JPH03130062A - Treatment of food and food treating agent - Google Patents
Treatment of food and food treating agentInfo
- Publication number
- JPH03130062A JPH03130062A JP2192344A JP19234490A JPH03130062A JP H03130062 A JPH03130062 A JP H03130062A JP 2192344 A JP2192344 A JP 2192344A JP 19234490 A JP19234490 A JP 19234490A JP H03130062 A JPH03130062 A JP H03130062A
- Authority
- JP
- Japan
- Prior art keywords
- food
- chlorine
- alkali metal
- aqueous solution
- organic acid
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 55
- 238000011282 treatment Methods 0.000 title description 13
- 239000000460 chlorine Substances 0.000 claims abstract description 62
- 229910052801 chlorine Inorganic materials 0.000 claims abstract description 62
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims abstract description 61
- 239000007864 aqueous solution Substances 0.000 claims abstract description 27
- 229910052783 alkali metal Inorganic materials 0.000 claims abstract description 26
- -1 alkali metal salt Chemical class 0.000 claims abstract description 26
- 150000007524 organic acids Chemical class 0.000 claims abstract description 10
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 7
- KXDHJXZQYSOELW-UHFFFAOYSA-N Carbamic acid Chemical compound NC(O)=O KXDHJXZQYSOELW-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000000645 desinfectant Substances 0.000 claims description 35
- 238000000034 method Methods 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 238000003672 processing method Methods 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 235000020995 raw meat Nutrition 0.000 abstract description 2
- 230000002070 germicidal effect Effects 0.000 abstract 2
- 241000209094 Oryza Species 0.000 description 16
- 235000007164 Oryza sativa Nutrition 0.000 description 16
- 235000009566 rice Nutrition 0.000 description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 5
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 239000004155 Chlorine dioxide Substances 0.000 description 3
- 235000019398 chlorine dioxide Nutrition 0.000 description 3
- 229940077239 chlorous acid Drugs 0.000 description 3
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 2
- 239000011976 maleic acid Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000004320 sodium erythorbate Substances 0.000 description 2
- 235000010352 sodium erythorbate Nutrition 0.000 description 2
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 2
- WUWHFEHKUQVYLF-UHFFFAOYSA-M sodium;2-aminoacetate Chemical compound [Na+].NCC([O-])=O WUWHFEHKUQVYLF-UHFFFAOYSA-M 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- XTEGARKTQYYJKE-UHFFFAOYSA-M Chlorate Chemical class [O-]Cl(=O)=O XTEGARKTQYYJKE-UHFFFAOYSA-M 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 241000884009 Hyporhamphus unifasciatus Species 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000006089 Phaseolus angularis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000010711 Vigna angularis Nutrition 0.000 description 1
- 240000007098 Vigna angularis Species 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 150000001804 chlorine Chemical class 0.000 description 1
- 229910001919 chlorite Inorganic materials 0.000 description 1
- 229910052619 chlorite group Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013905 glycine and its sodium salt Nutrition 0.000 description 1
- 239000004247 glycine and its sodium salt Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 1
- 229960002218 sodium chlorite Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229940029258 sodium glycinate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 1
- 239000011755 sodium-L-ascorbate Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L3/358—Inorganic compounds
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（技術分野）
本発明は食品の殺菌処理方法及びそれに用いる処理剤に
関するものである。Detailed Description of the Invention (Technical Field) The present invention relates to a food sterilization method and a processing agent used therein.
（従来技術及びその問題点）
従来、食品表面に付着する微生物を殺菌するために、食
品を塩素、二酸化塩素、次亜塩素酸、亜塩素酸、次亜塩
素酸塩、亜塩素酸塩等の含塩素殺菌剤で処理することは
知られている。この方法においては、含塩素殺菌剤が強
力な殺菌性を有することから、食品に付着する微生物を
ほぼ完全に死滅させることが可能であるが、しかし、こ
の場合、得られた処理物が不快な塩素臭を発するという
大きな欠点がある。従って、含塩素殺菌剤による食品の
処理は、未だ広範囲には応用されていない。(Prior art and its problems) Conventionally, in order to sterilize microorganisms adhering to the food surface, food is treated with chlorine, chlorine dioxide, hypochlorous acid, chlorous acid, hypochlorite, chlorite, etc. It is known to treat with chlorine-containing disinfectants. In this method, since the chlorine-containing disinfectant has strong bactericidal properties, it is possible to almost completely kill microorganisms adhering to food; however, in this case, the resulting treated product may be unpleasant. The major drawback is that it emits a chlorine odor. Therefore, the treatment of foods with chlorine-containing disinfectants has not yet been widely applied.
