JPS61104773A - Treatment for food - Google Patents

Abstract

PURPOSE:Raw, fresh vegetables are treated in order with an aqueous chlorine sterilizer and an aq. sulfite salt or the like to give food which is completely sterilized without chlorine smell. CONSTITUTION:Fresh vegetables such as cabbages, onions or parsley are dipped in an aq. chlorine sterilizer such as aq. sodium hypochlorite of about 50-1,000ppm effective chlorine concentration to effect sterilization at room temperature for about 5-30min. They are, as needed, after washed with water, dipped in an aq. nitrite salt such as aq. potassium sulfite of about 10-1,000ppm concentration, at room temperature for 1sec-30min. Instead of the sulfite salt, bisulfite salt, L-ascorbic acid or its salt or erysorbic acid or its salt may be used. The process according to the present invention can be applied to fresh fishes, meat and processed meat as well.

Description

[Detailed Description of the Invention] 1 Emperor mυL The present invention provides a food processing method, specifically, a food processing method that achieves a sufficient sterilizing effect by sterilizing food with a chlorine-based sterilizer, and completely eliminates the chlorine odor caused by the sterilizer. and new food processing methods.

*Oam Fresh vegetables and fresh seafood generally have 10 to 105 common viable bacteria and microorganisms attached to them per gram when they arrive, which is a lot! Food poisoning pathogens such as I bacteria and Staphylococcus staphylococcus are also often detected. 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 processed. As a sterilization method, cleaning operations using synthetic detergents are generally known, but their effectiveness is not expected to be very high. In addition, the conventional sterilization method has been to immerse food in an aqueous solution of sodium chloride and sodium chloride containing about 50 to 100 DEIm of available chlorine, but with this method, the chlorine odor from the disinfectant used remains in the food. In addition, the presence of organic matter, especially protein, in food significantly reduces the effectiveness of PL bacteria, so in order to achieve sufficient sterilization effect, the effective chlorine concentration must be increased, and in that case, washing with water after sterilization is necessary. Even if this is done, the chlorine odor cannot be eliminated 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.

Problem 1 to be solved by Ming. In view of the above-mentioned current situation, the present inventors have solved the problem of sufficiently sterilizing foods such as fresh vegetables, fresh seafood, meat, and meat products, and at the same time, leaving no 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, when sterilization treatment with a chlorine-based disinfectant is followed by treatment with an aqueous solution of sulfite or other specific agents, the use of such agents not only enhances the sterilizing effect of the chlorine-based disinfectant, but also surprisingly reduces the We obtained the unexpected finding that the chlorine odor caused by the use of chlorine-based disinfectants is eliminated, no residual chlorine odor is involved, and in the case of seafood, the fishy odor is also reduced.

The present invention was completed based on the discovery of this fact.

According to the present invention, after sterilizing fresh vegetables, fresh seafood, meat and meat products with an aqueous chlorine disinfectant solution, sulfites,
Acidic sulfite 1! ! Provided is a method for treating foods, which comprises treating with an aqueous solution containing at least one selected from the group consisting of L-ascorbic acid, L-ascorbate, erythorbine [1] and erythorbate.

In the method of the present invention, it is possible to remove 9,596 or more viable bacteria, and even though a chlorine-based disinfectant is used, there is no chlorine odor in the processed food, and there is no chlorine smell due to other processing agents used. There is no negative effect on food.

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 are not particularly limited as long as they require sterilization.6 Typical foods include fresh vegetables such as cabbage, onions, and parsley, squid, and fish eggs. Examples include fresh seafood, meat such as pig, cow, and chicken, and meat products such as ham and sausage.

In the present invention, first, the food to be treated, such as fresh vegetables, etc., is 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. The chlorine-based disinfectant used in this process is the usual one, typically sodium hypochlorite.
It is not particularly limited thereto, and for example, chlorinated 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 use a considerably high concentration of effective chlorine that can sterilize. Its usage range is usually 50 to 100001) I)! 11. It is preferably selected from a range of 100 to 800 ppI11. 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 sodium chloride acid ester can be added to the disinfectant water Wj, which may improve the wettability of the food and improve the sterilizing effect.

In the present invention, the food that has been sterilized as described above is then washed with water or without washing with water, and is treated with sulfite r3 salt, acidic sulfite, and ascorbic acid, l, -72:l/.

An aqueous solution containing at least two selected from pitate, erythorbic acid, and nilinlupine.

Process more. Here, as the 1iIr11 salt, for example, sodium sulfite, potassium iodine, etc. can be used.

As the acidic sulfite, sodium PI acid, potassium sulfite, etc. can be used. Also, as salts of ascorbic acid and erythorbic acid, 1. Examples include sodium salts and potassium salts. Each of the above-mentioned weighing agents can be used alone or in combination of two or more. All of the above drugs have been approved for safety when applied to food, and there is no problem in their use.
There is no particular danger if these substances remain in food. In treatment with these drugs, the drug 1111 is usually 10 to 1oooppI.
! This can be carried out by immersing the food in an aqueous solution at room temperature, or by spraying the aqueous solution onto the food.

