JP6397519B2 - Antibacterial method and manufacturing method for heated seafood - Google Patents

Description

  The present invention relates to a sterilization method and production method for heated seafood for improving shelf life and maintaining quality, and a sterilization treatment solution.

In order to extend the shelf life of food, a technique for controlling the growth of microorganisms is required. In order to control the growth of microorganisms, that is, to perform antibacterial treatment, preservatives or bacteriostatics that remove microorganisms from food by washing, adhere to food by heating, or kill microorganisms contained in food It is conceivable to suppress the growth of microorganisms adhering to the food using the agent or contained in the food.
Washing is effective in removing microorganisms adhering to the surface of food, and if electrolytic water or chlorinated sterilized water is used, a further effect of reducing the number of bacteria can be expected. However, since the washing water does not reach the microorganisms remaining inside the food, it is difficult to remove the microorganisms inside the food. In particular, foods that eat up to the internal organs, such as shrimp and clams, need to remove the microorganisms contained in the intestinal tract and the body, but the microorganisms in the internal organs cannot be removed by washing. These organisms have an ecology that prey on microorganisms in the mud, and many microorganisms exist in the intestinal tract. Therefore, as a method for removing microorganisms from the intestinal tract, a method of breeding with clean water at the time of shipment by fasting for several days, and an operation for removing the intestinal tract at a factory are performed. However, these methods are laborious and costly, and the microorganisms in the midgut line may not be completely removed and may remain.
Although there is a method of killing microorganisms remaining in the intestinal tract etc. by heating, heating and heating for a long time to obtain commercial sterility will reduce the food texture and flavor and deteriorate the quality. There are concerns. In addition, if the heating is performed to such an extent that the quality of the food is not deteriorated, there is a risk that microorganisms having heat resistance survive and multiply.

As a method for enhancing the storage stability of fresh vegetables using a bacteriostatic agent, Patent Document 1 discloses that fresh vegetables are immersed in a mixture of a thickener such as glucomannan and a bacteriostatic agent to control the surface of the fresh vegetables. A method of coating with a mixed solution containing a fungal agent is disclosed.
Patent Document 2 discloses a method in which a mixed preparation mainly composed of polylysine and gelatin having an antibacterial effect is added to food (including seafood) or cooled after adhering.

JP 2004-215544 A JP-A-9-98754

Since shrimp may contain microorganisms containing heat-resistant bacteria not only on the surface but also in the intestinal tract and the like, the microorganisms cannot be removed only by cleaning and sterilizing the surface, and there is a risk of proliferation. Furthermore, even when the heat treatment is performed, the problem is that the shelf life deteriorates when the heat-resistant bacteria survive and multiply. At present, in order to reduce this proliferation risk, a treatment in which a bacteriostatic agent is added after heat treatment for a long time at a high temperature is employed. However, in these treatments, the shrimp becomes hard and the texture and yield may deteriorate. In addition, as a measure to improve yield, there is a method of soaking shrimp in alkali, but even when a bacteriostatic agent is permeated into the inside, the bacteriostatic agent flows out with the outflow of the water retention component by heating, and the effect of the bacteriostatic agent May be difficult to obtain.
Furthermore, as with shrimp, when it is a processed product that has been heated, the presence of heat-resistant bacteria, the reduction of antibacterial action due to the outflow of water-retaining components during heating, the deterioration of quality and flavor, such as texture due to heating temperature, etc. The seafood in question has the same problem as above.
On the other hand, the liquid mixture of a thickener such as glucomannan and a bacteriostatic agent disclosed in Patent Document 1 is for surface treatment of fresh vegetables, and disclosure and suggestion about use for heated seafood products There is no patent document 1 at all.
In the mixed preparation mainly composed of polylysine and gelatin disclosed in Patent Document 2, it is presumed that the action mechanism in which the bacteriostatic effect of polylysine is exhibited by suppressing the increase in water activity, but gelatin is Even if it does not solidify by heating and penetrates into the food, the antibacterial agent may flow out to the outside along with the outflow of components retained by heating.

  The object of the present invention is to improve the shelf life of the antibacterial agent and to provide a method and method for sterilizing heated seafood that does not impair the quality and flavor of the seafood, and the control used in these methods. It is in providing the liquid for microbe processing.

