)当たりの荷重とした。
ステージ温度（加熱温度）と前記食品素材に存する前記生存芽胞数との関係を表１に示した。
【００１８】
【表１】
なお、表１中、数値は、ブラックペッパー１ｇ当たりの芽胞数を表し、「○」は、食品素材の品質が劣化していない状態、「△」は、焦げ臭がし、食品素材の品質が劣化した状態、をそれぞれ表す。
【００２０】
表１に示す通り、一定時間の一定加圧条件下での前記芽胞の殺菌効果は、前記ステージ温度（加熱温度）に依存していることが判る。即ち、殺菌処理を１回行った場合には、１５０℃以上から優れた殺菌効果が現れ、殺菌処理を２回行った場合には、１２５℃以上から優れた殺菌効果が現れた。そして、１７５〜２５０℃で２回殺菌処理を行った場合には、ほとんどの芽胞を殺菌することができた。
【００２１】
（実施例２）
実施例１において、加圧条件を固定していたことに代えて、加圧条件を４０ｋｇ／ｃｍ2から５１０ｋｇ／ｃｍ2まで変化させ、加熱条件を２２５℃に固定した以外は実施例１と同様にした。そして、実施例１と同様の評価を行い、ステージ圧力（加圧の圧力）と前記食品素材に存する前記生存芽胞数との関係を表２に示した。
【００２２】
【表２】
なお、表２中、数値は、ブラックペッパー１ｇ当たりの芽胞数を表し、「○」は、食品素材の品質が劣化していない状態を表す。
【００２４】
表２に示す通り、一定時間の一定加熱条件下での前記芽胞の殺菌効果は、前記ステージ圧力（加圧の圧力）に依存していることが判る。即ち、４０ｋｇ／ｃｍ2では生存芽胞数は、ほとんど変化しなかったが、７０ｋｇ/ｃｍ2以上では生存芽胞数は、二桁以上も減少した。また、品質については、いずれの圧力であっても劣化が観られなかった。
【００２５】
（実施例３）
実施例１において、加熱加圧時間を固定していたことに代えて、加熱加圧時間を１５秒〜６０秒に変化させ、加熱温度を２２５℃に、加圧条件を１２０ｋｇ／ｃｍ2に、それぞれ固定させた以外は実施例１と同様にした。そして、実施例１と同様の評価を行い、加熱加圧時間と前記食品素材に存する前記生存芽胞数との関係を表３に示した。
【００２６】
【表３】
なお、表３中、数値は、ブラックペッパー１ｇ当たりの芽胞数を表し、「○」は、食品素材の品質が劣化していない状態、「△」は、焦げ臭がし、食品素材の品質が劣化した状態、をそれぞれ表す。
【００２８】
表３に示す通り、一定温度で一定圧力の加熱加圧条件下での前記芽胞の殺菌効果は、前記加熱加圧時間に依存していることが判る。即ち、１５秒でも２桁の芽胞数が減少した。殺菌時間が長くなるに従って、殺菌効果は強くなり、６０秒では、芽胞数は３００個／ｇ以下まで減少した。しかし、６０秒では、食品素材に焦げ臭が発生した。６０秒以内の加熱加圧時間で食品素材に存する芽胞を効率よく殺菌でき、しかも品質の劣化もないことが判った。
【００２９】
（実施例４）
実施例１で試験したブラックペッパー以外の食品素材に存する芽胞に対しても、本発明の食品素材の殺菌方法の効果を調べた。実施例１において、殺菌条件としては、温度を２２５℃、加圧の圧力を１２０ｋｇ／ｃｍ2、加熱加圧時間を３０秒とし、食品素材として唐辛子、ブラックペッパー、干し椎茸、山菜、カキ、牛肉、根昆布、イリコを使用した以外は実施例１と同様にした。
結果として、食品素材の種類と加熱加圧殺菌効果との関係を表４に示した。
【００３０】
【表４】
表４に示す通り、ブラックペッパー以外の食品素材に対して、そこに存する芽胞の殺菌効果として十分であることが確認された。
【００３２】
（実施例５）
殺菌条件としては、温度を１５０℃、１６０℃、加圧の圧力を７０ｋｇ／ｃｍ2、加熱加圧時間を２秒とし、食品素材として青じその葉を使用した以外は実施例１と同様にした。
処理後の食品素材を４０℃まで冷却し、弁当容器に盛りつけ、室温２５℃、３０℃で放置し、処理直後、２４時間後、４８時間後における生存芽胞数を測定し、結果を表５に示した。
【００３３】
【表５】
【００３４】
表５に示す通り、本発明の食品素材の殺菌方法は食品素材を殺菌するだけでなく、その後の残存菌の増殖を抑え、食品素材の保存効果もあることが確認された。特に、前記食品素材を１６０℃で２秒間加熱加圧処理した場合、処理から４８時間後であっても大腸菌群は検出されず、一般生菌も３００個／ｇ以下であった。このことから、細胞は細胞分裂により自乗的に増殖することも考慮すると、前記条件での殺菌方法では、一般生菌などの細菌数をかぎりなく０に近い数値まで減少ことができるか、或いは、殺菌時に細菌になんらかのダメージを与え、その後の増殖を抑制する効果があることが判明した。
また、公知の方法で青じその葉を殺菌すると、前記青じその葉中の緑色成分であるクロロフィルが変質し、結果、変色してしまうという問題があるが、本発明の食品素材の殺菌方法によると、変色せず鮮やかな緑色の風味豊かな青じそ食品を得ることができた。
【００３５】
【発明の効果】
本発明によると、食品素材に存する芽胞等の殺菌に特に好適であり、該食品素材の風味を損なうことなく効率よく殺菌可能な食品素材の殺菌方法を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for sterilizing heat-resistant bacterial spores (hereinafter abbreviated as “spores”) existing in food materials.
[0002]
[Prior art]
Spores attached to food materials used for processed foods are known as the main microorganisms that spoil the processed foods. If this spore can be removed from the food material in advance, the processed food will not easily rot and will have excellent storage stability.
