JP5912662B2 - Sterilization method of liquid food - Google Patents
Sterilization method of liquid food Download PDFInfo
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- JP5912662B2 JP5912662B2 JP2012043184A JP2012043184A JP5912662B2 JP 5912662 B2 JP5912662 B2 JP 5912662B2 JP 2012043184 A JP2012043184 A JP 2012043184A JP 2012043184 A JP2012043184 A JP 2012043184A JP 5912662 B2 JP5912662 B2 JP 5912662B2
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- 235000021056 liquid food Nutrition 0.000 title claims description 36
- 230000001954 sterilising effect Effects 0.000 title claims description 16
- 238000000034 method Methods 0.000 title claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 title description 7
- 230000005684 electric field Effects 0.000 claims description 49
- 235000013336 milk Nutrition 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 9
- 244000005700 microbiome Species 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 3
- 241000588724 Escherichia coli Species 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 235000013882 gravy Nutrition 0.000 claims description 2
- 235000018102 proteins Nutrition 0.000 description 8
- 230000009849 deactivation Effects 0.000 description 7
- 244000063299 Bacillus subtilis Species 0.000 description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000016213 coffee Nutrition 0.000 description 3
- 235000013353 coffee beverage Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 230000002779 inactivation Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 239000004809 Teflon Substances 0.000 description 2
- 229920006362 Teflon® Polymers 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000005868 electrolysis reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013322 soy milk Nutrition 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021209 fruit soup Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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- 230000004083 survival effect Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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Description
本発明は交流電界処理と低温殺菌処理を併用した液状食品の滅菌方法に関する。 The present invention relates to a method for sterilizing a liquid food using both an alternating electric field treatment and a pasteurization treatment.
牛乳、果汁、スープ、飲料水などの液状食品の風味やビタミンなどの食品中の有用成分をなるべく壊すことなく滅菌(殺菌)する方法として、従来から交流電界処理と低温殺菌処理が行われている。 Conventionally, AC electric field treatment and pasteurization treatment have been performed as a method of sterilizing (sterilizing) the flavors of liquid foods such as milk, fruit juice, soup and drinking water and vitamins and other useful ingredients without breaking them as much as possible. .
交流電解処理は印加する周波数によって、交流高電界処理(約20kHz)と短波帯交流電界処理(約27MHz)があり、具体的な先行技術としては特許文献1〜4が挙げられる。
The AC electrolysis treatment includes AC high electric field treatment (about 20 kHz) and short-wave band AC electric field treatment (about 27 MHz) depending on the frequency to be applied, and specific prior arts include
特許文献1には、電極間に流す電流をI(アンペア)、電極間の間隔をG(mm)、各電極の対向面の面積をS(mm2)とした場合、I/G×S1/2≦2.0の関係を満たすように制御することが記載され、特許文献2には通電ユニット内の圧を0.45〜0.95MPaとするとともに、電極間距離あたりの印加電圧(V/cm)×印加時間(秒)≧50の関係を満たすように制御することが記載され、特許文献3及び特許文献4には交流高電界処理に先立って、複数回ろ過処理することが記載されている。
In
低温殺菌処理はタンパク質などの変性が起きない比較的低温で長時間(例えば30分)処理する方法であり、具体的な先行技術としては特許文献5,6が挙げられる。
The pasteurization treatment is a method of treating at a relatively low temperature for a long time (for example, 30 minutes) at which denaturation of proteins or the like does not occur, and specific prior arts include
特許文献5には、流路式保持殺菌装置により、生乳中の微生物を低温保持殺菌し、牛乳成分中のホエータンパク質の熱変性を少なく保ち、加熱処理することが記載され、特許文献6には、ホモゲナイザーを介して熱交換器の蒸気加熱部に牛乳を導き、ここで再加熱(65℃)して低温殺菌することが記載されている。
特許文献1〜4に開示されるような交流電界処理による場合、液状食品の出口温度が細菌(耐熱芽胞細菌)の臨界温度よりも高ければ、出口温度に比例して細菌の失活率は高くなる。しかしながら、失活率が3対数オーダー程度になると殺菌効果が飽和し、これ以上に液状食品の品質に影響なく失活率を上げることは困難である。
In the case of AC electric field treatment as disclosed in
本発明者らは、耐熱芽胞細菌に対して鋭意研究を行った結果、交流電界処理において滅菌に有効なのは、耐熱芽胞細菌に対する電界効果よりも耐熱芽胞細菌固有の臨界温度を超える熱処理の方であること、また一旦、熱的ダメージを受けた耐熱芽胞細菌は、その後の低温加熱により死滅しやすいという知見を得た。 As a result of intensive studies on heat-resistant spore bacteria, the present inventors are more effective for sterilization in AC electric field treatment than heat treatment spore bacteria with a heat treatment exceeding the critical temperature inherent to heat-resistant spore bacteria. In addition, it was found that the heat-resistant spore bacteria that were once thermally damaged are likely to be killed by subsequent low-temperature heating.
