JPS6037963A - Food sterilizing method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention The present invention is a sterilization method suitable for sterilizing foods, especially leafy vegetables such as Chinese cabbage, cabbage, and spinach. A cleaning method is used. However, this method required a long cleaning time of several tens of minutes, and the resulting sterilization rate was low at about 50%. On the other hand, sterilization by high heat can be processed in a short time and has a high sterilization rate, but it cannot be applied to foods that are easily denatured by heat such as leafy vegetables.The present invention improves the above drawbacks and prevents denaturation of foods. The objective is to obtain a high sterilization rate in a short period of time without causing infection.

In order to achieve the above purpose, the present inventor has conducted extensive research, and as a result,
When sterilization is carried out by heating water or by blowing oxygen gas mixed with water vapor or oxygen-containing gas, even foods that are easily denatured by heat, such as leafy vegetables, can be sterilized extremely quickly even when heated at a low temperature that causes almost no denaturation. They discovered the surprising fact that crabs are sterilized.

The present invention will be explained in detail below.

The water used in the present invention may be untreated, but the pH
If adjusted to 4 or less, the sterilization efficiency will be significantly improved. pH
To adjust the acidity to this level, it is desirable to use acids that are harmless to the human body, such as hydrochloric acid, acetic acid, citric acid, and malic acid.

Furthermore, chlorine may be added to the water used in the present invention. As a chlorine source, chlorine gas, liquid chlorine, or a compound that decomposes to generate chlorine, such as sodium hypochlorite, is used. The amount of chlorine added is approximately 0.2 to 0.4 q of chlorine.

The water used in the present invention is heated by heating or by blowing oxygen gas mixed with water vapor or oxygen-containing gas, and in this case, a sufficient sterilization effect can be obtained at a low temperature of 40° C. or higher. The treatment temperature should be 70°C or lower for foods that are easily denatured by heat.However, if the pH is set to 4 or lower, a high sterilization rate can be obtained even without heating the water used in the present invention. discovered.

Other disinfectants, salt, surfactants, etc. may be added to the water used in the present invention.

For carrying out the sterilization method of the present invention, for example, the aeration tank shown in the figure is used. In the figure, (1) is the tank body, (2) is the aeration pipe installed at the bottom of the tank body (1), and the air supply pump (3)
Air is blown through the air pipe (4).

At this time, the air is supplied with a steam pipe (5) equipped with a valve (5)A.
) the steam is mixed. The aeration tank is filled with water, and if desired, it can be used directly after the above treatment.
-<: The object to be treated is immersed in a basket or the like.

Instead of mixing the air with steam, the air may be directly heated with a burner, heater, or the like.

The processing time may be a single time of about 2 to 3 minutes to 20 minutes.

In this way, a high sterilization rate can be obtained at low temperatures and in a short time. The effects of the present invention are clarified in Table 1.

Test method: Kirari cut lengthwise into four pieces is wrapped in gauze and immersed in an aeration tank as shown in Figure 1. A standard agar medium was used to measure the number of viable bacteria. The processing time was kept constant at 15 minutes.

*: The control is the case where air aeration is not performed. 1. Comparing the effects of air aeration with J Hara and Bian 1, the control without air aeration is not sterilized at all, and the chlorine concentration in Melon I is Even though the number of bacteria is low, the sterilization rate of 50 people is still high.

2. Effect of processing temperature Swallow 1, A2 is at room temperature, No. 163, Tong 4, Bian 5 is 50℃, A
6, flat 7, and A8 are 60°C, and 169 is 70°C, and as the processing temperature increases, the sterilization rate increases dramatically. Especially if you look at A9, 7
At 0°C, the sterilization rate is close to 100% without adding anything to the water.

8. Effect of pH If the pH is set to below 4, especially around 3, a high sterilization rate can be achieved even if the treatment temperature is room temperature.

As mentioned above, the present invention is particularly suitable for sterilizing foods that are easily denatured by heat because a high sterilization rate can be obtained at low temperatures and in a short period of time. The present invention can also be applied to disinfecting objects other than food, such as tableware and medical instruments.

[Brief explanation of the drawing]

The drawings show an embodiment of the apparatus used in the method of the present invention, with FIG. 1 being a side sectional view and FIG. 2 being a plan view. In the figure (1)...Cisterna body (2)...Long trachea (5)
...Steam pipe patent applicant Makoto Okumura 1 Figure 2

Claims (1)

[Claims] 1. A food product characterized by heating water to 40°C or higher by blowing oxygen gas or oxygen-containing gas into the water and immersing the food therein. Sterilization method 2: Water is brought to a pH of 4 or lower, heated or heated to 40°C or higher by blowing in oxygen gas mixed with water vapor, or oxygen-containing gas, and the food is immersed in the water. A food sterilization method 8, characterized in that chlorine is dissolved in the sample water in the method described in "Claim 1.", a food sterilization method 4, "Claim 2." In the method described, the food sterilization method is characterized by dissolving chlorine in the sample water.