JPH07184565A - Production of food - Google Patents

Abstract

PURPOSE:To obtain a good-quality food with high preservability, free from bacterial contamination, by incorporating a food with sterilized water-soluble polysaccharide powder prepared by adding an oxidative microbicide to a water- soluble polysaccharide in a stage from its extraction to drying. CONSTITUTION:Firstly, at any stage from extraction of a water-soluble polysaccharide (e.g. agar-agar, carrageenan) from a water-soluble polysaccharide-contg. material to drying them, an oxidative microbicide (e.g. hydrogen peroxide. sodium hyrochlorite) is added pref. at a level of 50-5000ppm, based on the water- soluble polysaccharide, to the polysaccharide to prepare sterilized water-soluble polysaccharide powder. Subsequently, the powder is added to a food to obtain the objective food. It is preferable that the oxidative microbicide be added in the dehydration process for dehydrating the filtrate resulted from the filtration of the extract liquor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food, more specifically, (1) extracting a water-soluble polysaccharide from a water-soluble polysaccharide-containing substance,
In the step of producing a water-soluble polysaccharide powder, the production of a food characterized by containing a water-soluble polysaccharide powder sterilized by adding an oxidative germicide at any stage from extraction to drying Law. (2) Dispersing the water-soluble polysaccharide powder in a poor solvent in which the water-soluble polysaccharide powder is insoluble, and under the condition that the water-soluble polysaccharide powder is not substantially dissolved, an oxidizing bactericide is used. A method for producing a food, comprising a water-soluble polysaccharide powder that is sterilized by contact and heat treatment. It is about.

[0002]

2. Description of the Related Art Currently, various foods are distributed in the market due to diversification of foods. Various methods have been devised and put to practical use as a technology for preventing spoilage during the production of these foods, that is, as a sterilization / bacteriostatic technology. However, in general, various components are mixed, various processing is further applied, and heat is applied to sterilize in the process of making the final product, or benzoic acid, sorbic acid, dehydroacetic acid, etc. and their salts are preserved. A method is added to prevent spoilage by adding foods. In addition, as a normal powder sterilization method, a method using a gas such as ethylene oxide, a method using radiation, a method using ultraviolet rays, a method by heating, a method using high pressure and the like are known.

[0003]

However, among various foods, there are foods that cannot be sterilized by heat and foods that make it difficult to add a preservative from the viewpoint of taste and the like. There are some applications where it is necessary to keep the condition sterile. Conventionally, almost no sterilization of water-soluble polysaccharide powder has been carried out, and generally 100 or less of general bacteria and thermophilic bacteria, respectively.
The content was about 1000 CFU / g. Examples of the sterilization method of such a water-soluble polysaccharide powder include the methods described above, but the method using a gas such as ethylene oxide or radiation has a limitation in its use from the viewpoint of safety, and The powder cannot be used, and the method using ultraviolet rays produces a sterilizing effect by irradiation, but in the case of powders, it is difficult to uniformly irradiate ultraviolet rays on the whole. Further, the method using high pressure requires a significantly large size of equipment, has a small processing capacity, and is inferior in productivity. For this reason, as an optimum sterilization treatment of the water-soluble polysaccharide powder, a method by heating can be mentioned, but generally, sterilization by wet heat is more preferable than sterilization by dry heat from the viewpoint of sterilization effect. However, in the case of the water-soluble polysaccharide powder, there is a problem that the water-soluble polysaccharide powder is dissolved by sterilization by wet heat, which makes it difficult to handle as a powder. From this point of view, although there has been a long-awaited demand for a method for producing a food using a sterilized water-soluble polysaccharide powder, there has hitherto been no satisfactory technique.

[0004]