本発明は上記知見に基づきなされたものであり、周波数20kHz〜50MHzの交流電界を液状食品に印加し、液状食品中に流れる誘導電流によって液状食品を滅菌の対象となる微生物の臨界温度以上に短時間の間上昇させた後、直ちに冷却する交流電界処理を施し、この交流電界処理に続いて80℃以下の低温加熱処理を施すことを特徴とする。 The present invention has been made on the basis of the above findings, and an AC electric field having a frequency of 20 kHz to 50 MHz is applied to the liquid food, and the induced current flowing in the liquid food causes the liquid food to be shorter than the critical temperature of the microorganism to be sterilized. After being raised for a period of time, an AC electric field treatment for immediately cooling is performed, and this AC electric field treatment is followed by a low-temperature heat treatment at 80 ° C. or lower.
前記交流電界処理において、液状食品は一対の電極間を加圧下(例えば0.6MPa)、一定速度(例えば600mL/分)で流動し、短時間の印加時間(例えば0.4秒)で出口温度は120℃となる。また低温加熱の条件は、例えば65〜80℃で30分〜10秒とする。 In the AC electric field treatment, the liquid food flows between a pair of electrodes under pressure (for example, 0.6 MPa) at a constant speed (for example, 600 mL / min), and the outlet temperature with a short application time (for example, 0.4 seconds). Becomes 120 ° C. Moreover, the conditions of low temperature heating shall be 30 minutes-10 seconds at 65-80 degreeC, for example.
また、交流電界処理を施すにあたり、コーヒー、茶、果汁などのタンパク質を含まない液状食品に対しては前記交流電界処理として交流高電界処理を施し、牛乳、肉汁などのタンパク質を含む液状食品に対しては前記交流電界処理として短波帯交流電解処理を施す。 In addition, when performing AC electric field treatment, liquid foods that do not contain proteins such as coffee, tea, fruit juice are subjected to AC high electric field treatment as the AC electric field treatment, and liquid foods containing proteins such as milk and gravy In this case, short-wave AC electrolysis is performed as the AC electric field treatment.
更に、滅菌対象となる微生物には大腸菌や酵母などの栄養細胞、耐熱芽胞細菌、カビなど全ての微生物が含まれる。 Furthermore, microorganisms to be sterilized include all microorganisms such as vegetative cells such as Escherichia coli and yeast, heat-resistant spore bacteria, and molds.
本発明によれば、液状食品の風味を損なうことなく且つ液状食品中のビタミンやタンパク質などの有効成分の変性を伴うことなく、液状食品中の微生物を従来に比較して大幅に滅菌効果を高めることができる。 According to the present invention, the sterilization effect of microorganisms in liquid food is greatly enhanced as compared with conventional ones without impairing the flavor of the liquid food and without modifying the active ingredients such as vitamins and proteins in the liquid food. be able to.
例えば、ロングライフ牛乳と同等の滅菌を行いながら、低温殺菌牛乳の品質を有する牛乳を製造することが可能となる。
また、本発明方法で滅菌処理した牛乳はタンパク質の熱変性が少なく、安全性が高いため、乳加工品の付加価値が向上する。
For example, it is possible to produce milk having the quality of pasteurized milk while performing sterilization equivalent to long-life milk.