The method for sterilizing heated seafood according to the present invention includes:
An antibacterial treatment step of bringing the seafood ingredients into contact with an antibacterial treatment solution having a pH of 8 to 12 containing glucomannan, a bacteriostatic agent and water;
A heating process for obtaining a heated seafood food by heating the seafood food holding the antibacterial treatment liquid at a temperature at which glucomannan gels;
It is characterized by having.
The method for producing a heated seafood product according to the present invention,
A method for producing a heated seafood product, including a heat treatment of a seafood product to which an antibacterial agent is added,
The heat treatment of the seafood food to which the antibacterial agent is added is performed by the method for sterilizing the heated seafood food described above.
Antibacterial treatment solution used for antibacterial treatment of cooked fish food according to the present invention, glucomannan, viewed contains a bacteriostatic agent and water for fish, wherein the pH is from 8 to 12 .

  Glucocannan containing bacteriostatic agent added to seafood ingredients solidifies in a state of water retention, so it does not flow out of seafood ingredients when heating seafood ingredients, and maintains the bacteriostatic effect in heated seafood foods be able to. ADVANTAGE OF THE INVENTION According to this invention, the water retention process and bacteriostatic process which improve food texture can be performed simultaneously, and the bactericidal effect by the bacteriostatic agent in the heated seafood can be maintained.

It is a figure which shows the measurement result of the number of general viable bacteria for every site | part of shrimp, and the number of heat resistant bacteria. It is a figure which shows the improvement effect of the improvement in a shelf life by the combination of a shelf life improver and a glucomannan with respect to the case where a shelf life improver and glucomannan are each used alone.

The antibacterial treatment liquid for heated seafood according to the present invention contains glucomannan, a bactericidal agent for seafood, and water.
As a seafood ingredient (hereinafter referred to as “food ingredient”) for producing a heated seafood food, the seafood itself or a processed food obtained by processing the seafood can be used.
Examples of the seafood include marine products such as fish, crustaceans, cephalopods and shellfish.
Examples of the fish include cod, hoki, sawara, horse mackerel, hokke, flounder, mackerel, salmon, sardine, thailand, guchi, esos, prickly fish, mamakari, and shark. Examples of crustaceans include various shrimps and crabs. Examples of cephalopods include various squids and octopuses. Examples of shellfish include clams, clams and scallops.
Forms of processed foods include chunks of cuts and blocks, peeled shells and pillars, processed foods such as minced and surimi obtained by cutting, finely pulverizing, or grinding. it can.
The food material may be seasoned with a seasoning or the like as necessary. Seasoning may be performed during heating, which will be described later.

As an antibacterial agent as an antibacterial component of the antibacterial treatment liquid, any antibacterial agent can be used without particular limitation as long as it has an antibacterial effect on fish and shellfish. The antibacterial agent is preferably water-soluble and further does not impair the water retention function due to the gelation of glucomannan. Examples of effective components of such antibacterial agents include glycine, organic acids having antibacterial activity, and salts of organic acids. At least one of these can be used as an antibacterial agent.
Examples of the organic acid include acetic acid, citric acid, fumaric acid, succinic acid, and malic acid. Examples of the organic acid salt include sodium acetate, sodium citrate, and sodium malate.
Among these, it is more preferable to use at least one of glycine and sodium acetate.

The concentration of the antibacterial agent in the antibacterial treatment solution may be set so as to obtain the desired antibacterial effect, and is not particularly limited. The content of the bacteriostatic agent in the bacteriostatic treatment liquid varies depending on the type of bacteriostatic agent, and is selected from the range of 0.001% by mass to 10% by mass, more preferably 1.4% by mass to 4.2% by mass. It is preferable to do.
The content ratio of glucomannan in the antibacterial treatment solution may be set so as to obtain the desired antibacterial effect, and is not particularly limited. The content ratio of glucomannan in the antibacterial treatment liquid is preferably selected from 0.001% by mass to 5% by mass, more preferably from 0.1% by mass to 0.15% by mass.
Moreover, it is preferable to adjust the density | concentration of the antibacterial agent and glucomannan in the liquid for antibacterial treatment according to the quantity of the foodstuff of a process target. The antibacterial agent is preferably set to be in the range of 0.01% by mass to 5% by mass with respect to the food. Glucomannan is preferably 0.04% by mass to 0.06% by mass, more preferably 0.04% by mass to 0.056% by mass, and still more preferably 0.056% by mass with respect to the foodstuff. it can.
Adjustment of the amount of these ingredients applied to the food is either one of these concentrations in the antibacterial treatment liquid or the amount of the food to be treated (for example, the amount of food input into the immersion liquid in the case of the dipping method). Can be performed.
Glucomannan is a component for solidification (gelation) of an antibacterial treatment solution, and can be used without limitation as long as it can be used for food. For example, glucomannan obtained by purification from konjac koji by a conventional method can be used. In addition, commercially available purified glucomannan, for example, trade name, Fine Mannan (Tatsuno Shoten Co., Ltd.), and glucomannan preparations containing alkaline preparation (bicarbonate) (trade name, Naubest MX-1 (Nippon Kayaku Food Techno Co., Ltd.) ) Etc.) can also be used.