Conventionally, methods for sterilizing the spores have been studied. For example, a method for treating food materials with ethylene oxide has been proposed. However, this method is limited to food packaging materials, food production equipment and equipment, and is not permitted to be applied to food materials ("Food Sterilization" (1998), Koshobo Co., Ltd.) , P162).
Further, wet heat sterilization and dry heat sterilization are known as methods for heat sterilizing food materials (see “Food Sterilization” (1998), Koshobo Co., Ltd., p. 7). The moist heat sterilization is a method in which the spore is heated (80 to 130 ° C.) under a condition with a lot of water to quickly sterilize the spore. Further, the dry heat sterilization is a method of sterilizing the spores by heating a food material with very little moisture in a dry state at a relatively high temperature (130 to 160 ° C.). However, in the case of the above-described wet heat sterilization, there is a problem that the quality (color, fragrance, taste) of the food material changes rapidly during the sterilization treatment. In the case of the dry heat sterilization, the spore sterilization rate is slow, the food material must be processed at a high temperature for a long time, and the quality (color, aroma, taste) of the food material changes during the sterilization process There is a problem of end up. Neither can be applied to maintain the quality of the food material.
On the other hand, as a method for sterilizing spores using pressure, a method of applying hydrostatic pressure (1000 kg / cm 2 or more) to food is known (see “Food Sterilization” (1998), Koshobo Co., Ltd., p151). ). However, in this method, since pressure using water as a medium is used, there is a problem that it is effective for a food material having a high water content but not suitable for a dry food material.
[0003]
[Non-Patent Document 1]
"Sterilization of food" (1998), Koshobo Co., Ltd. [0004]
[Problems to be solved by the invention]
This invention is made | formed in view of the said present condition, and it makes it a subject to solve the problem in the past in response to the said request, and to achieve the following objectives. That is, the present invention is particularly suitable for sterilization of spores and the like present in food materials, and an object of the present invention is to provide a method for sterilizing food materials that can be efficiently sterilized without impairing the flavor of the food material. To do.
[0005]
[Means for Solving the Problems]
Means for solving the above problems are as follows.
<1> A method for sterilizing a food material, wherein the food material is heated and pressed while being crushed.
<2> The food material sterilization method according to <1>, wherein the heating temperature is 125 to 300 ° C.