Moreover, since the milk sterilized by the method of the present invention has less heat denaturation of protein and high safety, the added value of the processed milk product is improved.
以下に本発明の好適な実施例を説明する。
図1は本発明にかかる液状食品の滅菌方法の実施に用いる装置の概略全体図であり、原料タンク1の下流側に交流高電界処理装置2が設けられ、ポンプ3によって原料タンク1内の液状食品が送り込まれる。交流高電界処理装置2には周波数20kHzの交流電源4が接続されている。
In the following, preferred embodiments of the present invention will be described.
FIG. 1 is a schematic overall view of an apparatus used for carrying out a method for sterilizing a liquid food according to the present invention. An AC high electric
交流高電界処理装置2は図2に示すように、筒状の流路5の周囲にリング状の電極6が設けられている。この流路5内を液状食品が通過する際にジュール熱により80℃程度まで加熱される。
As shown in FIG. 2, the AC high electric
交流高電界処理装置2の下流側には短波帯交流電界処理装置7が配置され、この短波帯交流電界処理装置7には周波数27MHzの交流電源8が接続されている。また交流高電界処理装置2と短波帯交流電界処理装置7とをつなぐ配管には温度計9が設けられている。
A short wave band AC electric
前記短波帯交流電界処理装置7は図3に示すように、上下のブロック10、11の間に2本の幅狭のブロック12、12を間隔をあけて配置することで、流路を形成している。ブロック自体をテフロン(登録商標)製とするか、流路を構成する面にテフロン(登録商標)をコーティングする。また、上下のブロック10、11には電極13、14を設けている。電極13、14を介して流路内を流れる液状食品に短波帯交流電界を印加することで、液状食品は瞬時に120℃以上に加熱される。
As shown in FIG. 3, the short-wave band AC electric
短波帯交流電界処理装置7の下流側には冷却機15が配置され、この冷却機15と短波帯交流電界処理装置7とをつなぐ配管には温度計16が設けられている。この冷却機15により液状食品は40℃程度まで短時間で冷却される。
A
冷却機15の下流側には圧力計17及び圧力調整弁18が設けられ、この圧力調整弁18を介して交流電界処理された液状食品が低温加熱処理用の温浴槽19に送り込まれる。
A
上記において、牛乳などのタンパク質を含む液状食品に対しては短波帯交流電界処理装置7を用いて瞬間的に加熱してタンパク質の変性を防ぎ、コーヒーなどのタンパク質を含まない液状食品に対しては短波帯交流電界処理装置7を用いず交流高電界処理装置2を用いて臨界温度以上に加熱してもよい。
In the above, for the liquid food product comprising a protein, such as milk and instantaneously heated with short wave alternating electric
尚、図5はジュール加熱のみ行ったサンプルと短波帯処理まで行ったサンプル中の枯草菌をインキュベートしたときのコロニー数を比較したものであり、交流高電界処理装置2によるジュール加熱のみでなく短波帯交流電界処理装置7を用いた瞬間的な加熱がコロニー数の増加速度を遅くする効果があるので、両者を併用することが好ましい。
FIG. 5 is a comparison of the number of colonies when incubating Bacillus subtilis in a sample that has been subjected only to Joule heating and a sample that has been subjected to short-wave band treatment. Since instantaneous heating using the band AC electric
以上の処理装置を用い、牛乳に芽胞液を添加した液状食品を調整し、この牛乳を一定速度(600mL/分)で流動させた。図4に示すように、交流高電界処理装置2では4秒間で牛乳を10℃から80℃まで加熱した。次いでこの牛乳を27MHz、最大出力5kWの短波帯交流を印加することで、0.4秒間で120℃まで昇温させた。
Using the above processing apparatus, a liquid food obtained by adding a spore solution to milk was prepared, and the milk was allowed to flow at a constant rate (600 mL / min). As shown in FIG. 4, the AC high electric
この後、冷却機15で4 秒かけて牛乳の温度を40℃まで降下させ、この温度が低下した牛乳を入れた試験管を65℃の温浴槽(恒温槽)19に30分間浸漬し、低温殺菌を行った。
Thereafter, the temperature of the milk is lowered to 40 ° C. over 4 seconds with the
図6は牛乳に対し、短波帯交流電界処理のみを行った場合と短波帯交流電界処理と低温処理を併用した場合の枯草菌芽胞の失活率を示したグラフである。
このグラフから短波帯交流電界処理のみの場合は3対数オーダーで失活率が飽和するが、低温処理を併用することで、失活率は飽和することなく5対数オーダー以上失活することが分かる。
FIG. 6 is a graph showing the inactivation rate of Bacillus subtilis spores when only short-wave AC electric field treatment is performed on milk and when short-wave AC electric field treatment and low-temperature treatment are used in combination.