Means for Solving the Problems As a result of intensive studies in view of the above-mentioned situation, the present inventors have (1) extracted a water-soluble polysaccharide from a water-soluble polysaccharide-containing substance,
In the step of producing a water-soluble polysaccharide powder, the production of a food characterized by containing a water-soluble polysaccharide powder sterilized by adding an oxidative germicide at any stage from extraction to drying Law. (2) Dispersing the water-soluble polysaccharide powder in a poor solvent in which the water-soluble polysaccharide powder is insoluble, and under the condition that the water-soluble polysaccharide powder is not substantially dissolved, an oxidizing bactericide is used. A method for producing a food, comprising a water-soluble polysaccharide powder that is sterilized by contact and heat treatment. The inventors have found the present invention and have reached the present invention. Hereinafter, the present invention will be described in detail. The sterilized water-soluble polysaccharide powder used in the present invention means (1) extracting the water-soluble polysaccharide from the water-soluble polysaccharide-containing material,
A water-soluble polysaccharide powder sterilized by adding an oxidative bactericide at any stage from extraction to drying in the step of producing the water-soluble polysaccharide powder. (2) Dispersing the water-soluble polysaccharide powder in a poor solvent in which the water-soluble polysaccharide powder is insoluble, and under the condition that the water-soluble polysaccharide powder is not substantially dissolved, an oxidizing bactericide is used. A water-soluble polysaccharide powder that is sterilized by contact and heat treatment.
Is.

The water-soluble polysaccharides of the present invention are agar, alginic acid and salts thereof, seaweed polysaccharides extracted from seaweeds such as carrageenan and furceleran, seed polysaccharides extracted from seeds such as guar gum and locust bean gum, Resin exudates such as gum arabic, karaya gum and tragacanth gum, plant extracts extracted from plants such as arabinogalactan and pectin, and fermented gums such as xanthan gum, starch starch such as potato starch and corn starch, and the like. These water-soluble polysaccharide powders can be manufactured by ordinary methods such as extraction and purification. For example, in the case of carrageenan, red algae such as Eucuma spinosam, Eucuma kotoni, Gigartina stellata are used as raw materials,
For example, it is manufactured by the following manufacturing method. First, the red algae that are the raw materials are washed with water, and if necessary,
After pretreatment with an inorganic or organic acid such as hydrochloric acid, sulfuric acid, citric acid, malic acid, tartaric acid, or an alkali such as sodium hydroxide, potassium hydroxide or calcium hydroxide, pH
It is immersed in neutral or weakly alkaline water of about 8 to 10 and heated at a temperature of about 50 to 100 ° C. for about 1 to 8 hours for extraction. Then, after adding a filter aid such as diatomaceous earth to the extract and performing filtration, the filtrate is dehydrated by a method such as a gel press method, a drum drying method or an alcohol precipitation method,
Obtained by drying. Also, if necessary,
The obtained carrageenan powder can also be finely pulverized by a pulverizing method such as an impact pulverizing method, a shearing method, or a friction method.

The sterilized water-soluble polysaccharide powder of the present invention is manufactured by subjecting the water-soluble polysaccharide powder to a sterilization treatment with an oxidizing bactericide in the process of manufacturing the water-soluble polysaccharide powder. Examples of the oxidative germicide used in the sterilization treatment include hydrogen peroxide, sodium hypochlorite, porridge powder and the like. It is preferable to add these oxidizing bactericides in the range of 50 to 5000 ppm with respect to the water-soluble polysaccharide. This is because if the amount of the oxidizing bactericide added is less than 50 ppm, a sufficient bactericidal effect tends not to be obtained, and conversely, if it exceeds 5000 ppm, the water-soluble polysaccharide tends to undergo oxidative decomposition and the physical properties tend to deteriorate. Because there is. The sterilization treatment of the water-soluble polysaccharide with an oxidizing bactericidal agent may be carried out during the steps of extraction of the water-soluble polysaccharide, purification, etc., and the water-soluble polysaccharide powder obtained by the method of extraction, purification, etc. May be given. When performing sterilization treatment during the process of extraction, purification, etc. of water-soluble polysaccharides, an oxidizing bactericidal agent is added to the system at any stage from extraction of the water-soluble polysaccharide-containing raw material to drying. Is done by doing. For example, a method of adding an oxidizing germicide in the extraction step of extracting the water-soluble polysaccharide from the raw material containing the water-soluble polysaccharide, a method of adding an oxidizing germicide in the filtering step of filtering the extract, and a filtrate. Examples include a method of adding an oxidizing bactericidal agent in the dehydration step of dehydration.
The addition of the oxidizing disinfectant in these steps may be performed before or after each step, or the required amount of the oxidizing disinfectant may be divided and added before and after each step. In addition, the required amount of the oxidizing germicide may be divided and added in two or more steps. Sterilization of water-soluble polysaccharides is achieved by heat-treating the water-soluble polysaccharides in contact with an oxidative bactericide, but as described above, the oxidative bactericide is added to the system during the process. In this case, since heating is performed in the step of adding the oxidative germicide or in the subsequent step, the water-soluble polysaccharide is substantially heat-treated in a state where the water-soluble polysaccharide is in contact with the oxidant germicide. Sterilization of sugar will be performed. In the present invention, it is preferable to add an oxidizing bactericidal agent in the dehydrating step of dehydrating the filtrate. For example, when the dehydrating step is performed by an alcohol precipitation method, the oxidizing bactericidal agent is used at the same time as the alcohol used. It may be added, may be added before or after the addition of the alcohol, or may be added after the precipitation of the water-soluble polysaccharide occurs.