The treatment Rm is usually short and may be such that the scarred food is brought into contact with the aqueous drug solution for about 1 second to about 30 minutes.

In addition, when L-ascorbic acid is used as a drug, it is possible to use erythorbic acid or sorbitol, condensed phosphate, etc. in combination for stabilization.

Thus, according to the present invention, it is possible to easily obtain food that is sufficiently sterilized and has no 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 water using sucrose fatty acid ester. The number of viable bacteria at this point was 7.5×10 5 cells per gram.

Next, the sample was sterilized with a sodium hypochlorite aqueous solution containing a predetermined concentration of available chlorine at room temperature for 20 minutes (sterilization treatment).

Furthermore, the lettuce sterilized above was immersed in each chemical aqueous solution shown in Table 1 below for 10 minutes (chemical treatment).

The lettuce obtained after each of the above treatments was subjected to a sensory test for chlorine odor by a panel of 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.

Pregnancy: I can smell a strong chlorine smell.

■・・・・・・The smell of chlorine is very strong.

Table 1 also shows the results of determining the number of viable bacteria after the above treatment.

Table 1 In Table 1, ascorbic acid is shown. The same applies to the following eight examples.

Example 2 After washing each 100 g of cut raw squid with water, it was immersed for 30 minutes at room temperature using a sodium hypochlorite aqueous solution containing available chlorine at a predetermined degree a.

Next, the treated raw squid was added to each chemical aqueous solution shown in Table 2 for 1 hour.
After immersion treatment for 5 minutes, a panel of 10 people conducted a sensory test to determine the presence or absence of chlorine odor in the same manner as in Example 1.

In addition, the number of viable bacteria in raw squid before sodium hypochlorite treatment is
It was 5.7X10' per gram.

The results are shown in Table 2 below.

Table 2 Example 3 Each 200g of shredded cabbage was F! After washing with sugar fatty acid ester, it was washed with water. At this point, the number of viable bacteria per gram was 6. It was OXl 0'l.

Next, this cabbage was immersed for 20 minutes at room temperature using a sodium hypochlorite aqueous solution containing a predetermined concentration of available chlorine.

The resulting treated cabbage 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 of ascorbic acid of a predetermined concentration for 10 molecules rIi. 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 3 Example 4 200 g of each cut raw squid was thoroughly washed with water.

The number of viable bacteria at this point is 6.3 x 101 per gram.
It was.

Next, each of these raw squid was mixed with 50 ppm, 20001) I
II.

300ppm, 5001) Elm and a o o p
Using an aqueous sodium hypochlorite solution containing pm of available chlorine, each sample was soaked for 2 to 2 times at room temperature for 30 minutes.

Divide the obtained treated soil squid into 100 tons each, soak one side in water for 10 minutes, and add 150 tons of ascorbic to the other side.
The sample was immersed in an aqueous solution containing 0 pp- 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 4 Example 5 400 g of each cut raw squid was thoroughly washed with water.

The number of viable bacteria at this point is 6.5 x 10' per duram.
It was.

Next, this raw squid was immersed in a sodium hypochlorite aqueous solution containing 200 ppi+ effective 33 W for 30 minutes at room temperature.

The obtained treated squid was further divided into 4 sections of 100 g each, the first section was filled with water, and the second section was filled with L-ascorbine m 500 g.
In the aqueous solution containing ppm, the third section contains 20% of sodium sulfite.
In an aqueous solution containing 0 ppm, also 4th Ward Hashi 17 Scolbin I! 250 ppm and sodium sulfite io
Each sample was immersed in an aqueous solution containing 0 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 5 After aseptically peeling off the surface film of commercially available O-sum (approximately 2 kQ), it was divided into approximately 500 g portions and each was placed in a large I 1% bacterial suspension (10 s cells/m) at room temperature. 20
Bacteria were attached by dipping for a second, and then left for 10 minutes. Next, 2 fl! ! ! Ham was immersed for 2 minutes in a sodium hypochlorite aqueous solution containing 500 ppm of available chlorine.

One of the sodium hyposulfite-treated and untreated ham samples obtained above was added to water, and the other was added to 500 pp of mono-ascorbic acid.
The surface of each ham (
Approximately 31cm thick! Measurement of viable bacteria count and sensory test for chlorine odor were conducted in the same manner as in Example 1. The results are shown in Table 6 below.

Table 6 (that's all)

Claims (1)

[Claims] (1) After sterilizing fresh vegetables, fresh seafood, meat, and meat products with an aqueous chlorine-based disinfectant solution, sulfites, acid sulfites, L-ascorbic acid, L-ascorbate, erythorbic acid, and erythorbic acid are used. 1. A method for processing food, comprising processing with an aqueous solution containing at least one selected from salts.