JPH0292253A - Sterilization of spice - Google Patents
Sterilization of spiceInfo
- Publication number
- JPH0292253A JPH0292253A JP63244261A JP24426188A JPH0292253A JP H0292253 A JPH0292253 A JP H0292253A JP 63244261 A JP63244261 A JP 63244261A JP 24426188 A JP24426188 A JP 24426188A JP H0292253 A JPH0292253 A JP H0292253A
- Authority
- JP
- Japan
- Prior art keywords
- vessel
- spice
- spices
- container
- sterilization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013599 spices Nutrition 0.000 title claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 title abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000007664 blowing Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 5
- 230000008595 infiltration Effects 0.000 claims description 5
- 238000001764 infiltration Methods 0.000 claims description 5
- 241000234282 Allium Species 0.000 abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 5
- 240000002234 Allium sativum Species 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000004611 garlic Nutrition 0.000 abstract description 4
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000013077 target material Substances 0.000 description 2
- 238000003466 welding Methods 0.000 description 2
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000008474 Pimenta dioica Species 0.000 description 1
- 235000006990 Pimenta dioica Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000001115 mace Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（イ）産業上の利用分野
本発明はガーリンク、オニオン、コシヨーカルダモン、
ナツメグ、メース、オールスパイス、アニス、キャラウ
ェー、クミン、フエネグリーク、コリアンダー、クロー
ブ、ローレル等飲食物の調味加工に用いられる香辛料の
殺菌方法に関するものである。[Detailed description of the invention] (a) Industrial application field The present invention relates to garlink, onion, koshiyo cardamom,
This invention relates to a method for sterilizing spices used in seasoning foods and drinks, such as nutmeg, mace, allspice, anise, caraway, cumin, fenugreek, coriander, cloves, and laurel.
（ロ）従来の技術
従来、この種の香辛料の殺菌にはエチレンオキサイドや
プロピレンオキサイド等の化学薬品が用いられてきたが
、作業性、薬害、味覚の保持等の点で問題があり、化学
薬品を使用しない流動層乾燥機、真空減圧乾燥機などを
利用した殺菌方法が開発研究されている。(b) Conventional technology Conventionally, chemicals such as ethylene oxide and propylene oxide have been used to sterilize this type of spice, but there are problems in terms of workability, chemical damage, and retention of taste. Sterilization methods that do not use fluidized bed dryers, vacuum dryers, etc. are being developed and researched.
（ハ）発明が解決しようとする課題
従来の化学薬品を用いる殺菌方法は殺菌力は強いが上記
のように種々な問題点があり、化学薬品を用いない殺菌
方法は殺菌力が弱く、調理前に食品衛生基準に達するま
での殺菌を行なうことができなかった。そのため、調理
時の加熱や煮沸による補充的な殺菌に頼らざるを得ない
のが現状である。(c) Problems to be solved by the invention Conventional sterilization methods that use chemicals have strong sterilization power, but they have various problems as mentioned above, while sterilization methods that do not use chemicals have weak sterilization power and It was not possible to sterilize food to meet food hygiene standards. Therefore, at present, we have no choice but to rely on supplementary sterilization by heating or boiling during cooking.
しかしながら、ハム、ソーセージ、インスタントラーメ
ンなど生のまま若しくは低温調理しか行なわないで食す
る食品で香辛料の調味を活用できる食品については、思
い通りの香辛料を用いることができなかった。However, it has not been possible to use desired spices for foods that can be eaten raw or only by low-temperature cooking, such as ham, sausage, and instant noodles.
本発明は大腸菌群や耐熱性菌、一般細菌を多く含有し、
しかも香辛料としては極めて有効でありながら糖度が高
く、加熱に対して焦げつきを生じ浸漬に対しては溶着を
生じて食品衛生基準に達する殺菌が不可能であるとされ
てきたガーリソクやオニオンについても適用することが
でき、その他の香辛料についてもその特性や風味を壊す
ことなく強力な殺菌効果を得ることのできる殺菌方法の
提供を目的とするものである。The present invention contains many coliform bacteria, heat-resistant bacteria, and general bacteria,
In addition, this application also applies to garlic and onion, which are extremely effective as spices but have a high sugar content, cause them to burn when heated and weld when soaked, making it impossible to sterilize them to meet food hygiene standards. The purpose of the present invention is to provide a sterilization method that can obtain a strong sterilization effect on other spices without destroying their characteristics or flavors.
（ニ）課題を解決するための手段
本発明は水分の浸潤による熱伝導を細菌の熱接触に生か
し、容器温度を低く、雰囲気温度を高く維持すると共に
回動可能にセントした容器を利用し、容器の回転若しく
は回動による継続的揺動によって殺菌対象が焼焦に結び
つく部分高温接触をすることを完全に回避したものであ
る。(d) Means for Solving the Problems The present invention makes use of heat conduction caused by moisture infiltration for thermal contact of bacteria, maintains the container temperature low and the ambient temperature high, and utilizes a rotatable container. This completely avoids partial high temperature contact of the object to be sterilized, which could lead to scorching, due to continuous rocking due to rotation or pivoting of the container.