When sterilizing the water-soluble polysaccharide powder obtained by the usual methods such as extraction and purification, first,
The water-soluble polysaccharide powder is dispersed in a poor solvent in which it does not dissolve to form a slurry. Examples of the poor solvent in which the water-soluble polysaccharide powder is insoluble include alcohols such as methanol, ethanol and propanol, ketones such as acetone and methyl ethyl ketone, and water-miscible ones in which the water-soluble polysaccharide powder is insoluble. Any of them may be used, but ethanol and isopropanol are preferable in consideration of use in foods and the like. Water may be added to these poor solvents within a range in which the water-soluble polysaccharide powder is not dissolved, for example, within a range of 1 to 50% by weight to prepare an aqueous solution. The mixing ratio of the poor solvent and the water-soluble polysaccharide powder is a weight ratio of 0.
It is preferably 5 to 5. This is because if the poor solvent is mixed in excess of 5 times, it takes time to remove or recover the solvent and the productivity becomes poor. On the contrary, if it is less than 0.5%, it becomes difficult to form a uniform slurry, This is because the sterilization of the water-soluble polysaccharide powder tends to be uneven and uniform sterilization tends to be impossible. Then, in a state where the water-soluble polysaccharide powder is not substantially dissolved, the water-soluble polysaccharide powder is dispersed in a poor solvent, and an oxidizing bactericide is added into the slurry to form an oxidizing bactericide. After the addition, the mixture is heated and sterilized. The heating is performed by a method of raising the temperature of the entire slurry system to which the oxidizing bactericide is added. At this time, the heating temperature is preferably in the range of 50 to 95 ° C. This is because if the temperature is lower than 50 ° C, sterilization requires a long time and the productivity tends to be poor, while if the temperature exceeds 95 ° C, the quality of the water-soluble polysaccharide powder tends to be deteriorated. The heating time is preferably about 30 minutes to 5 hours. This is because if the heating time is less than 30 minutes, a sufficient bactericidal effect tends not to be obtained, and conversely, if the heating time exceeds 5 hours, the quality of the water-soluble polysaccharide powder tends to deteriorate. . The heat treatment is preferably performed as uniformly as possible, and it is preferable that the heat treatment is performed while stirring or the like.

After the heat treatment, the poor solvent is removed and the water-soluble polysaccharide powder is taken out. As a method for removing the poor solvent, heating and drying may be performed as it is, or reduced pressure may be applied. And may be dried after filtration, and the method is not limited. In general, the water-soluble polysaccharide powder contains a large number of general bacteria, fungi such as mold and yeast, vegetative cells of spores and vegetative cells of mesophilic and thermophilic aerobic / anaerobic thermostable bacteria. . Therefore, when these water-soluble polysaccharide powders are used in foods for production, if these bacteria migrate or remain in the foods, the deterioration of the foods is accelerated and the quality is deteriorated. However, according to the method for producing a food characterized in that the sterilized water-soluble polysaccharide powder according to the present invention is added, the sterilized water-soluble polysaccharide powder is sterilized by the above-mentioned bacteria. It is possible to produce high-quality products that have good storability and are free from bacterial contamination. In the present invention, fungi means 2
Bacillus that grows in the medium temperature range of 0 to 37 ° C
Genus, Clostridium, Pseudomona
s genus, Salmonella genus, Streptococ
genus cus, Staphylococcus genus, Micr
genus ococcus, genus Leuconostoc, Lac
General bacteria such as vegetative cells of the genus Tobacillus, Escherichia, etc. s
ubtilis, B .; cereus, B. circul
ans, B.A. coagulans, B. polymyx
a, B. A mesophilic thermostable spore bacterium that is a spore-forming bacterium such as Megaterium B. which grows in a high temperature range of about 45 to 70 ° C. stearothermophilus, C.I. t
hermosaccharolyticum, C.I. th
ermoaceticum, C.I. thermohydr
osulfuricum, Desulfotomacu
a thermostable thermostable bacterium, which is a spore-forming bacterium such as lum nigrificans, genus Saccharomyces,
Zygosaccharomyces, Hansen
ula, Candida, etc. yeast, Penicil
lum, Aspergillus, Cladosp
Examples thereof include molds of the genus orium and the genus Risopus.