（発明の課題）
本発明の課題は、含塩素殺菌剤で処理した食品に見られ
る不快な塩素臭を安全にかつ効果的に除去する方法を提
供することにある。(Problem of the Invention) An object of the present invention is to provide a method for safely and effectively removing unpleasant chlorine odor found in foods treated with a chlorine-containing disinfectant.
本発明の他の課題は、食品を含塩素殺菌剤で処理する工
程と、含塩素殺菌剤で処理された食品から塩素臭を除去
する工程からなる食品の処理方法を提供することにある
。Another object of the present invention is to provide a food processing method comprising the steps of treating food with a chlorine-containing disinfectant and removing chlorine odor from the food treated with the chlorine-containing disinfectant.
本発明のさらに他の課題は、含塩素殺菌剤と、塩素臭を
除去するための処理剤との組合せからなる食品処理剤を
提供することにある。Still another object of the present invention is to provide a food processing agent comprising a combination of a chlorine-containing disinfectant and a processing agent for removing chlorine odor.
（課題を解決するための手段）
本発明者らは、含塩素殺菌剤で処理した食品に見られる
塩素を除去するために種々研究を重ねた結果、含塩素殺
菌剤で処理した食品を、さらに有機酸アルカリ金属塩で
処理することによって塩素臭を生じない食品の殺菌処理
物が得られることを見出し、本発明を完成するに至った
。(Means for Solving the Problems) As a result of various studies conducted by the present inventors to remove chlorine found in foods treated with chlorine-containing disinfectants, the present inventors discovered that The present inventors have discovered that a sterilized food product that does not produce a chlorine odor can be obtained by treating it with an organic acid alkali metal salt, and has completed the present invention.
本発明によれば、含塩素殺菌剤で処理した食品を、有機
酸アルカリ金属塩水溶液と接触させることを特徴とする
食品の処理方法が提供される。According to the present invention, there is provided a method for treating food, which comprises bringing food treated with a chlorine-containing disinfectant into contact with an aqueous solution of an alkali metal salt of an organic acid.
また、本発明によれば、含塩素殺菌剤で食品を処理する
工程と、該含塩素剤で処理された食品を有機酸アルカリ
金属塩水溶液で処理する工程からなる食品の処理方法が
提供される。Further, according to the present invention, there is provided a food processing method comprising a step of treating the food with a chlorine-containing disinfectant, and a step of treating the food treated with the chlorine-containing agent with an organic acid alkali metal salt aqueous solution. .
さらに１本発明によれば、含塩素殺菌剤と、有機酸アル
カリ金属塩からなる食品処理剤が提供される。Furthermore, according to one aspect of the present invention, there is provided a food processing agent comprising a chlorine-containing disinfectant and an organic acid alkali metal salt.
本明細書で言う食品は広く解釈され、各種菓子類の他、
煮物、蒸し物、干物、惣菜、野菜、穀類、果実、生肉類
、生鮮魚介類等が包含される。本発明で適用される食品
は、一般に、好気性菌や嫌気性菌の作用により品質劣化
の生じるものである。The term food referred to herein is broadly interpreted and includes various sweets,
This includes boiled foods, steamed foods, dried foods, side dishes, vegetables, grains, fruits, raw meat, fresh seafood, etc. Foods to which the present invention is applied generally suffer from quality deterioration due to the action of aerobic bacteria or anaerobic bacteria.
本発明の食品処理においては、先ず、被処理物としての
食品を含塩素殺菌剤で処理する。In the food processing of the present invention, first, food as the object to be processed is treated with a chlorine-containing disinfectant.