  As the liquid medium of the antibacterial treatment liquid, a liquid medium containing at least water is used. In addition to water, various additives such as seasonings can be added to the liquid medium. The water in the antibacterial treatment liquid constitutes the balance of each of the above components in the antibacterial treatment liquid, and the content thereof is preferably 80% by mass or more and less than 100% by mass, more preferably 80% by mass or more and 90%. It is possible to select from below the mass.

The antibacterial treatment liquid is gelled after being applied to the surface or inside of the food material and is effectively immobilized, and the antibacterial action can be continued. Since glucomannan has the property of being easily gelled in alkalinity, the antibacterial treatment solution is preferably alkaline, and more preferably weakly alkaline. From such a viewpoint, the pH of the antibacterial treatment solution is preferably selected from the range of 8-12. More preferably, it can be set to pH 8-11, More preferably, it can be set to pH10.
If necessary, an alkaline agent may be added to the antibacterial treatment solution to adjust its pH from the viewpoint of the effect of the aforementioned glucomannan. Any alkalizing agent can be used for food as long as it does not affect the action of the antibacterial agent. Examples of such an alkalizing agent include calcium hydroxide, sodium bicarbonate, sodium carbonate, potassium carbonate and the like, and at least one of these can be used.
The temperature at the time of preparation of the antibacterial treatment liquid can be selected in consideration of solubility of components such as glucomannan and antibacterial agent in water and avoiding gelation of glucomannan. For example, the temperature at the time of preparation of the antibacterial treatment liquid may be selected from the range of 10 ° C. to 70 ° C. at which each component of the antibacterial treatment liquid is dissolved and gelation of glucomannan does not occur. preferable.

The antibacterial treatment liquid can be used for bacteriostatic treatment in a method for sterilizing heated seafood products and a method for producing a sterilized heated seafood food.
The bactericidal method for heated seafood using a bactericidal solution is as follows:
(I) an antibacterial treatment step of bringing the food material into contact with an antibacterial treatment liquid containing glucomannan, a bacteriostatic agent and water;
(II) a heating step of heating the food holding the antibacterial treatment liquid at a temperature of 50 ° C. or higher.
Moreover, this antibacterial method can be used for the heat processing of the fishery foodstuff which added the antibacterial agent in the manufacturing method of the heated seafood food. Such a manufacturing method can have the following steps.
(A) A bacteriostatic agent treatment step in which a foodstuff is brought into contact with a bacteriostatic liquid containing glucomannan, a bacteriostatic agent and water.
(B) The heating process which heats the foodstuff which hold | maintained the liquid for antibacterial treatment at the temperature of 50 degreeC or more, and obtains the processed seafood food by which the antibacterial process was carried out.
In the bacteriostatic agent treatment steps (I) and (A), as a method of bringing the food material into contact with the bacteriostatic solution containing glucomannan, bacteriostatic agent and water, There is no particular limitation as long as it can be added. For example, a coating method, a spray method, a dipping method, or the like can be used. An immersion method is preferably used in order to allow the antibacterial treatment solution to sufficiently penetrate into the food material.
In addition, the temperature when applying the antibacterial treatment liquid to the food, for example, the temperature of the immersion liquid when using the dipping method, is more likely to penetrate into the food at a medium temperature (for example, 20 ° C. or more and less than 50 ° C.). In long-time immersion, it is preferable to carry out at a low temperature (for example, 1 ° C. or more and 10 ° C. or less). It is more preferable to set the temperature at which the glucomannan imparted to the food does not gel, for example, in the range of 1 ° C. or more and less than 50 ° C.
What is necessary is just to set the provision amount to the foodstuff of the liquid for bactericidal treatment so that the target effect may be acquired. When using the dipping method, the amount applied to the food can be adjusted by the dipping time. The immersion time is preferably at least 4 hours. The upper limit of the immersion time is not particularly limited, but can be set from the degree of saturation of the intended effect and the relationship with the process work efficiency, for example, 18 hours or less.