In the above-mentioned thermostable thermostable spores,
B. which grows under aerobic high temperature. stearothermo
aerobic thermophilic spores of spore-forming bacteria such as philus,
C. which grows under anaerobic high temperature. thermosaccha
spores of spore-forming bacteria such as C. rolyticum, which grow under anaerobic thermophilic bacteria and anaerobic high temperature, reduce sulfite and / or thiosulfate to produce hydrogen sulfide. thermoac
eticum, C.I. thermohydrosulfuf
ricum, Desulfotomaculumum ni
The spores of spore-forming bacteria such as grifficans are referred to as sulphur-blackening bacteria. Foods that are the subject of the present invention include pudding, jelly,
Confectionery such as yogurt, ice cream, soft ice cream, popsicles, shaved ice, bavarois, water yogurt, mousse, whipped cream, salad, spicy sauce, enamel,
Side dishes such as vinegared pork, pickles such as kimchi, sauce, dressing, mayonnaise, meat sauce, white sauce, demigura sauce, sauce, sauce such as Ankake Ann, shiruko, zenzai, amazake, miso soup, steamed egg, milkshake, black tea, green tea , Cocoa, coffee, fruit juice, nutraceutical drinks, beverages such as soups, or beverages containing dairy ingredients containing dairy ingredients in the above beverages, and / or beverages in sealed containers thereof, crabs, Salmon, clams, tuna,
Sardines, shrimp, bonito, mackerel, whale, oyster, saury,
Seafood such as squid, red scallop, scallop, abalone, sea urchin, salmon roe, tobushi, etc., asparagus, corn, green peas, wild vegetables, lotus root, green beans, nameko, bamboo shoots, soybeans, mushrooms, tomatoes, carrots, burdock roots, spinach, cauliflower , Vegetables such as potato, taro, mandarin orange, pineapple, peach, apple, ginseng, adzuki bean, cherry, loquat, grape, pear, apricot, chestnut, grapefruit, etc. and meat such as jam, ham, sausage, bacon (beef, Pig, bird, sheep,
Horse, deer, whale, boar), kneaded products such as kamaboko, curry, stew, demigura sauce, meat sauce, cream sauce, oyakodon, porridge, rice cooked, Chinese rice bowl, katsudon, tempura bowl, unadon, hayashi rice, oden, marbo dough, beef Examples include heat-sterilized foods in sealed containers such as bowls, meat sauce, egg soup, omelet rice, dumplings, pork mai, hamburger, meatballs. The method for producing a food is not particularly limited, and the sterilized water-soluble polysaccharide powder of the present invention may be directly added to the food, or may be mixed with other auxiliary materials and added to the food. You may. That is, the sterilized water-soluble polysaccharide powder of the present invention may be contained in the intended food product. Hereinafter, the details of the embodiment of the present invention will be specified. The present embodiment does not limit the present invention at all.

[0010]