含塩素殺菌剤としては従来公知のもの、例えば、塩素、
二酸化塩素、次亜塩素酸、亜塩素酸及びそれらの塩素酸
塩等が用いられる。塩としては、ナトリウム塩やカリウ
ム塩等のアルカリ金属塩及びアルカリ土類金属塩等が用
いられる。次亜塩素酸は、塩素を水に溶解することによ
って得ることができ、亜塩素酸は、二酸化塩素を水に溶
解することによって得ることができる。含塩素殺菌剤は
、ガス状又は水溶液状で用いられる。含塩素殺菌剤を水
溶液状で用いる場合、その含塩素殺菌剤の濃度は、有効
塩素量換算で、１０ｐｐ＋ａ−１重ｉ％程度、好ましく
は５Ｏ−１０００ｐｐ＠の範囲である。また、この含塩
素殺菌剤に対しては、その殺菌作用促進剤として、クエ
ン酸やリンゴ酸、マレイン酸等の有機酸を添加すること
ができる。含塩素殺菌剤水溶液による処理は、浸漬法の
他、スプレー法等を採用することができる。スプレー法
により処理する場合、食品を包装用容器又は袋に入れた
後、その内部へ含塩素殺菌剤水溶液をスプレーすること
もできる。Conventionally known chlorine-containing disinfectants, such as chlorine,
Chlorine dioxide, hypochlorous acid, chlorous acid, their chlorates, etc. are used. As the salt, alkali metal salts and alkaline earth metal salts such as sodium salts and potassium salts are used. Hypochlorous acid can be obtained by dissolving chlorine in water, and chlorous acid can be obtained by dissolving chlorine dioxide in water. Chlorine-containing disinfectants are used in the form of gas or aqueous solution. When the chlorine-containing disinfectant is used in the form of an aqueous solution, the concentration of the chlorine-containing disinfectant is in the range of about 10 pp+a-1% by weight, preferably 50-1000 pp@, in terms of the amount of available chlorine. Furthermore, organic acids such as citric acid, malic acid, and maleic acid can be added to this chlorine-containing disinfectant as a disinfectant promoter. For the treatment with the chlorine-containing disinfectant aqueous solution, a spray method or the like can be adopted in addition to the dipping method. When processing by the spray method, the chlorine-containing disinfectant aqueous solution can also be sprayed into the inside of the food after it is placed in a packaging container or bag.
次に、含塩素殺菌剤で処理された食品は、これを有機酸
アルカリ金属塩水溶液で処理する。有機酸アルカリ金属
塩における有機酸成分としては、コハク酸、酢酸、ソル
ビン酸、フマル酸、マレイン酸等のカルボン酸、アスコ
ルビン酸、エリソルビン酸、酒石酸、クエン酸、リンゴ
酸等のオキシカルボン酸、グリシン、グルタミン酸等の
アミノカルボン酸等の各種のものが挙げられる。また、
有機酸アルカリ金属のアルカリ金属成分としては、ナト
リウムやカリウムが挙げられる。有機酸アルカリ金属塩
の水溶液中濃度は、１０ｐｐｍ〜５重量ダ、好ましくは
５０ｐｐ麿〜１重量２である。有機酸アルカリ金属塩を
用いる処理は、食品をこの水溶液中に浸漬する方法や、
食品に水溶液をスプレーする方法等で実施し得る他１食
品を含塩素殺菌剤水溶液中に浸漬して処理した場合には
、この含塩素殺菌剤で処理した食品を含む液中に、有機
酸アルカリ金属塩水溶液を添加混合することにより実施
することができる。Next, the food treated with the chlorine-containing disinfectant is treated with an aqueous solution of an alkali metal salt of an organic acid. Organic acid components in organic acid alkali metal salts include carboxylic acids such as succinic acid, acetic acid, sorbic acid, fumaric acid, and maleic acid, oxycarboxylic acids such as ascorbic acid, erythorbic acid, tartaric acid, citric acid, and malic acid, and glycine. and various aminocarboxylic acids such as glutamic acid. Also,
Examples of the alkali metal component of the alkali metal organic acid include sodium and potassium. The concentration of the organic acid alkali metal salt in the aqueous solution is from 10 ppm to 5 parts by weight, preferably from 50 ppm to 1 part by weight. Treatments using organic acid alkali metal salts include immersing food in this aqueous solution,
In addition, when food is treated by immersing it in an aqueous solution of a chlorine-containing disinfectant, an organic acid or alkali may be added to the solution containing the food treated with the chlorine-containing disinfectant. This can be carried out by adding and mixing an aqueous metal salt solution.
