JP6894966B2 - Heat-treated sterilization method for preserving the ink of choreoid cephalopod mollusks - Google Patents
Heat-treated sterilization method for preserving the ink of choreoid cephalopod mollusks Download PDFInfo
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- 238000000034 method Methods 0.000 title claims description 22
- 230000001954 sterilising effect Effects 0.000 title claims description 16
- 241000238366 Cephalopoda Species 0.000 title claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 title claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 18
- 244000005700 microbiome Species 0.000 claims description 6
- 235000013324 preserved food Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 5
- 230000036512 infertility Effects 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 239000000976 ink Substances 0.000 description 18
- 239000000047 product Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 241000238413 Octopus Species 0.000 description 2
- 241000238371 Sepiidae Species 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- VYFYYTLLBUKUHU-UHFFFAOYSA-N dopamine Chemical compound NCCC1=CC=C(O)C(O)=C1 VYFYYTLLBUKUHU-UHFFFAOYSA-N 0.000 description 2
- 231100000206 health hazard Toxicity 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010014970 Ephelides Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241001481165 Nautilidae Species 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229940098363 cuttle fish ink Drugs 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 229960003638 dopamine Drugs 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 238000012414 sterilization procedure Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 229960004441 tyrosine Drugs 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Description
発明の名称が示すように、本発明の対象は、コレオイド頭足類（Ｃｏｌｅｏｉｄ Ｃｅｐｈａｌｏｐｏｄ）軟体動物、特に、甲イカ、ヤリイカおよびそれらのすべての亜種の墨を保存するための熱処理による滅菌方法である。 As the name of the invention suggests, the subject of the invention is a heat-treated sterilization method for the preservation of Cuttlefish cephalopod mollusks, especially Cuttlefish, Squid and all their subspecies. is there.
本発明は、以下に述べる方法の各工程における特別の技術的特徴によって、特徴付けられる。それらの工程は一緒になって、特定の有効保存期間および賞味期間細菌増殖がなく、すべての国の食品品質規制の保存価値に適合する安定な製品であることを確実にする。 The present invention is characterized by special technical features in each step of the method described below. Together, these steps ensure a stable product that is free of bacterial growth for a specific shelf life and best-by date and meets the storage value of food quality regulations in all countries.
本発明は、したがって、保存のための滅菌方法の分野に属する。 The present invention therefore belongs to the field of sterilization methods for storage.
ヒゲダコ（Ｃｉｒｒｉｎａ）亜目のオウムガイ科（Ｎａｕｔｉｌｉｄａｅ）およびタコ以外のすべての頭足類（ｃｅｐｈａｌｏｐｏｄｓ）は、墨として知られる色素を分泌することができる。この墨は、特定の料理の調理に用いられる。 All cephalopods except the Nautilidae of the suborder Cirrina and the octopus can secrete a pigment known as ink. This ink is used to cook certain dishes.
コレオイド頭足類または頭足綱鞘形亜綱（Ｃｏｌｅｏｉｄ Ｃｅｐｈａｌｏｐｏｄ）軟体動物の墨は、基本的に粘液およびメラニンからなる。メラニンは、ヒトおよび動物において、浅黒い肌、そばかすおよび髪の毛を構成する色素である。生物の種に依存して、墨は特定の種類のアミノ酸、例えば、タウリン、リジン、チロシンおよびドーパミンなどを含む。墨の色は、種および化学的性質に依存し、タコの墨は黒い傾向があり、イカの墨はより青みがかり、甲イカの墨は茶色がかっている。 Cephalopods or cephalopods Coleoids (Coleoid Cephalopod) Mollusc inks consist essentially of mucus and melanin. Melanin is a pigment that makes up dark skin, freckles and hair in humans and animals. Depending on the species of the organism, ink contains certain types of amino acids, such as taurine, lysine, tyrosine and dopamine. The color of the ink depends on the species and chemistry, the octopus ink tends to be black, the squid ink is more bluish, and the cuttlefish ink is brownish.
魚介類の保存は、保存すべき魚介類を缶詰めして調製し、その後、これを滅菌する。食品を容器内で高温にすることによって達成される滅菌は、微生物および細菌を排除するために不可欠である。容器を気密に密封することにより、このようにして保存された魚介類は、包装された後も長い間完全な状態で摂取することができる。密封不良または小さな穴のような異常が容器内で観察される場合、食品は消費に適していない。真空シーリングは、これらの食料品を保存するために重要であり、どのような変更も有害である可能性がある。 The preservation of seafood is prepared by canning the seafood to be preserved, and then sterilizing it. Sterilization achieved by heating food to high temperatures in containers is essential to eliminate microorganisms and bacteria. By hermetically sealing the container, the seafood preserved in this way can be ingested in perfect condition for a long time after being packaged. If abnormalities such as poor sealing or small holes are observed in the container, the food is not suitable for consumption. Vacuum sealing is important for preserving these groceries and any changes can be detrimental.
