JPH0436670B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a food processing method, more specifically, a novel food product that achieves a sufficient sterilizing effect by sterilizing food with a chlorine-based sterilizer, and can completely eliminate the chlorine odor caused by the sterilizer. Regarding the processing method. Conventional technology Fresh vegetables and fresh seafood generally have 10 ⁴ to 10 ⁵ common viable bacteria or microorganisms per gram when they arrive, and food poisoning pathogens such as Escherichia coli and Staphylococcus can also be detected. There are many. The same applies to foods such as meat and meat products (including fish products), and when such foods are eaten raw, special cleaning and sterilization operations are required. Furthermore, in recent years, the number of processed foods called cooked or semi-cooked has been increasing, and these food materials are sterilized or sterilized by an appropriate method before being cooked. As a sterilization method, cleaning operations using synthetic detergents are generally known, but their effectiveness is not expected to be very high. In addition, there are currently only about 50 sterilization methods.
A method of immersing it in an aqueous solution of sodium hypozinc chlorate containing about 100 ppm of available chlorine has been carried out.
In this method, the chlorine odor from the sterilizer used remains in the food, which is harmful, and the presence of organic matter, especially protein, in the food significantly reduces the sterilizing effect, so in order to obtain a sufficient sterilizing effect, the effective chlorine concentration must be adjusted. In that case, the chlorine odor cannot be eliminated even by washing with water after sterilization treatment, and it remains for a long time, making it difficult to serve as food. When seafood is treated with the above-mentioned chlorine-based disinfectants, there is also the disadvantage that the fish odor becomes even stronger. In addition, Japanese Patent Publication No. 13661/1983 describes organic carboxylic acids, phosphates, aluminum salts, chlorine-containing disinfectants, and reducing agents or antioxidants that have a liquid (1% aqueous solution) pH of 5 to 12. Disclosed is a method for producing a food freshness-preserving agent, which is characterized by uniformly mixing the ingredients so that the ingredients become fresh. However, even if fresh foods are treated with this freshness-preserving agent, the problem remains that a sufficient sterilization effect cannot be obtained and the chlorine odor of the sterilizer cannot be eliminated. Furthermore, British Patent No. 3026208 discloses that after water is sterilized with a chlorine-based disinfectant, chlorine and chlorine-based compounds remaining in the water are reacted with compounds such as ascorbic acid along with NaHCO Haruka, etc., to improve the taste and odor of water. Disclosed is a method for removing. However, since the subject of the invention is only water, it cannot be expected to be sufficiently effective in sterilizing fresh foods.
Further, even if the method for removing odors after sterilization of the present invention is directly applied to the removal of chlorine odors after sterilization of fresh foods, the effect obtained is insufficient. Problems to be Solved by the Invention In view of the above-mentioned current situation, the present inventors have succeeded in sufficiently sterilizing foods such as fresh vegetables, fresh seafood, meat, and meat products, while at the same time eliminating the problem of residual chlorine odor. We have conducted extensive research with the aim of providing a new treatment method that has never existed before. As a result, after sterilization treatment with chlorine-based disinfectants,
When treating with an aqueous solution of sulfite or other specific chemicals, the use of these chemicals not only enhances the bactericidal effect of the chlorine-based disinfectant, but also surprisingly eliminates the chlorine odor caused by the use of the chlorine-based disinfectant. An unexpected finding was obtained that there is no residual residue and, in the case of seafood, there is less fishy odor. The present invention was completed based on the discovery of this fact. Means for Solving the Problems According to the present invention, fresh vegetables, fresh seafood, meat, and meat products are sterilized with a chlorine-based disinfectant aqueous solution, and then L-ascorbic acid, L-ascorbate, and erythorbine are used. Provided is a method for treating foods, which is characterized by treating foods with an aqueous solution containing at least one selected from acids and erythorbate. The method of the present invention described above can remove more than 95% of the general viable bacteria count, and even though chlorine-based disinfectants are used, there is no chlorine odor in the processed food, and other processing agents are used. There is no adverse effect on food at all. Therefore, the method of the present invention is extremely effective as a means for sterilizing foods. The method of the present invention will be explained in more detail below. Foods to be treated in the present invention include:
There are no particular restrictions as long as the food requires sterilization. Typical foods include, for example, fresh vegetables such as cabbage, onions, and parsley, fresh seafood such as squid and fish eggs, meat such as pigs, cows, and chickens, and meat products such as ham and sausage. In the present invention, the food to be treated, such as fresh vegetables, is first washed with water in the same manner as in the usual treatment using a chlorine-based disinfectant, and then treated with an aqueous solution of the chlorine-based disinfectant. As the chlorine-based disinfectant in this treatment, a common one, typically sodium hypochlorite, is used, but the disinfectant is not particularly limited thereto, and for example, chlorine water or the like can also be used. The amount of the chlorine-based disinfectant to be used can be selected as appropriate depending on the type of food to which the method of the present invention is applied, but in particular, the method of the present invention makes it possible to eliminate chlorine odor by subsequent treatment with specific chemicals, so that the food is sufficiently It is possible to employ a fairly high effective chlorine concentration that can sterilize. Its usage range is usually selected from a range where the available chlorine is 50 to 1000 ppm, preferably 100 to 800 ppm. The treatment with the above-mentioned chlorine-based disinfectant is carried out by immersion at room temperature for about 5 to 30 minutes according to a conventional method. At this time, an edible detergent such as sucrose fatty acid ester can be added to the aqueous disinfectant solution, which may improve wetting of the food and improve the disinfecting effect. In the present invention, the sterilized food is then washed with water or without washing with an aqueous solution containing at least one selected from L-ascorbic acid, L-ascorbate, erythorbic acid, and erythorbate. Process. Also L
- Examples of salts of ascorbic acid and erythorbic acid include sodium salts and potassium salts.
The various drugs mentioned above can be used alone or in combination of two or more. All of the above-mentioned drugs have been recognized as safe when applied to food, and there is no problem in their use, and there is no particular danger if they remain in food. Treatment with these drugs usually involves drug concentrations of 10 to 5000.
This is preferably carried out by immersing the food in an aqueous solution of 2000 ppm at room temperature, or by spraying the aqueous solution onto the food. Processing time is usually short, about 1
The food may be brought into contact with the aqueous drug solution for about 30 seconds to about 30 minutes. When L-ascorbic acid is used as a drug, erythorbic acid or sorbitol, condensed phosphate, etc. may be used in combination for stabilization. Thus, according to the present invention, the food is sufficiently sterilized;
Moreover, it is possible to easily obtain foods that do not have a chlorine odor. Examples Examples will be given below to explain the present invention in more detail. Example 1 Each 100 g of shredded lettuce was washed with sucrose fatty acid ester and washed with water. At this point, the number of viable bacteria was 7.5×10 ⁵ per gram. Next, it was sterilized for 20 minutes at room temperature with a sodium hypochlorite aqueous solution containing a predetermined concentration of available chlorine (sterilization treatment). Furthermore, the lettuce that had been sterilized as described above was immersed in each chemical aqueous solution shown in Table 1 below for 10 minutes (chemical treatment). Panels for lettuce obtained after each of the above treatments
A sensory test for chlorine odor was conducted on 10 people. The results are shown in Table 1 using the symbols below as the average of the 10 panelists. -...I hardly feel any chlorine odor. ±...I can smell a slight chlorine odor. ＋...I can feel the smell of chlorine. ...I can smell a strong chlorine smell. ...The smell of chlorine is very strong. Table 1 also shows the results of measuring the number of viable bacteria after the above treatment.