本発明において、含塩素殺菌剤と有機酸アルカリ金属塩
との組合せからなる食品処理剤は、販売に際しては、高
濃度液又は粉体として販売し、使用に際しては、これを
適当濃度に希釈又は溶解して用いることができる。In the present invention, the food processing agent consisting of a combination of a chlorine-containing disinfectant and an organic acid alkali metal salt is sold as a highly concentrated liquid or powder, and when used, it is diluted or dissolved to an appropriate concentration. It can be used as
本発明において、有機酸アルカリ金属塩処理のタイミン
グ及び場所は任意であり、含塩素殺菌剤処理直後におい
て同じ工場で有Ｉｌ＆酸アルカリ金属塩処理を行い得る
他、含塩素殺菌剤処理後、他の工場において有機酸アル
カリ金属塩処理を行うことができる。また、含塩素殺菌
剤処理された食品を冷凍し、長距離輸送又は長時間保存
した後、解凍し、有機酸アルカリ金属塩水溶液処理する
こともできる。この場合、有機酸アルカリ金属塩を解凍
用水として用いることもできる。In the present invention, the timing and location of the organic acid alkali metal salt treatment are arbitrary; in addition to being able to perform the organic acid and acid alkali metal salt treatment in the same factory immediately after treatment with a chlorine-containing disinfectant, other Organic acid alkali metal salt treatment can be performed in a factory. Alternatively, food treated with a chlorine-containing disinfectant may be frozen, transported over long distances or stored for a long period of time, thawed, and treated with an aqueous solution of an alkali metal salt of an organic acid. In this case, an organic acid alkali metal salt can also be used as the thawing water.
さらに、本発明により処理された食品は、これを真空パ
ック又は脱酸素剤とともに密封パックすることにより、
非常に有利な食品保存を達成することができる。すなわ
ち、このような無酸素包装では、微生物による食品の二
次汚染が防止されるとともに、食品の酸化が防止される
ので１食品群度は非常に長期間にわたって保持すること
ができる。また、本発明により処理された食品（特に穀
物類）は、さらに、煮沸、蒸煮等の二次処理を行うこと
ができる。Furthermore, the food processed according to the present invention can be vacuum packed or hermetically packed together with an oxygen absorber.
Very advantageous food preservation can be achieved. That is, in such an oxygen-free packaging, secondary contamination of food by microorganisms is prevented, and oxidation of the food is prevented, so that one food group can be maintained for a very long period of time. Furthermore, the foods (particularly grains) treated according to the present invention can be further subjected to secondary treatments such as boiling and steaming.
（発明の課題）
本発明により処理された食品は、塩素臭を有しない千−
のである。即ち、本発明では、有機酸アルカリ金属塩を
用いる処理により、含塩素殺菌剤で用いた残存塩素が有
機酸アルカリ金属塩と反応して除去されるため、食品に
は塩素臭は何ら残存しない。従って１本発明では、含塩
素殺菌剤水溶液として、高塩素濃度１例えば、有効塩素
量換算濃度で５０ρｐＩ１１以上のもの、あるいは１ぢ
以上のものを用いても、有機酸アルカリ金属塩を用いる
処理によって、その残存塩素を除去することができ、極
めて有効に食品の殺菌処理を達成することができる。そ
して、このような処理により、食品に含まれる微生物を
ほぼ完全に死滅させることができる。(Problem to be solved by the invention) Foods treated according to the present invention have no chlorine odor.
It is. That is, in the present invention, residual chlorine used in the chlorine-containing disinfectant is removed by reacting with the organic acid alkali metal salt through the treatment using the organic acid alkali metal salt, so that no chlorine odor remains in the food. Therefore, in the present invention, even if a chlorine-containing disinfectant aqueous solution with a high chlorine concentration 1, for example, 50 ρpI11 or more in terms of effective chlorine concentration, or 1 di or more is used as the chlorine-containing disinfectant aqueous solution, the treatment with an organic acid alkali metal salt , the residual chlorine can be removed, and food sterilization can be achieved extremely effectively. By such treatment, microorganisms contained in food can be almost completely killed.
（実施例） 次の本発明を実施例によりさらに詳細に説明する。(Example) The present invention will now be explained in more detail with reference to Examples.
参考例
有効塩素量０．０１１重量２含塩素殺菌剤（次亜塩素酸
ソーダ又は亜塩素酸ナトリウム）水溶液を作り、これを
第１液とした。Reference Example An aqueous solution of a chlorine-containing disinfectant (sodium hypochlorite or sodium chlorite) with an effective chlorine amount of 0.011 weight 2 was prepared and used as the first solution.