【Example】

Example 1 To 20 g of locust bean gum powder containing 1000 general bacteria / g, 40 ml of 60% aqueous ethanol solution and 800 ppm of sodium hypochlorite (to locust bean gum powder) were added, and the mixture was mixed at 60 ° C. for 5 minutes. Held for hours. Then, it was dried with heating and the sterilized locust bean gum powder was taken out. No general viable bacteria were detected after the treatment.
(Standard agar medium, plate dilution method, 37 ° C., 48 hours) Example 2 Coffee jelly using 1% each of unsterilized locust bean gum powder and sterilized locust bean gum powder of Example 1 by a conventional method. Was adjusted. When this coffee jelly was stored at 20 ° C. for 3 days and then tested for bacteria, the number of unpasteurized locust bean gum powders was 10 ⁵ pieces / g or more, but the sterilized locust bean of Example 1 was used. The amount of gum powder used was 1.2 × 10 ³ pieces / g. Example 3 To 20 g of guar gum powder containing 100 mesophilic thermostable spores / g, 20% 80% isopropyl alcohol aqueous solution was added.
ml and hydrogen peroxide 300 ppm (vs. guar gum powder) were added, and the mixture was kept at 95 ° C. for 1 hour. Then, it was dried under reduced pressure and the sterilized guar gum powder was taken out. No mesophilic thermostable spores were detected after the treatment. (Standard agar medium, plate dilution method, 37 ° C., 48 hours) Example 4 A pork cutlet sauce was prepared by a conventional method using 0.5% of each of unsterilized guar gum powder and the sterilized guar gum powder of Example 3. Prepared. When this pork cutlet sauce was stored at 30 ° C. for 2 days and subjected to a bacteria test, the number of unsterilized guar gum powders was 10 ⁵ pieces / g or more, but the sterilized guar gum powder of Example 1 was used. Is 100 /
It was less than or equal to g. Example 5 To 20 g of furcerelan powder containing 100 aerobic thermophilic bacteria / g, 20 ml of 70% ethanol aqueous solution and 3000 ppm of sodium hypochlorite (vs. farcerelan powder) were added and kept at 95 ° C. for 1 hour. did. Then, it was dried under reduced pressure and the sterilized carrageenan powder was taken out. No aerobic thermophilic bacterium was detected after the treatment. (Dextrose-tryptone medium, plate dilution method, 55 ° C, 48 hours)

Example 6 A white sauce was adjusted by a conventional method using 1% of each of unsterilized furceleran powder and the sterilized furcereran powder of Example 5 to fill a retort pouch, and the mixture was heated at 115 ° C. for 1 hour.
Sterilized for 5 minutes. When this white sauce was stored at 37 ° C. for 5 days and subjected to a bacteria test, the number of unsterilized furceleran powder powders was 10 ⁵ / g or more, but the sterilized furcereran of Example 1 was used. The number of powders used was 100 particles / g or less. Example 7 20 g of carrageenan powder containing 100 cells / g of black sulfide
Then, 20 ml of 90% aqueous ethanol solution and 3000 ppm of sodium hypochlorite (against carrageenan powder) were added, and the mixture was kept at 95 ° C. for 1 hour. Then, it was dried under reduced pressure and the sterilized carrageenan powder was taken out. No black sulphur sulfide was detected after the treatment. (Iron sulfite medium, anaerobic pouch method, 60 ° C., 7 days) Example 8 Milk coffee was prepared by a conventional method using 0.05% of unsterilized carrageenan powder and 0.05% of sterilized carrageenan powder of Example 7. It was adjusted, filled in a can, and sterilized at 121 ° C. for 20 minutes.
When this canned coffee was stored at 55 ° C. for 14 days and then subjected to a bacteria test, it was 10 ⁵ pieces / g or more using unsterilized carrageenan powder, but the sterilized carrageenan powder of Example 1 was used. The number used was 100 pieces / g or less.

[0012]

As is apparent from the examples, according to the method for producing a food of the present invention, (1) a water-soluble polysaccharide is extracted from a water-soluble polysaccharide-containing substance,
A water-soluble polysaccharide powder sterilized by adding an oxidative bactericide at any stage from extraction to drying in the step of producing the water-soluble polysaccharide powder. (2) Dispersing the water-soluble polysaccharide powder in a poor solvent in which the water-soluble polysaccharide powder is insoluble, and under the condition that the water-soluble polysaccharide powder is not substantially dissolved, an oxidizing bactericide is used. A water-soluble polysaccharide powder that is sterilized by contact and heat treatment.
It is possible to produce a food product which is free from bacterial contamination and has good storage stability and high quality.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁶ Identification number Reference number within the agency FI technical indication location A23L 1/39 2/42 3/349 3/358 (72) Inventor Kei Inaoka Miyamae, Kawasaki City, Kanagawa Prefecture Ward Keyakidaira 1-41-401

Claims (2)

[Claims] 1. A process for extracting a water-soluble polysaccharide from a water-soluble polysaccharide-containing material to produce a water-soluble polysaccharide powder, by adding an oxidizing fungicide at any stage from extraction to drying. A method for producing a food, comprising a sterilized water-soluble polysaccharide powder. 2. The water-soluble polysaccharide powder is dispersed in a poor solvent in which the water-soluble polysaccharide powder is insoluble, and oxidation-based sterilization is performed under a state in which the water-soluble polysaccharide powder is substantially insoluble. A method for producing a food, comprising a water-soluble polysaccharide powder that has been sterilized by bringing it into contact with an agent and performing heat treatment.