JP7479724B2 - チルド水産物の賞味期限を延ばす方法 - Google Patents
チルド水産物の賞味期限を延ばす方法 Download PDFInfo
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- JP7479724B2 JP7479724B2 JP2022553189A JP2022553189A JP7479724B2 JP 7479724 B2 JP7479724 B2 JP 7479724B2 JP 2022553189 A JP2022553189 A JP 2022553189A JP 2022553189 A JP2022553189 A JP 2022553189A JP 7479724 B2 JP7479724 B2 JP 7479724B2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- Nutrition Science (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
チルド水産物の賞味期限を延ばすためのコンパウンドで、重量部で以下の成分が含まれる。15部の変性カルボキシメチルキトサン、5部のペクチン、2部のオレイン酸、1部の酵母セレン、1部のナタマイシン、2部のナイシンレンサ球菌。
チルド水産物の賞味期限を延ばすためのコンパウンドで、重量部で以下の成分が含まれる。19部の変性カルボキシメチルキトサン、8.5部のペクチン、2.5部のオレイン酸、1.2部の酵母セレン、1.5部のナタマイシン、3.5部のナイシンレンサ球菌。
チルド水産物の賞味期限を延ばすためのコンパウンドで、重量部で以下の成分が含まれる。20部の変性カルボキシメチルキトサン、12部のペクチン、5部のオレイン酸、3部の酵母セレン、3部のナタマイシン、6部のナイシンレンサ球菌。
実施例2との違いは、ペクチンがコンパウンドに添加されておらず、他のステップが同じであるということである。
実施例2との違いは、コンパウンドにオレイン酸が添加されておらず、他のステップは同じであるということである。
実施例2との違いは、コンパウンドに酵母セレンが添加されておらず、他のステップが同じであるということである。
例2との違いは、コンパウンドにナタマイシンとナイシンレンサ球菌が添加されておらず、他のステップが同じであるということである。
1.材料
浙江省舟山水族館から購入され、長さ約300mm、重さ1000gの新鮮なペルーイカ(Dosidicus gigas)を準備し、アイスキューブ付きのインキュベーターに入れ、使用するために30分間以内に実験室に戻した。
イカの皮をむき、内臓を取り、体軸に沿って長さ、幅、高さを約3 cm x 3 cm x1cmのイカ片に切り、そのチルド水産物を55%CO2、25%N2、20%O2の組み合わせの混合ガス中で低温プラズマビームを用いて30秒間処理した。次に、チルド水産物を、実施例1~3および比較例1~4で調製したコンパウンドを用いて10分間に浸漬し超音波処理し、取り出して1分間放置し、4℃の冷蔵庫に入れて保管した。同時に、実施例2に基づいて、低温プラズマ処理なしおよびコンパウンド浸漬処理なしのサンプルを、それぞれ対照1および対照2として使用した。0.5%亜硫酸ナトリウム化学鮮度保持剤と何も処理しないサンプルをそれぞれ対照3、対照4とし、それぞれ0日目、5日目、10日目、15日目のサンプルの細菌総数(測定方法はGB/T 4789.2に参照する)とTVB-N(測定方法はGB 2733-2015に参照する)を測定した。
Claims (9)
- 重量部で、15~20部の変性カルボキシメチルキトサン、5~12部のペクチン、2~5部のオレイン酸、1~3部の酵母セレン、1~3部のナタマイシン、2~6部のナイシンレンサ球菌の成分を含む、ことを特徴とするチルド水産物の賞味期限を延長するコンパウンド。
- 重量部で、18~20部の変性カルボキシメチルキトサン、8~10部のペクチン、2~3部のオレイン酸、1~2部の酵母セレン、1~2部のナタマイシン、2~4部のナイシンレンサ球菌の成分を含む、ことを特徴とする請求項1に記載のチルド水産物の賞味期限を延長するコンパウンド。
- 重量部で、19部の変性カルボキシメチルキトサン、8.5部のペクチン、2.5部のオレイン酸、1.2部の酵母セレン、1.5部のナタマイシン、3.5部のナイシンレンサ球菌の成分を含む、ことを特徴とする請求項2に記載のチルド水産物の賞味期限を延長するコンパウンド。
- 変性カルボキシメチルキトサンの製造について、カルボキシメチルキトサンとL-システイン塩酸塩を質量比1:1-1.5により混合し、室温で2-3時間振とうして変性カルボキシメチルキトサンを得るというステップ1と、
前記コンパウンドの配合比率に従ってペクチン、オレイン酸及びステップ1で得られた変性カルボキシメチルキトサンを混合し、高速で2-3時間撹拌した後、酵母セレン、カナマイシン及びナイシンレンサ球菌を加えて低速で30-60分間撹拌し、前記コンパウンドを得るというステップ2と
を含む、ことを特徴とする請求項1~3のいずれか一項に記載のチルド水産物の賞味期限を延長するコンパウンドの製造方法。 - 前記高速が5000-8000rpm、前記低速が300-500rpmである、ことを特徴とする請求項4に記載の製造方法。
- 混合ガスを用いてチルド水産物を処理すると、チルド水産物を前記コンパウンドに浸漬するというステップを含む、ことを特徴とする請求項1~3のいずれか一項に記載のコンパウンドを用いてチルド水産物の賞味期限を延長する方法。
- まず低温プラズマビームを使って、55%CO2、25%N2、及び20%O2を組み合う混合ガス中で、前記チルド水産物を20-30秒間処理してから、前記チルド水産物を前記コンパウンドに浸漬して10-15分間超音波処理した後、取り出して1-2分間静置し、4℃の冷蔵庫内に貯蔵する、ことを特徴とする請求項6に記載の方法。
- 低温プラズマビームの電圧は50-60kVである、ことを特徴とする請求項7に記載の方法。
- 前記チルド水産物は魚類製品である、ことを特徴とする請求項6に記載の方法。
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