（ホ）作用
殺菌対象である香辛料に浸潤された水分は組織内部に熱
を伝導して、組織内の細菌への熱接触により殺菌する。(E) Effect The moisture soaked into the spices to be sterilized conducts heat into the tissue and sterilizes bacteria within the tissue by thermal contact.
従って対象香辛料の表部に必要以上の加熱を行なうこと
なく、組織内殺菌を行なうことができる。Therefore, sterilization within the tissue can be performed without heating the surface of the target spice more than necessary.
また、容器内への熱風吹込みにより焼焦に結びつく余地
のない雰囲気温度を高くして殺菌効率を良くする一方、
容器加熱は容器を回転しながら行なうので、容器の板面
温度は低く押えられ、対象香辛料は絶えず容器板面を摺
動移動していて焼焦や溶着の暇が与えられない。In addition, by blowing hot air into the container, the atmospheric temperature is raised so that there is no room for scorching, and the sterilization efficiency is improved.
Since the heating of the container is carried out while rotating the container, the temperature of the surface of the container is kept low, and the target spices are constantly sliding on the surface of the container, giving no time for burning or welding.
（へ）実施例 以下、本発明の詳細な説明する。(f) Example The present invention will be explained in detail below.
先ず、殺菌対象となる香辛料を粉砕または適宜大にカン
トする。カットの方法としては、ダイス、チョプ、スラ
イス、フレーク等現在−Ｓ的に使用されている形態によ
れば充分であるが、現在カット加工され乾燥状態で輸入
されている乾燥香辛料をそのまま使用すれば便宜である
。First, the spices to be sterilized are crushed or canted into appropriately large pieces. As for cutting methods, it is sufficient to use the forms currently used in -S, such as dicing, chopping, slicing, and flaking, but it is sufficient to use dried spices that are currently cut and imported in a dry state. It's convenient.
次に水分の浸潤を行なうのであるが、オニオンなど果肉
組織が疎＜、糖度がパウダーで７５．９に及ぶ場合、ガ
ーリンクのように果肉組織が特殊であり、糖度が６２．
８に及ぶ場合には特殊な配慮が必要である。Next, water infiltration is carried out, but if the pulp tissue is sparse, such as onion, and the sugar content is as high as 75.9 in powder, then in the case of garlink, which has a special pulp tissue and has a sugar content of 62.
Special consideration is required when the number of cases exceeds 8.
先ずオニオンの場合であるが、対象材料をできるだけ薄
く敷並して、対象材料の３０％程度の量の熱湯を材料に
噴霧し、撹拌を与えた後常温下で３００分程静置し、更
に３０％程度量の熱湯噴霧と攪拌、常温静置を粒度に応
じて数回にわたって繰り返すことにより、核心部まで水
分の浸潤を行なう。なお、以上は一つの実施例であり、
噴霧する熱湯の量や静置温度は材料の状況や環境に応じ
て変化があるのは勿論である。First, in the case of onions, the target material is spread as thinly as possible, boiling water in an amount of about 30% of the target material is sprayed onto the material, stirred, then left to stand at room temperature for about 300 minutes, and then By repeating spraying about 30% of the amount of boiling water, stirring, and standing at room temperature several times depending on the particle size, water is infiltrated to the core. Note that the above is one example,
Of course, the amount of hot water to be sprayed and the temperature at which it is left to stand will vary depending on the condition of the material and the environment.
ガーリックの場合には当初から回転容器を用いる。In the case of garlic, a rotating container is used from the beginning.
殺菌対象の材料１ 、５ ｋｇを回転容器に入れ当初は
水を加えないで１回転１０秒程度の速度で回転を加えな
がら弱火で加熱し、４分から５分程度の間隔で容器内に
設けた噴霧ノズルから３秒間から５秒間程度にわたって
容器の回転加熱を継続しながら熱湯の噴霧を行ない２５
分位にわたってこれを繰り返すことにより水分浸潤が行
なわれる。この場合も容器を回転せずに回動しても良い
ことは勿論である。1.5 kg of the material to be sterilized was placed in a rotating container and heated over low heat while rotating at a speed of about 10 seconds per rotation without adding water at first, and placed in the container at intervals of about 4 to 5 minutes. Spray hot water from the spray nozzle while continuing to rotate and heat the container for about 3 to 5 seconds.
Moisture infiltration is carried out by repeating this over the quantiles. Of course, in this case as well, the container may be rotated without being rotated.
その他の香辛料については更に自由な水分浸潤手段を選
択することができる。For other spices, more flexible moisture infiltration means can be selected.
以上のようにして水分浸潤を行なった材料を回転容器に
入れ、蓋体により密封して弱火で加熱し、容器に回転若
しくは回動を加えながら、容器内の熱風吹き込み口から
熱風を吹き込み、材料に応じて雰囲気温度１５０℃から
３５０℃程度で殺菌乾燥を行なうものである。The material that has been infiltrated with moisture as described above is placed in a rotating container, sealed with a lid, heated over low heat, and while the container is rotated or rotated, hot air is blown from the hot air blowing port inside the container. Sterilization and drying are carried out at an ambient temperature of about 150°C to 350°C depending on the situation.