現在までのところ、コレオイド頭足類軟体動物の墨は、大部分が新鮮または凍結のいずれかで販売されているので、低温殺菌法以外のそれらの缶詰および保存のための滅菌手順は知られていない。コレオイド頭足類軟体動物の缶詰を保存しようとする試みが行われたとしても、各国の食品規制に適合する保存を達成する商業的プロセスが知られていな故に、成功することはなかった。 To date, most of the choleoid cephalopod mollusk inks are sold either fresh or frozen, so sterilization procedures for their canning and storage other than pasteurization are known. Absent. Attempts to preserve canned choreoid cephalopod mollusks have been unsuccessful due to the lack of known commercial processes to achieve preservation in compliance with national food regulations.
したがって、本発明の目的は、保存すべき頭足類の墨をしばらくの間安全且つ滅菌状態とし、その後、健康被害なしに且つ料理で使用するための適切な味覚安定性をもって使用することにある。 Therefore, an object of the present invention is to keep cephalopod ink to be preserved in a safe and sterilized state for a while, and then to use it without any health hazard and with appropriate taste stability for use in cooking. ..
本発明の目的は、異なる国々で確立された食品安全規則に適合して保存し、且つその後、健康被害なしに使用することを可能にするコレオイド頭足類軟体動物の墨を製缶し保存するための熱処理による滅菌方法である。 An object of the present invention is to make and store choleoid cephalopod mollusk ink that can be stored in compliance with food safety regulations established in different countries and then used without health hazards. This is a sterilization method by heat treatment.
滅菌とは、生存微生物を含まない生成物が得られるプロセスをいう。滅菌方法は製品の微生物負荷またはより耐性のある微生物を排除することができるように設計、検証および実施されなければならない。 Sterilization refers to the process of obtaining a product that is free of living microorganisms. Sterilization methods must be designed, validated and implemented to eliminate microbial loading or more resistant microbial loading of the product.
最終製品のバッチ内のすべての微生物単位を完全に破壊しなければ、無菌性を確実に証明することができないと仮定すると、無菌性は確率論的な用語で定義され、製品の単位が汚染される確率が許容できるほどわずかであることとみなされる。重要な生成物は、微生物が活性型または潜在型で存在する確率が百万分の一（１，０００，０００個中１個）以下（すなわち、１０−６の無菌性保証レベル）である場合に無菌であると考えられる。 Assuming that sterility cannot be reliably proven without completely destroying all microbial units in the final product batch, sterility is defined in stochastic terms and the product units are contaminated. Is considered to be an acceptablely small probability. An important product is when the probability that the microorganism is present in active or latent form is less than one millionth (1 in 1,000,000) (ie, a sterility assurance level of 10-6). Is considered to be sterile.
本発明の方法は、以下の工程を含む：
反応容器中における墨の均質化および少なくとも７０℃の温度で１０分間以上維持する低温殺菌処理のための第一の熱処理。
均質化された墨の、３０℃より低い温度に設定されたタンク内での冷却および前記タンク内での前記墨の温度を低下させるために前記墨を維持すること。
プロセスは、充填、回転、ブローイングおよび消費期限の標示へと続く。
第二の熱処理が、その後、微生物が存在しないことを確実にする滅菌温度を達成するようにオートクレーブ内で実施され、１つの可能な実施形態では、係数ｆ０＞６である。温度は、製品が熱処理によって達成される有効期間の間中安定であることを確保するため、缶詰される量に依存して変動するある時間、１１０℃よりも高く維持されなければならない。
The method of the present invention includes the following steps:
The first heat treatment for homogenization of black ink in the reaction vessel and pasteurization treatment that is maintained at a temperature of at least 70 ° C. for 10 minutes or longer.
Maintaining the black ink to cool the homogenized black ink in a tank set to a temperature below 30 ° C. and to reduce the temperature of the black ink in the tank.
The process continues with filling, rotation, blowing and expiration marking.
A second heat treatment is then performed in the autoclave to achieve a sterilization temperature that ensures the absence of microorganisms, with a coefficient f 0 > 6 in one possible embodiment. The temperature must be maintained above 110 ° C. for some time, which varies depending on the amount of canned food, to ensure that the product is stable throughout the shelf life achieved by the heat treatment.
オートクレーブ内で実施される第二の熱処理の温度と時間は、缶詰される量に依存して変化する。 The temperature and time of the second heat treatment performed in the autoclave will vary depending on the amount of canned food.
他に示されない限り、本明細書で使用される全ての技術的および科学的要素は、本発明が関係する当業者によって慣習的に理解される意味を有する。本発明の実施において、明細書に記載されているものと類似のまたは同等の手順および材料を使用することができる。 Unless otherwise indicated, all technical and scientific elements used herein have the meaning customarily understood by those skilled in the art to which this invention relates. In practicing the present invention, procedures and materials similar to or equivalent to those described herein can be used.