<3> The method for sterilizing a food material according to <1>, wherein the heating temperature is 150 to 250 ° C.
<4> The food material sterilization method according to <1>, wherein the heating temperature is 155 to 165 ° C.
<5> The food material sterilization method according to <1>, wherein the heating temperature is 200 to 225 ° C.
<6> The method for sterilizing a food material according to any one of <1> to <5>, wherein the pressure of pressurization is 50 kg / cm 2 or more.
<7> The method for sterilizing a food material according to any one of <1> to <5>, wherein the pressure of pressurization is 70 kg / cm 2 or more.
<8> The method for sterilizing a food material according to any one of <1> to <5>, wherein the pressure of pressurization is 220 to 600 kg / cm 2 .
<9> The method for sterilizing a food material according to any one of <1> to <8>, wherein the pressurization time is 1 second or more.
<10> The food material sterilization method according to any one of <1> to <8>, wherein the pressurization time is 10 seconds or more.
<11> The food material sterilization method according to any one of <1> to <8>, wherein the pressurization time is 45 to 60 seconds.
<12> The method for sterilizing a food material according to any one of <1> to <8>, wherein the pressurization time is 1 to 5 seconds.
<13> The method for sterilizing a food material according to any one of <1> to <12>, wherein the pressurization is performed by crushing the food material disposed on the heated stage using a rigid member. It is.
<14> The food material sterilization method according to any one of <1> to <13>, wherein heating and pressurization are performed a plurality of times.
<15> Any one of <1> to <14>, wherein the food material is at least one selected from spices, potatoes, vegetables, wild vegetables, fish shellfish, cereals, fruits, meats, and seaweeds The method for sterilizing a food material according to 1.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
(Food material sterilization method)
The method for sterilizing a food material according to the present invention is characterized in that the food material is heated on a stage and pressed while being crushed.
[0007]
The food material is not particularly limited and may be appropriately selected depending on the purpose. However, from the viewpoint of bactericidal properties and the like, it is preferably a dry food material that has been dried to some extent.
The food material is not particularly limited and may be appropriately selected depending on the intended purpose.For example, it is selected from spices, potatoes, vegetables, wild vegetables, fish shellfish, cereals, fruits, meats, and seaweeds. It is preferable that at least one of them is used, and among these, a dry product is more preferable. As a specific example of the food material, chili, black pepper, shiitake mushroom, spring, oyster, beef, root kelp, irico and the like are more preferable from the viewpoint of a new texture and variety of uses. These may be used individually by 1 type and may use 2 or more types together.
[0008]
The stage is not particularly limited and may be appropriately selected depending on the purpose.For example, the stage may be heated and may be pressurized while crushing the food material together with a press member such as a presser. Preferred examples include a heating plate or a heating table.
The material for the stage is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably excellent in heat transfer and high in strength, and more preferably made of steel.
[0009]
There is no restriction | limiting in particular as the temperature of the said heating, Although it can select suitably according to the objective, 125-300 degreeC is preferable, for example, 150-250 degreeC is more preferable, 155-165 and 200-225 degreeC are preferable. Particularly preferred.
When the heating temperature is less than 125 ° C, the spores may not be sufficiently bactericidal. When the heating temperature exceeds 300 ° C, the flavor of the food material may be deteriorated. If it exists, it is excellent in the bactericidal property of the spore and the quality stability of the food material.
[0010]
There is no restriction | limiting in particular as the frequency | count of the said heating, According to the objective, it can select suitably, For example, 1 time may be sufficient and multiple times may be sufficient.
In the latter case, although the spore is excellent in bactericidal properties, the food material tends to be deteriorated in flavor. In the latter case, twice is preferable.
[0011]
The pressure for the pressurization is not particularly limited and may be appropriately selected depending on the intended purpose. For example, it is preferably 50 kg / cm 2 or more, more preferably 70 kg / cm 2 or more, and 220 to 600 kg / cm 2. Is particularly preferred.
When the pressure of the pressurization is less than 50 kg / cm 2 , the sterilization of the spores may not be sufficient. On the other hand, when the pressure is within the preferable numerical range, the spore is not sterilized. Excellent in stability and quality stability of the food material.
