JPS62115266A - Thermally sterilized food and production thereof - Google Patents

Abstract

PURPOSE:To suppress the germination and propagation of heat-resistant bacterial spores during preservation at high temperatures, by adding a polyglycerol ester of a fatty acid to a food, hermetically sealing the food in a container and sterilizing the food while heating. CONSTITUTION:A polyglycerol ester of a fatty acid is added to a food or retort food to be canned or bottled, etc. The resultant food is hermetically sealed in a container and sterilized while heating. The polyglycerol ester of the fatty acid is an ester of polyglycerol having >=6 average polymerization degree of >=970 hydroxyl value, e.g. hexaglycerol, etc., with a fatty acid, e.g. 14-24C fatty acid such as myristic acid, etc. The amount thereof to be added is 0.001-5wt%, preferably 0.01-0.3wt% based on the food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a heat sterilized food and a method for producing the same. More specifically, it relates to preserved foods such as canned foods, bottled foods, and retort foods, and their manufacturing methods.

(Industrial Application Field) The heat-sterilized food of the present invention and its production method enable heat-sterilized food to be preserved for a long period of time in the human diet, to be eaten conveniently and hygienically anytime and anywhere, and to be produced economically. It is useful when Polyglycerin fatty acid ester is a powerful O/
It is a very important emulsifier that creates a W, W10 emulsion system and has excellent salt resistance and acid resistance.

(Prior art) Preserved foods such as canned foods, bottled foods, and retort foods are packaged in containers and heat sterilized to inhibit the growth of microorganisms. Although it is sterilized, it has not been completely sterilized. That is, commercially available canned foods, bottled foods, retort foods, etc. have been heat sterilized to the extent that they do not deteriorate under normal storage conditions and do not exhibit harmful effects on the health of consumers. However, under such sterilization conditions, there is a certain probability that heat-resistant bacterial spores remain. Since these heat-resistant bacterial spores rarely germinate or multiply under normal storage conditions, they are very unlikely to cause deterioration in food supplies, bottled foods, retort foods, etc. However, under conditions where food supplies and the like are heated and sold in vending machines, heat-resistant bacterial spores remaining in the food supplies germinate and multiply, causing the food to deteriorate.

This phenomenon is relatively rare for highly acidic foods such as boric acid drinks, but for neutral or weakly acidic foods,
If food is stored at a high temperature of 70"C for a long period of time, heat-resistant bacterial spores that remain without being sterilized will germinate and proliferate, degrading the quality of the food.

In order to kill these heat-resistant bacterial spores, there is a method of raising the sterilization temperature, but this method has a negative effect on the physical and chemical properties of the food, reducing its value as a food. The sterilization temperature cannot be raised above a certain temperature because it will be stored away.

(Problems to be Solved by the Invention) For these reasons, it is possible to improve the killing rate of heat-resistant bacterial spores remaining in stock foods, bottled foods, retort foods, etc. without increasing the sterilization temperature conditions, or There has been a desire to develop a method that suppresses the germination and proliferation of heat-resistant bacterial spores even when sterilized food supplies are stored at high temperatures.

The present invention provides a method for manufacturing foods by commercially sterilizing supplies, bottled foods, retort foods, etc., and suppressing the germination and proliferation of heat-resistant bacterial spores during high-temperature storage to maintain constant product quality over a long period of time. This is what we provide.

(Means for Solving the Problems) The present inventors have proposed a food product that suppresses the germination and proliferation of heat-resistant bacterial spores during long-term storage at high temperatures of food supplies, bottled food products, retort food products, etc., and a method for producing the same. As a result of intensive research, we invented a method for producing preserved foods by adding polyglycerin fatty acid esters to foods.

That is, the present invention is a method for producing a heat-sterilized food, which is characterized by adding polyglycerol fatty acid ester, which is a highly safe food additive with no restrictions on use, to the food, sealing the container in a container, and heat-sterilizing the food.

Foods used in the present invention include coffee drinks, cocoa drinks, chocolate drinks, black tea drinks, Shiruko,
Examples include boiled azuki beans and other agricultural and livestock processed foods, as well as retort sauces and retort foods such as soups, curries, stews, hash, and meat sauces.