【table】

[Table] In Table 1, ascorbic acid means L-
Indicates ascorbic acid. The same applies to each example below. Example 2 After washing 100 g of each cut raw squid with water, it was immersed in a sodium hypochlorite aqueous solution containing a predetermined concentration of available chlorine for 30 minutes at room temperature. Next, the treated raw squid was immersed in each chemical aqueous solution shown in Table 2 for 15 minutes, and then, as in Example 1, a panel of 10 people conducted a sensory test to determine the presence or absence of chlorine odor. The number of viable bacteria in the raw squid before treatment with sodium hypochlorite was 5.7×10 ⁴ per gram. The results are shown in Table 2 below.

[Table] Example 3 200 g of each cut cabbage was washed with sucrose fatty acid ester and then washed with water. At this point, the number of viable bacteria was 6.0×10 ⁴ per gram. Next, this cabbage was immersed in a sodium hypochlorite aqueous solution containing a predetermined concentration of available chlorine for 20 minutes at room temperature. The resulting treated cabbage was further divided into 100g portions, one portion was soaked in water for 10 minutes, and the other portion was soaked with a predetermined concentration of L-
It was immersed in an aqueous solution of ascorbic acid for 10 minutes. Thereafter, each cabbage was subjected to a sensory test for chlorine odor and a test for measuring the number of viable bacteria in the same manner as in Example 1. The results are shown in Table 3 below.