[0012]
There is no restriction | limiting in particular as time of the said pressurization, Although it can select suitably according to the objective, For example, 1 second or more is preferable, 10 second or more is more preferable, and 45 to 60 second is especially preferable. In addition, when the temperature of the said heating is 155-165 degreeC, it is preferable that the said pressurization time is within 5 second, and it is more preferable that it is 1-5 second.
When the pressurization time is less than 1 second, the sterilization of the spore may not be sufficient. Excellent quality stability of the food material.
[0013]
The pressurization is performed while crushing the food material disposed on the heated stage, and is preferably performed while crushing using a rigid member.
There is no restriction | limiting in particular as said rigid member, Although it can select suitably according to the objective, For example, press members, such as a presser, etc. are mentioned suitably.
[0014]
There is no restriction | limiting in particular as the frequency | count of the said pressurization, According to the objective, it can select suitably, For example, although it is 1 time normally, multiple times may be sufficient.
[0015]
According to the food material sterilization method of the present invention as described above, the spores and the like existing in the food material can be efficiently sterilized, and the flavor or the like of the food material is not impaired and used for various foods. can do.
[0016]
【Example】
Examples of the present invention will be described below, but the present invention is not limited to these examples.
[0017]
(Example 1)
Using black pepper as the food material, placing it on a heated steel stage, immediately using a steel flat plate from above, pressing the black pepper for 30 seconds while holding the steel flat plate Was sterilized. After the sterilization treatment, the steel plate was shifted upward, the food material was immediately taken out, and the number of viable spores existing in the food material was counted. The conditions for the sterilization treatment are as follows. That is, the temperature of the stage was set from 50 ° C. to 250 ° C. in increments of 25 ° C. The pressurizing condition was 70 kg / cm 2 .
The number of viable spores was determined by counting the number of microorganisms grown on the medium after heating the food material diluted 10-fold with physiological saline at 80 ° C. for 10 minutes, and setting the number of microorganisms as the number of viable spores. The number of microorganisms was measured according to the standard plate metal number measuring method (Food Satellite Inspection Guideline, Microbiology, 1990). The pressure applied to the food material was indicated as a load per square centimeter (/ cm 2 ) of the food material that was pressurized and spread after the sterilization treatment.
Table 1 shows the relationship between the stage temperature (heating temperature) and the number of viable spores existing in the food material.
[0018]
[Table 1]
In Table 1, the numerical value represents the number of spores per gram of black pepper, “◯” indicates that the quality of the food material is not deteriorated, “Δ” indicates a burnt odor, and the quality of the food material is Represents a deteriorated state.
[0020]
As shown in Table 1, it can be seen that the sterilizing effect of the spores under a constant pressure condition for a certain time depends on the stage temperature (heating temperature). That is, when the sterilization treatment was performed once, an excellent sterilization effect appeared from 150 ° C. or more, and when the sterilization treatment was performed twice, an excellent sterilization effect appeared from 125 ° C. or more. And when sterilizing was performed twice at 175-250 degreeC, most spores were able to be sterilized.
[0021]
(Example 2)
In Example 1, instead of fixing the pressurizing condition, the pressurizing condition was changed from 40 kg / cm 2 to 510 kg / cm 2 and the heating condition was fixed at 225 ° C. I made it. Then, the same evaluation as in Example 1 was performed, and Table 2 shows the relationship between the stage pressure (pressure of pressurization) and the number of viable spores existing in the food material.
[0022]
[Table 2]
In Table 2, the numerical value represents the number of spores per gram of black pepper, and “◯” represents a state in which the quality of the food material is not deteriorated.
[0024]
As shown in Table 2, it can be seen that the sterilizing effect of the spores under a constant heating condition for a certain time depends on the stage pressure (pressure of pressurization). That is, the number of viable spores hardly changed at 40 kg / cm 2 , but the number of viable spores decreased by two orders of magnitude or more at 70 kg / cm 2 or more. As for the quality, no deterioration was observed at any pressure.
[0025]
(Example 3)
In Example 1, instead of fixing the heating and pressing time, the heating and pressing time was changed from 15 seconds to 60 seconds, the heating temperature was 225 ° C., and the pressing condition was 120 kg / cm 2 . The procedure was the same as Example 1 except that each was fixed. And evaluation similar to Example 1 was performed and the relationship between the heating and pressurizing time and the number of the viable spores existing in the food material is shown in Table 3.