明細書および特許請求の範囲を通して、「含む」、「備える」およびその変形は、他の技術的特徴、添加物、成分または工程を排除するものではない。本分野の専門家にとって、本発明の他の目的、利点および特徴は、部分的には明細書の記載から、部分的には本発明による実施から明らかになるであろう。 Throughout the specification and claims, "comprising", "providing" and modifications thereof do not preclude other technical features, additives, ingredients or steps. For experts in the art, other objectives, advantages and features of the invention will become apparent, in part, from the description in the specification and in part from the practice of the invention.
本明細書でなされた説明を完結し、本発明の特徴の理解を助けるために、その実用的な実施形態の好ましい実施例によれば、この説明は、限定的ではないが、以下に示す図面のセットを伴う。 In order to complete the description made herein and aid in understanding the features of the invention, according to preferred embodiments of its practical embodiments, this description is not limited, but the drawings shown below. Accompanied by a set of.
以下では、提案されている発明の好適な実施形態の一形態が、説明される。 In the following, one embodiment of a preferred embodiment of the proposed invention will be described.
本発明の方法は、上述したように以下の工程を含み、その好ましい実施形態において：
反応容器中における墨の均質化および少なくとも７０℃の温度で１０分間以上維持する低温殺菌処理のための第一の熱処理（１）。
均質化された墨の、３０℃より低い温度に設定されたタンク内での冷却（２）および前記タンク内での前記墨の温度を低下させるために前記墨を維持すること。
プロセスは、充填、回転、ブローイングおよび消費期限の標示（３）へと続く。
第二の熱処理（４）が、その後、微生物が存在しないことを確実にする滅菌温度を達成するようにオートクレーブ内で実施され、１つの可能な実施形態では、係数ｆ０＞６である。この処理によって保証される温度は１１０度より高くなければならず、これによって製品は当該処理により与えられる有効期間の間安定に保たれることが保証される。
As described above, the method of the present invention comprises the following steps, in a preferred embodiment thereof:
The first heat treatment for homogenization of black ink in the reaction vessel and pasteurization treatment maintained at a temperature of at least 70 ° C. for 10 minutes or longer (1).
Cooling the homogenized black ink in a tank set to a temperature lower than 30 ° C. (2) and maintaining the black ink to reduce the temperature of the black ink in the tank.
The process continues with filling, rotation, blowing and expiration marking (3).
A second heat treatment (4) is then performed in the autoclave to achieve a sterilization temperature that ensures the absence of microorganisms, with a coefficient f 0 > 6 in one possible embodiment. The temperature guaranteed by this treatment must be higher than 110 degrees, which ensures that the product remains stable for the lifetime provided by the treatment.
場合により、均質化プロセスおよび第一の熱処理中に増粘剤を添加することができる。 Optionally, a thickener can be added during the homogenization process and the first heat treatment.
オートクレーブ中で行われる第二の熱処理は、最低初期温度および最低プロセス温度を有し、時間は缶詰の量に応じて変化する。 The second heat treatment performed in the autoclave has a minimum initial temperature and a minimum process temperature, the time of which varies depending on the amount of canned food.
本発明の本質およびその実施手段を十分に説明してきたが、同じ本質の範囲内で、本明細書に例示されているものとは異なる他の実施形態においてなされてもよく、基本的な原則を変更、変化、または修飾しない限り、同様に拡張されるものとする。
Although the essence of the present invention and the means for carrying it out have been fully described, the basic principles may be made within the same essence and in other embodiments different from those exemplified herein. Unless changed, changed, or modified, it shall be extended as well.
Claims (4)
反応容器中における墨の均質化および少なくとも７０℃の温度で１０分間以上維持する低温殺菌処理のための第一の熱処理（１）工程、
均質化された墨の、３０℃より低い温度に設定されたタンク内での冷却（２）および前記タンク内での前記墨の温度を低下させるために前記墨を維持する工程、
缶への前記墨の充填および消費期限の標示（３）へと続く工程、そして
缶詰される量に依存するある時間、１１０℃以上の滅菌温度であって、微生物が存在しないことを確実にする係数ｆ０＞６の無菌性保証レベルを達成するためのオートクレーブ内で実施される第二の熱処理（４）からなる工程、を含み、
前記第二の熱処理の温度および時間が、以下の表に記載した缶詰される量によって変動することを特徴とする、滅菌方法。
First heat treatment (1) step for homogenization of black ink in a reaction vessel and pasteurization treatment maintained at a temperature of at least 70 ° C. for 10 minutes or longer.
Cooling of the homogenized black ink in a tank set to a temperature lower than 30 ° C. (2) and the step of maintaining the black ink to reduce the temperature of the black ink in the tank.
The process of filling the can with the ink and marking the expiration date (3), and ensuring that the sterilization temperature is 110 ° C. or higher for a period of time depending on the amount of canned food, and that no microorganisms are present. step consisting second heat treatment (4) carried out in an autoclave to achieve a sterility assurance level of coefficients f 0> 6, only including,
A sterilization method , characterized in that the temperature and time of the second heat treatment vary depending on the amount of canned foods listed in the table below.
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