[Table] Example 4 Each 200 g of cut raw squid was thoroughly washed with water. The number of viable bacteria at this point was 6.3×10 ⁴ per gram. Next, add this raw squid to 50ppm, 200ppm,
30% separately using sodium hypochlorite aqueous solutions containing 300ppm, 500ppm and 800ppm available chlorine.
The sample was immersed for 1 minute at room temperature. The obtained treated raw squid was further divided into 100 g portions, one portion was immersed in water for 10 minutes, and the other portion was immersed in an aqueous solution containing 500 ppm of L-ascorbic acid for 10 minutes. Thereafter, each raw squid was subjected to a sensory test for chlorine odor and a test for measuring the number of viable bacteria in the same manner as in Example 1. The results are shown in Table 4 below.

[Table] Example 5 Each 400 g of cut raw squid was thoroughly washed with water. The number of viable bacteria at this point was 6.5×10 ⁴ per gram. Next, this raw squid was immersed in a sodium hypochlorite aqueous solution containing 200 ppm of available chlorine for 30 minutes at room temperature. The obtained treated raw squid was further divided into four sections of 100 g each, and the first section was placed in water, the second section was placed in an aqueous solution containing 500 ppm of L-ascorbic acid, and the third section was placed in an aqueous solution containing 200 ppm of sodium sulfite. , and the 4th section contains 250 ppm of L-ascorbic acid and sodium sulfite.
Each sample was immersed in an aqueous solution containing 100 ppm for 10 minutes. Thereafter, raw squid from each group was subjected to a sensory test for chlorine odor and a test for measuring the number of viable bacteria in the same manner as in Example 1. The results are shown in Table 5 below.

[Table] Example 6 After aseptically peeling off the surface film of a commercially available roast ham (approximately 2 kg), it was divided into approximately 500 g portions and each was placed in an E. coli suspension (10 ⁶ pieces/ml) at room temperature for 20 g. Bacteria were attached by dipping for a second, and then left for 10 minutes. Next, remove two of the hams with active chlorine.
2 in a sodium hypochlorite aqueous solution containing 500ppm.
Soaked at room temperature for minutes. One of the sodium hypochlorite-treated and untreated ham samples obtained above was immersed in water, and the other was immersed in a 500 ppm L-ascorbic acid aqueous solution for 2 minutes each,
The number of viable bacteria on the surface of each ham (about 3 mm thick) and the sensory test for chlorine odor were carried out in the same manner as in Example 1. The results are shown in Table 6 below.

[Table] Comparative example 1 70g each of cut raw squid, number of viable bacteria 4.8 x 10 cells/ml
The cells were immersed in the bacterial solution for 5 minutes and air-dried for 5 minutes. Next, three of the 12 raw squid were subjected to the treatments shown below in each test group, and the same manner as in Example 1 was conducted to perform a sensory test for chlorine odor and to measure the number of viable bacteria. The number of viable bacteria in the raw squid before treatment with sodium hypochlorite was 3.9 x 10 per gram. The results are shown in Table 7 below. Test Group 1: Raw squid was immersed in a 300 ppm sodium hypochlorite aqueous solution for 10 minutes, and then further immersed in water for 10 minutes. Test group 2: Raw squid was immersed in a 300ppm sodium hypochlorite aqueous solution for 10 minutes, and then further immersed in L-ascorbic acid.
It was immersed in a 200ppm aqueous solution for 10 minutes. Test area 3: Raw squid in an aqueous solution containing 300 ppm of sodium hypochlorite and 200 ppm of L-ascorbic acid.
It was soaked for 10 minutes. Test group 4: After immersing raw squid in a 300ppm sodium hypochlorite aqueous solution for 10 minutes, it was further immersed in L-ascorbic acid.
It was immersed in an aqueous solution containing 200 ppm and 100 ppm of sodium hydrogen carbonate for 10 minutes.

[Table] From the results of Comparative Example 1 above, the method disclosed in Japanese Patent Publication No. 46-13661 and U.S. Pat. However, it is clear that the desired effect cannot be obtained.

Claims (1)

[Claims] 1. After sterilizing fresh vegetables, fresh seafood, meat, and meat products with an aqueous chlorine-based disinfectant solution, the product contains at least one selected from L-ascorbic acid, L-ascorbate, erythorbic acid, and erythorbate. A food processing method characterized by processing with an aqueous solution.