一方、Ｌ−アスコルビン酸ナトリウム、クエン酸ナトリ
ウム、エリソルビン酸ナトリウム、ソルビン酸カリウム
、グリシンナトリウム、グルタミン酸ナトリウムをそれ
ぞれ含む０．１重量＄水溶液を作り、これを第２液とし
た。On the other hand, a 0.1 weight dollar aqueous solution containing each of sodium L-ascorbate, sodium citrate, sodium erythorbate, potassium sorbate, sodium glycine, and sodium glutamate was prepared, and this was used as a second liquid.
次に、第１液１０ｃｃに対し、第２液１０ｃｃを添加混
合したところ、第１液の塩素臭は完全に消去されること
が確認された。Next, when 10 cc of the second liquid was added and mixed with 10 cc of the first liquid, it was confirmed that the chlorine odor of the first liquid was completely eliminated.
実施例１
食品としての切餅約２０ｇを有効塩素量０．１重量２の
次亜塩素酸ソーダ水溶液２００ｃｃ（クエン酸を少量添
加）中に５分間浸漬した後、この切餅を取出した。Example 1 Approximately 20 g of cut rice cakes as food were immersed for 5 minutes in 200 cc of an aqueous sodium hypochlorite solution (with a small amount of citric acid added) having an effective chlorine amount of 0.1 weight 2, and then the cut rice cakes were taken out.
この切餅はその表面に次亜塩素酸ソーダ水溶液が付着し
、塩素臭を示すものであった。次に、この切餅をそのま
ま１重量ぷのエリソルビン酸ナトリウムの水溶液２００
ｃｃに１分間浸漬した後、取出し、その塩素臭を調べた
ところ、この切餅には塩素臭は全く感じられなかった。This cut rice cake had a sodium hypochlorite aqueous solution attached to its surface and exhibited a chlorine odor. Next, add 200 ml of an aqueous solution of 1 weight sodium erythorbate to this cut rice cake as it is.
After being immersed in CC for 1 minute, the cut mochi was taken out and examined for chlorine odor. As a result, no chlorine odor was felt in this cut rice cake.
次に、この切餅をプラスチック袋に入れて密封し、２週
間放置しても、その切餅にはカビの発生は全く見られな
かった。Next, this cut rice cake was placed in a plastic bag, sealed, and left for two weeks, but no mold was observed on the cut rice cake.
なお、比較のために、同様の切餅を本発明による処理を
施さず、そのままプラスチックの袋に入れて密封し、４
日間保存したところ、その表面にはカビの発生が見られ
た。For comparison, similar cut rice cakes were not treated according to the present invention, but were placed in a plastic bag and sealed.
When stored for several days, mold growth was observed on the surface.
実施例２
水目に対して、５％次亜塩素酸ソーダ水溶液７ｃｃ及び
５％クエン酸水溶液４０ｃｃを添加し、この溶液に鮮魚
（サヨリ）を２０分間浸漬した後、これをフィルムパッ
クし、冷凍庫に入れる。冷凍後、３０日目隠これを取り
出し、冷蔵庫に２日間入れてこれを解凍し、フィルムを
はずして鮮魚を取り出した。このものは塩素臭を示すが
、鮮度の良いものであった。Example 2 7 cc of 5% sodium hypochlorite aqueous solution and 40 cc of 5% citric acid aqueous solution were added to the water, and after immersing fresh fish (halfbeak) in this solution for 20 minutes, it was film-packed and placed in the freezer. Put it in. 30 days after freezing, I took out the blind fish, put it in the refrigerator for 2 days to thaw it, removed the film, and took out the fresh fish. Although this product had a chlorine odor, it was fresh.
次に、この鮮魚を、１乳−アスコルビン酸ナトリウム水
溶液中に浸漬したところ、その塩素臭は消去された。Next, when this fresh fish was immersed in a milk-sodium ascorbate aqueous solution, the chlorine odor was eliminated.