From this graph, the deactivation rate is saturated in the order of 3 logarithm in the case of only the short-wave band AC electric field treatment, but it can be seen that the deactivation rate is deactivated by 5 logarithm order or more without saturation by using low temperature treatment together. .
図7は豆乳に対し、牛乳に対して行なった実験と同じ条件で、短波帯交流電界処理のみを行った場合と短波帯交流電界処理と低温処理を併用した場合の枯草菌芽胞の失活率を示したグラフである。
このグラフからも短波帯交流電界処理のみの場合は3対数オーダーで失活率が飽和するが、低温処理を後に併用することで、失活率は飽和することなく5対数オーダー以上失活することが分かる。
Fig. 7 shows the rate of inactivation of Bacillus subtilis spores when soy milk is subjected to only short-wave AC electric field treatment under the same conditions as the experiment performed on milk and when both short-wave AC electric field treatment and low-temperature treatment are used in combination. It is the graph which showed.
From this graph, the deactivation rate is saturated at 3 logarithmic orders only when the short-wave band AC electric field treatment is used. However, when the low temperature treatment is used later, the deactivation rate is deactivated by 5 logarithmic orders or more without saturation. I understand.
このように、低温処理を後に併用するとそれぞれを単独で施す場合に比べ、失活率が高まるのは、電極間を流れる液状食品に交流電界を印加すると、液状食品中に誘導電流が流れ、その結果、誘導電流によって滅菌の対象となる微生物の臨界温度以上に液状食品を短時間の間に上昇させることができる。この処理で微生物は死滅するかダメージを受ける。そしてその後に行われる80℃以下の低温加熱処理によってダメージを受けた微生物の多くは死滅するからと考えられる。 Thus, when combined with low-temperature treatment later, the deactivation rate is higher than when each is applied alone. When an alternating electric field is applied to the liquid food flowing between the electrodes, an induced current flows in the liquid food. As a result, the liquid food can be raised within a short time by the induced current above the critical temperature of the microorganisms to be sterilized. This treatment kills or takes damage. And many microorganisms damaged by the low-temperature heat processing below 80 degreeC performed after that will be killed.
以上より、液状食品に対する滅菌方法として、最初に交流電界処理によって微生物に熱的なダメージを与えておき、その後に低温殺菌を行うことで低温殺菌の効果が増長する。特に交流電界処理として交流高電界処理と短波帯交流電界処理の両方を行えば更に効果は高まる。 From the above, as a sterilization method for liquid food, the effect of pasteurization is increased by first thermally damaging microorganisms by AC electric field treatment and then performing pasteurization. In particular, if both AC high electric field processing and short wave AC field processing are performed as AC electric field processing, the effect is further enhanced.
本発明に係る液状食品の滅菌方法は、牛乳、コーヒー、果汁、茶、スープなどあらゆる液状食品の滅菌に利用することができる。 The method for sterilizing a liquid food according to the present invention can be used for sterilization of all liquid foods such as milk, coffee, fruit juice, tea and soup.
1…原料タンク、2…交流高電界処理装置、3…ポンプ、4…交流電源、5…流路、6…リング状の電極、7…短波帯交流電界処理装置、8…交流電源、9…温度計、10…上ブロック、11…下ブロック、12…幅狭のブロック、13、14…電極、15…冷却機、16…温度計、17…圧力計、18…圧力調整弁、19…温浴槽。
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