なお、回転容器の内部には必要に応じ掻き上げ片を設け
ることにより攪拌効果を高めることができる。Note that the stirring effect can be enhanced by providing a scraping piece inside the rotating container if necessary.
（ト）発明の効果
本発明は以上のように構成したので容器壁の鉄板温度を
５０℃〜１５０°Ｃ程９度に抑え、雰囲気温度を高温に
して細菌に対する熱接触を５０℃以上にして効率的な殺
菌効果を得る一方、糖度の高い特殊香辛料についても焼
焦、溶着を回避できたものである。(G) Effects of the Invention Since the present invention is constructed as described above, the temperature of the iron plate on the container wall is suppressed to 9 degrees, about 50°C to 150°C, and the ambient temperature is raised to a high temperature to prevent thermal contact with bacteria at 50°C or higher. While obtaining an efficient sterilizing effect, it also avoided burning and welding of special spices with high sugar content.
因みに本発明により殺菌を行なったガーリックについて
、標準基天板培養法による一般細菌数３．５ ＸＩＯ”
同法による耐熱性芽胞菌３００以下／ｇＬＢ培地接種法
による大腸菌群陰性／２．２２ｇの財団法人日本食品分
析センターの試験結果成績を得ている。Incidentally, for garlic sterilized according to the present invention, the number of general bacteria by the standard substrate culture method was 3.5 XIO.
We have obtained test results from the Japan Food Research Center of 300 or less heat-resistant spore bacteria by the same method/negative coliform bacteria by LB medium inoculation method/2.22g.
本発明は、これまで食品衛生上不可能とされてきたハム
、ソーセージ、インスタント食品ドレッシング等香辛料
の風味を最大限に活用できる分野に香辛料の巾広い選択
を可能にしたものである。The present invention enables a wide selection of spices to be used in fields where the flavor of spices can be utilized to the fullest, such as ham, sausages, and instant food dressings, which had previously been considered impossible in terms of food hygiene.
Claims (3)
浸潤させた後、回動可能にセットした加熱容器に入れて
容器を加熱回転若しくは回動させながら容器内に熱風を
吹き込むことにより容器内の雰囲気温度６０℃〜３５０
℃で殺菌乾燥を行なうことを特徴とする香辛料の殺菌方
法(1) After infiltrating the spices that have been cut or crushed into appropriate sizes with water, place them in a rotatably set heating container and heat the container by rotating or rotating it while blowing hot air into the container. Atmosphere temperature 60℃~350℃
A method for sterilizing spices characterized by sterilizing and drying at ℃
霧と、一定時間放置を交互に繰返すことにより、水分の
浸潤を行なうようにした特許請求の範囲（１）記載の香
辛料の殺菌方法(2) A method for sterilizing spices according to claim (1), in which the spices cut into appropriately large pieces or crushed are alternately sprayed with boiling water and left to stand for a certain period of time to infiltrate the spices with water.
可能にセットした加熱容器に入れ、弱火で加熱しながら
回転若しくは回動しつつ、一定時間間隔で容器内に熱湯
噴霧を行うことにより、水分の浸潤を行うようにした特
許請求の範囲（１）記載の香辛料の殺菌方法(3) By placing the spices cut or crushed into appropriate sizes into a rotatably set heating container, heating it over low heat while rotating or rotating the container, and spraying boiling water into the container at regular intervals. A method for sterilizing spices according to claim (1), which involves moisture infiltration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63244261A JP2632968B2 (en) | 1988-09-30 | 1988-09-30 | How to sterilize spices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63244261A JP2632968B2 (en) | 1988-09-30 | 1988-09-30 | How to sterilize spices |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0292253A true JPH0292253A (en) | 1990-04-03 |
| JP2632968B2 JP2632968B2 (en) | 1997-07-23 |
Family
ID=17116121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63244261A Expired - Lifetime JP2632968B2 (en) | 1988-09-30 | 1988-09-30 | How to sterilize spices |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2632968B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008086291A (en) * | 2006-10-04 | 2008-04-17 | Meiji Milk Prod Co Ltd | Pasteurization method for spice |
| CZ301416B6 (en) * | 2007-11-23 | 2010-02-24 | Výzkumný ústav potravinárský Praha, v.v.i. | Heat sterilization method of spices with subsequent recovery of aromatic substances |
-
1988
- 1988-09-30 JP JP63244261A patent/JP2632968B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008086291A (en) * | 2006-10-04 | 2008-04-17 | Meiji Milk Prod Co Ltd | Pasteurization method for spice |
| CZ301416B6 (en) * | 2007-11-23 | 2010-02-24 | Výzkumný ústav potravinárský Praha, v.v.i. | Heat sterilization method of spices with subsequent recovery of aromatic substances |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2632968B2 (en) | 1997-07-23 |
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