実施例３
ナベに５００ｇの精米を入れ、水で２回洗った後水切を
行う。次に、この水洗された精米を、ＩＱの水に１２％
次亜塩素酸ソーダ水溶液２ｃｃを加え、さらに５％クエ
ン酸水溶液４ｃｃを加えた第１液に２０分間浸漬した後
、水切りを行い、次いで０．５％グリシンナトリウム水
溶液からなる第２液を加え、かきまぜを行った後水切り
を行う。このようにして処理された精米は塩素臭を示さ
ないことが確認された。Example 3 Put 500g of polished rice into a pot, wash it twice with water, and then drain it. Next, add 12% of this washed rice to IQ water.
After adding 2 cc of sodium hypochlorite aqueous solution and further adding 4 cc of 5% citric acid aqueous solution to the first liquid for 20 minutes, draining, then adding the second liquid consisting of 0.5% sodium glycinate aqueous solution, After stirring, drain the water. It was confirmed that the polished rice treated in this way did not exhibit a chlorine odor.
次に、この精米に水を加えて常法により炊飯した。Next, water was added to this polished rice and cooked in a conventional manner.
このようにして得られた炊飯米をフィルムパックし、常
温に放置したところ、４日間では何らの変化を生じず、
５日目では腐敗が感じられた。When the cooked rice thus obtained was film-packed and left at room temperature, no changes occurred for 4 days.
On the fifth day, rot was felt.
一方、比較のために、本発明の処理を行わない以外は同
様にして炊飯し、得られた炊飯米をフィルムパックし、
常温に放置したところ、３日目で腐敗臭を生じた。On the other hand, for comparison, rice was cooked in the same manner except that the treatment of the present invention was not performed, and the resulting cooked rice was film-packed.
When left at room temperature, a putrid odor developed on the third day.
実施例４
実施例３において、精米に代えて小豆を用いた以外は同
様にして実験を行ったところ、この場合にも実施例３の
場合と同様に良好な結果が得られた。Example 4 An experiment was carried out in the same manner as in Example 3, except that adzuki beans were used instead of polished rice, and good results were obtained in this case as well as in Example 3.
Claims (5)
金属塩水溶液と接触させることを特徴とする食品の処理
方法。(1) A food processing method characterized by bringing food treated with a chlorine-containing disinfectant into contact with an organic acid alkali metal salt aqueous solution.
殺菌剤で処理された食品を有機酸アルカリ金属塩水溶液
で処理する工程からなる食品の処理方法。(2) A food processing method comprising a step of treating food with a chlorine-containing disinfectant, and a step of treating the food treated with the chlorine-containing disinfectant with an organic acid alkali metal salt aqueous solution.
求項２の方法。(3) The method according to claim 2, wherein the chlorine-containing disinfectant is sodium hypochlorite.
はアミノカルボン酸塩である請求項２又は３の方法。(4) The method according to claim 2 or 3, wherein the alkali metal salt of the organic acid is an oxycarboxylate or an aminocarboxylate.
品処理剤。(5) A food processing agent consisting of a chlorine-containing disinfectant and an organic acid alkali metal salt.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1-188416 | 1989-07-19 | ||
| JP18841689 | 1989-07-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03130062A true JPH03130062A (en) | 1991-06-03 |
Family
ID=16223281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2192344A Pending JPH03130062A (en) | 1989-07-19 | 1990-07-19 | Treatment of food and food treating agent |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPH03130062A (en) |
| KR (1) | KR920700560A (en) |
| AU (1) | AU6033090A (en) |
| WO (1) | WO1991001093A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04360672A (en) * | 1991-06-07 | 1992-12-14 | Juichiro Yagi | Bacteria-elimination and bactericidal agent for food |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001281671A (en) | 2000-03-30 | 2001-10-10 | Hitachi Ltd | Liquid crystal display device |
-
1990
- 1990-07-19 WO PCT/JP1990/000933 patent/WO1991001093A1/en unknown
- 1990-07-19 AU AU60330/90A patent/AU6033090A/en not_active Abandoned
- 1990-07-19 JP JP2192344A patent/JPH03130062A/en active Pending
- 1990-07-19 KR KR1019910700293A patent/KR920700560A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04360672A (en) * | 1991-06-07 | 1992-12-14 | Juichiro Yagi | Bacteria-elimination and bactericidal agent for food |
Also Published As
| Publication number | Publication date |
|---|---|
| AU6033090A (en) | 1991-02-22 |
| WO1991001093A1 (en) | 1991-02-07 |
| KR920700560A (en) | 1992-08-10 |
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