In heating process (II) and (B), the foodstuff which added the liquid for antibacterial treatment can be heated, and the heated seafood food can be obtained. The heating temperature is a temperature at which glucomannan added to the food material together with the antibacterial agent gels, and is preferably 50 ° C. or higher. The upper limit of the temperature of the heat treatment may be determined in consideration of the influence of the heating temperature on the characteristics of the food material (for example, quality such as texture and flavor). In general, the heating temperature is preferably 80 ° C. or higher and 100 ° C. or lower.
The heat treatment of the foodstuff to which the antibacterial treatment liquid is applied can be performed by a method such as boiling, cooking oil, dry heat using an oven, or wet heat using steam.
Due to the heat treatment, the glucomannan adhering to and / or penetrating with the antibacterial agent is gelled, and the antibacterial agent is fixed to the heated seafood and the antibacterial effect is maintained, thereby maintaining the longevity of the heated food. Further improvement can be achieved and storage stability is improved. Furthermore, the gelled glucomannan retains moisture together with the antibacterial agent, has an appropriate viscosity and elasticity, and can maintain the quality such as the texture of the heated seafood.
The cooked seafood obtained in this way has a long shelf life, does not deteriorate in quality during storage, and is used as a product to be eaten directly or after cooking, as well as ingredients for the production of various processed foods. Can be used as

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
(Test Example 1)
<Distribution of bacteria>
(A) Method Divide shrimp into shells, midgut glands, and muscles. Add 10 times the amount (by mass) of phosphate buffered saline (PBS Tablet (Takara Bio Inc.) according to the method specified by the manufacturer) to each site, perform a stomacher treatment for 1 minute, and dilute water 9mL The number of general viable bacteria was measured by serial dilution using PBS (3M Japan Co., Ltd.). Moreover, 3 mL of the solution after the stomacher treatment was put into a test tube, and the number of bacteria was measured by a conventional method (agar medium mixing method) after heating at 70 ° C. for 20 minutes.
(B) Results FIG. 1 shows the inspection results. FIG. 1 (A) shows the number of general viable bacteria, and FIG. 1 (B) shows the result of measurement of the number of heat-resistant bacteria.
As shown in FIG. 1, not only shrimp shells and muscles, but also 10 ⁶ to 10 ⁷ CFU / g of general live bacteria exist in the midgut gland, and the number of bacteria is one order or more higher than other parts, Furthermore, thermostable bacteria were also detected.

(Examples and Comparative Examples)
<Preservation test>
(A) Method In a dipping bath, 0.04% by mass of glucomannan (Glucomannan preparation, product name: Nowbest MX-1; Nippon Kayaku Food Techno Co., Ltd.), 0.91 mass based on the shrimp weight % Sodium bicarbonate and 1% by weight bacteriostatic agent (glycine: 0.45%, sodium acetate: 0.35%, sodium citrate: 0.03%, sodium malate 0.02%, succinic acid 0.008% , Citric acid 0.007%, other food materials: 0.135%, based on mass), add tap water in the amount of shrimp soak and dissolve them, and bactericidal treatment liquid as immersion liquid To prepare. Add shrimp to it and immerse it at 5 ° C overnight. The shrimp is taken out from the antibacterial treatment solution and subjected to a heat treatment (80 ° C. or more, 15 minutes) to obtain a boiled processed shrimp processed product (shrimp processed product 1). Immediately after the shrimp processed product 1 was heat-treated, the number of viable bacteria in a sample stored at 20 ° C. for 3 days, 5 days, and 7 days was measured by a conventional method (agar medium mixing method).
Moreover, except not containing glucomannan, the immersion liquid was prepared in the same manner as described above, and the shrimp was processed in the same manner as described above to obtain a heated shrimp processed product (shrimp processed product 2 as a comparative example). . Further, an immersion liquid is prepared in the same manner as described above except that it does not contain an antibacterial agent, and the shrimp is processed in the same manner as described above to obtain a heated shrimp processed product (shrimp processed product 3 as a comparative example). It was. In the same manner as described above, the number of general viable bacteria of these comparative products immediately after the heat treatment, which was stored at 20 ° C. for 3 days, 5 days, and 7 days, was measured by a conventional method (agar medium mixing method).
(B) Result The measurement result of the number of general viable bacteria is shown in FIG. As shown in FIG. 2, the shrimp processed product was not enriched even when stored at 20 ° C. for 7 days.

<Yield>
(A) Method The yield was calculated from the weight before and after heating of the shrimp processed product 1 according to the present invention obtained by the same method as in the storage stability test.
In addition, the yield of the shrimp processed product 2 and the shrimp processed product 3 as comparative objects obtained by the same method as the storage stability test was also calculated from the weight before and after heating.
(B) Results Table 1 shows the obtained yield results. As shown in Table 1, in the shrimp processed product 1 according to the present invention, that is, by the combination of the antibacterial agent and glucomannan, the yield was improved by 16.5% with respect to the shrimp processed product 2 containing only the antibacterial agent. .