The polyglycerol fatty acid ester used in the present invention is
It is a fatty acid ester of polyglycerin having an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less, such as hexaglycerin, octaglycerin, decaglycerin, eicosaglycerin, and triacontaglycerin. The fatty acids used in the polyglycerin fatty acid ester include natural and synthetic saturated or unsaturated straight-chain or split-chain fatty acids with a return prime number of 14 to 24, such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Among them, the carbon number is 16
~1B saturated or unsaturated fatty acids are preferred. These fatty acids may be used alone or in mixtures thereof.

The polyglycerin fatty acid ester of the present invention is a mono-, di-, tri-, tetra-, or penta-fatty acid ester of polyglycerin with an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less, and among them, mono-, di-, or tri-fatty acid esters are used. Desirably, these can be used alone or in mixtures thereof.

The polyglycerol fatty acid ester used in the present invention is added in an amount of 0.001% to 5% (parts by weight) to the food.

Preferably 0.01 to 0.3% (parts by weight) based on food
do. If the amount added is 0.001%, there is no effect of the present invention,
Addition of 5% or more of the polyglycerol fatty acid ester affects the flavor of the food, and is also undesirable because it becomes economically expensive.

(Action) Since the polyglycerol fatty acid ester of the present invention is a surfactant with very strong hydrophilicity and a large HLB value, it acts on the surface of heat-resistant bacterial spores, causing germination of heat-resistant bacterial spores.
It is presumed to suppress proliferation.

Next, the present invention will be explained by examples.

Example 1 Per 1000 mN, L-cystine 0.5 g, glucose 5
．． 0g, yeast extract 5.0g, tryptone 15.0g
Decaglycerin monostearate (Q-18U, manufactured by Taiyo Kagaku ■) was added to an aqueous solution containing 0.5 g of sodium thioglycolate, 2.5 g of sodium chloride, and 15.0 g of agar to give 0.01.0 g of sodium thioglycolate, respectively. 02.0.
A test medium was prepared by adjusting the concentration to a concentration of 0.03.0.05°0.10% by weight and sterilizing it by high-pressure heating at 121"C for 20 minutes.

The anaerobic heat-resistant bacterium Bacillus cogulans (Bacillus
illus coagulans) and Bacillus stearothermophilus (Bacillus stea
thermophilus) in a liquid medium (thioglycolic acid medium ■“Eiken.

After culturing with shaking for 110 days at 55°C in a spore solution (manufactured by Eiken Chemical Co., Ltd.), the culture solution was sterilized by high-pressure heating at 121°C for 115 minutes to prepare a spore solution containing 104 spores/ml. As a result, 0.1 ml of each of the above test media was inoculated and incubated at 55°C.
, anaerobic culture was performed for 7 days.

Tables 1 and 2 show the detection results of the two types of anaerobic heat-resistant bacteria after culturing.

Example 2 Coffee bean extract 4.5 kg, instant coffee powder 20 g, milk 1.0 kg, sugar 800 g.

After blending 3.67 kg of water, 10 g of decaglycerin monostearate (Q-18U, manufactured by Taiyo Kagaku ■)
A coffee beverage (pH 6,9) was prepared by adding 10
mj! Dispense each sample into test tubes and sterilize them by high-pressure heating at 121"C for 20 minutes to prepare a liquid medium. To this, add the anaerobic heat-resistant bacterial spore solution (B, coagula) prepared above.
ns, bacterial count 104/m1) 10μ! After inoculation, the cells were sealed with a layer of sterilized liquid paraffin and cultured anaerobically at 55°C for 110 days. After culturing, each sample solution was observed under a microscope and the detection rate of anaerobic heat-resistant bacteria was determined to be 10.
Anaerobic heat-resistant bacteria were found in 3 out of 00 samples, resulting in a detection rate of 0.3%.

Table 2 Antibacterial test results (effects of the present invention) As is clear from the results of the examples, the food to which the polyglycerol fatty acid ester of the present invention has been added has high heat resistance in foods sold heated in vending machines, etc. Inhibits germination and proliferation of bacterial spores. Therefore, no special equipment is required when producing food. Furthermore, since food can be stored for a long period of time by preventing spoilage and deterioration, it prevents food poisoning and is also useful in terms of food hygiene.

Claims (3)

[Claims] (1) A heat-sterilized food and its manufacturing method characterized by adding polyglycerol fatty acid ester to food, sealing it in a container, and heat-sterilizing it. (2) The heat-sterilized food according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less, and the method for producing the same. (3) The heat-sterilized food according to claim 1, wherein the fatty acid of the polyglycerol fatty acid ester has 14 or more carbon atoms, and the method for producing the same.