[0026]
[Table 3]
In Table 3, the numerical value represents the number of spores per gram of black pepper, “◯” indicates that the quality of the food material is not deteriorated, “Δ” indicates a burnt odor, and the quality of the food material is Represents a deteriorated state.
[0028]
As shown in Table 3, it can be seen that the sterilizing effect of the spores under a heat and pressure condition at a constant temperature and a constant pressure depends on the heat and pressure time. That is, the number of spores of two orders of magnitude decreased even at 15 seconds. The longer the sterilization time, the stronger the sterilization effect. In 60 seconds, the number of spores decreased to 300 or less. However, in 60 seconds, a burning odor was generated in the food material. It was found that the spores existing in the food material can be efficiently sterilized within a heating and pressing time of 60 seconds or less, and the quality is not deteriorated.
[0029]
Example 4
The effect of the food material sterilization method of the present invention was also examined on spores existing in food materials other than the black pepper tested in Example 1. In Example 1, as sterilization conditions, the temperature was 225 ° C., the pressurization pressure was 120 kg / cm 2 , the heating and pressurization time was 30 seconds, and the food ingredients were chili, black pepper, dried shiitake mushrooms, wild vegetables, oysters, beef , Root kelp and irico were used in the same manner as in Example 1.
As a result, the relationship between the type of food material and the heat and pressure sterilization effect is shown in Table 4.
[0030]
[Table 4]
As shown in Table 4, it was confirmed that the food material other than black pepper was sufficient as a bactericidal effect of spores existing there.
[0032]
(Example 5)
The sterilization conditions were the same as in Example 1 except that the temperatures were 150 ° C. and 160 ° C., the pressure was 70 kg / cm 2 , the heating and pressing time was 2 seconds, and the green leaves were used as the food material. .
The processed food material was cooled to 40 ° C., placed in a lunch box, left at room temperature 25 ° C. and 30 ° C., and the number of viable spores was measured immediately after treatment, 24 hours and 48 hours later, and the results are shown in Table 5. Indicated.
[0033]
[Table 5]
[0034]
As shown in Table 5, it was confirmed that the method for sterilizing a food material according to the present invention not only sterilizes the food material, but also suppresses the subsequent growth of residual bacteria and has the effect of preserving the food material. In particular, when the food material was heated and pressurized at 160 ° C. for 2 seconds, coliform bacteria were not detected even after 48 hours from the treatment, and the number of viable bacteria was 300 cells / g or less. From this, in consideration of the fact that the cells proliferate squarely by cell division, the sterilization method under the above conditions can reduce the number of bacteria such as general viable bacteria to a value close to 0 without limitation, It was found that there was an effect of damaging bacteria at the time of sterilization and suppressing subsequent growth.
In addition, when sterilizing the leaves of green leaves by a known method, there is a problem that the chlorophyll, which is the green component in the leaves of the green leaves, is altered, resulting in discoloration, but according to the method for sterilizing food materials of the present invention, It was possible to obtain a vivid green flavor-rich blue-jiso food without discoloration.
[0035]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, it is especially suitable for sterilization of the spore etc. which exist in a food material, and can provide the sterilization method of the food material which can be sterilized efficiently, without impairing the flavor of this food material.
Claims (8)
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| JP2002301664A JP4128063B2 (en) | 2002-10-16 | 2002-10-16 | Food material sterilization method |
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| JP6038533B2 (en) * | 2012-08-10 | 2016-12-07 | 有限会社 瀬戸鉄工 | Method for producing liquid food powder and method for producing liquid food |
| JP6548886B2 (en) * | 2014-10-20 | 2019-07-24 | キヤノンファインテックニスカ株式会社 | Sheet binding processing apparatus and post-processing apparatus provided with the same |
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| JP2912898B1 (en) * | 1998-02-20 | 1999-06-28 | ヱスビー食品株式会社 | Continuous sterilizer for powder and granules and continuous sterilization method using the same |
| JP3606808B2 (en) * | 2000-12-28 | 2005-01-05 | 大塚化学ホールディングス株式会社 | Food sterilization method |
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