<Water activity>
(A) Method Water activity of raw material shrimp and shrimp processed product 1 obtained by the same method as the storage stability test using this raw material shrimp was measured by a conventional method.
(B) Results Table 1 shows the measurement results of water activity.

  As shown in Table 2, the water activity of the raw shrimp and the shrimp processed product 1 is equivalent, and even when subjected to treatment with a bactericidal treatment solution containing a bactericidal agent and glucomannan and heat treatment, these water activities There was no change.

<Sensory evaluation>
(A) Method A panel shows a shrimp processed product (shrimp processed product 1 according to the present invention) obtained by the same method as the storage stability test and a boiled shrimp (comparative example) obtained by treating shrimp as a raw material at 100 ° C. for 3 minutes. After eating, sensory evaluation was performed according to the following criteria.
(Evaluation criteria) ○: Good, Δ: Slightly inferior, X: Remarkably inferior
(B) Results Table 3 shows the sensory evaluation results.

  As shown in Table 3, the tastes of these products were comparable. As for the texture, the untreated area consisting of boiled shrimp became solid and became a texture that was crispy, but the glucomannan + bacteriostatic treatment area consisting of shrimp processed product 1 was not hard, The original texture of shrimp remained.

Claims (18)

An antibacterial treatment step of bringing the seafood ingredients into contact with an antibacterial treatment solution having a pH of 8 to 12 containing glucomannan, a bacteriostatic agent and water;
A heating process for obtaining a heated seafood food by heating the seafood food holding the antibacterial treatment liquid at a temperature at which glucomannan gels;
A method for sterilizing heated seafood, characterized by comprising:   The method for sterilizing a heated seafood product according to claim 1, wherein the heating temperature in the heating step is 50 ° C or higher.   The sterilization of the heated seafood according to claim 1 or 2, wherein the contact between the seafood food and the antibacterial treatment liquid is performed by immersing the seafood food in the antibacterial treatment liquid. Method.   The method for sterilizing heated seafood according to claim 3, wherein the fishery food is immersed in the sterilization treatment solution for 4 hours or more.   The method for sterilizing a heated seafood product according to any one of claims 1 to 4, wherein the sterilizing agent treatment step is performed at 1 ° C or higher and lower than 50 ° C.   The heated fish and shellfish according to any one of claims 1 to 5, wherein the antibacterial treatment liquid contains the antibacterial agent at a ratio of 0.01% by mass to 5% by mass with respect to the fishery products. Of antibacterial foods.   The heated fish and shellfish food according to any one of claims 1 to 6, wherein the antibacterial agent contains at least one selected from glycine, an organic acid and a salt of an organic acid as an antibacterial active ingredient. Antibacterial method.   8. The bacteriostatic of heated seafood according to claim 7, wherein the organic acid and the salt of the organic acid are selected from citric acid, fumaric acid, succinic acid, acetic acid, sodium acetate, sodium citrate and sodium malate. Method.   The heated fish and shellfish according to any one of claims 1 to 8, wherein the antibacterial treatment liquid contains glucomannan in a proportion of 0.04% by mass to 0.056% by mass with respect to the seafood ingredients. Of antibacterial foods.   The method for sterilizing heated seafood according to claim 9, wherein a ratio of glucomannan to the seafood is 0.056% by mass.   The method for sterilizing a heated seafood product according to any one of claims 1 to 10, wherein the sterilization treatment solution contains an alkalizing agent.   The method for sterilizing a heated seafood product according to claim 11, wherein the alkalizing agent contains at least one of calcium hydroxide and sodium bicarbonate. A method for producing a heated seafood product, including a heat treatment of a seafood product to which an antibacterial agent is added,
The heated fishery product, wherein the heat treatment of the fishery food material to which the antibacterial agent is added is performed by the method for sterilizing the heated fishery food product according to any one of claims 1 to 12. A method for producing food. A liquid for bactericidal treatment of heated seafood foods , comprising glucomannan, a bactericidal agent for fish and shellfish, and water, and having a pH of 8-12 .   The liquid for bactericidal treatment of cooked seafood food according to claim 14, wherein the bactericidal agent contains at least one selected from glycine, organic acids and salts of organic acids as a bactericidal effective ingredient.   The antibacterial of heated seafood according to claim 15, wherein the organic acid and the salt of the organic acid are selected from citric acid, fumaric acid, succinic acid, acetic acid, sodium acetate, sodium citrate and sodium malate. Treatment liquid.   The liquid for bactericidal treatment of heated seafood products according to claim 15 or 16, comprising an alkalizing agent.   The liquid for bactericidal treatment of heated seafood products according to claim 17, wherein the alkalizing agent contains at least one of calcium hydroxide and sodium hydrogen carbonate.

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