WO2018181635A1 - Food production method, food, packaged food production method, and packaged food - Google Patents
Food production method, food, packaged food production method, and packaged food Download PDFInfo
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- WO2018181635A1 WO2018181635A1 PCT/JP2018/013071 JP2018013071W WO2018181635A1 WO 2018181635 A1 WO2018181635 A1 WO 2018181635A1 JP 2018013071 W JP2018013071 W JP 2018013071W WO 2018181635 A1 WO2018181635 A1 WO 2018181635A1
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- Prior art keywords
- food
- washing
- fine bubbles
- packaged
- liquid
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Classifications
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Definitions
- the present invention relates to a method for producing food and packaged food having a step of washing food using fine bubbles having a diameter of less than 1 ⁇ m, and food and packaged food produced by the production method.
- hypochlorous acid used for sterilization treatment, hypochlorous acid water, sodium hypochlorite and the like are generally used.
- hypochlorous acid water, sodium hypochlorite and the like are generally used.
- an improved method has also been proposed for the cleaning method using hypochlorous acid.
- a method for producing shredded cabbage using an aqueous solution of a disinfectant such as sodium hypochlorite a technique of performing shredding treatment while pouring fresh water into the cut portion of the cabbage after the sterilization treatment process and then exposing to water for a certain time or more (For example, refer to Patent Document 1 below).
- a technique of performing shredding treatment while pouring fresh water into the cut portion of the cabbage after the sterilization treatment process and then exposing to water for a certain time or more (For example, refer to Patent Document 1 below). According to the technique, it is said that it can be sufficiently sterilized to greatly reduce the taste of cabbage.
- fine bubbles having a diameter of 100 ⁇ m or less are sometimes referred to as “fine bubbles (registered trademark)”, and their use in various fields is being studied.
- fine bubbles those having a diameter of less than 1 ⁇ m are called “Ultra Fine Bubble (registered trademark)” in that they exhibit various effects such as growth promotion effect of animals and plants, water quality improvement effect, sterilization effect, and bactericidal effect. Attention has been paid.
- hypochlorous acid has a limit in its sterilization effect. This is presumed to be because hypochlorous acid comes into contact with organic substances and reacts with chlorine to reduce free chlorine, resulting in a drastic decrease in bactericidal activity. Moreover, cut vegetables sterilized with hypochlorous acid often feel a chlorine odor when put into the mouth even after being washed with water, and the original taste of the vegetables is also impaired. In particular, in the case of sliced green onions used for condiments and cut onions for salads, when sterilized with hypochlorous acid, the original flavor of freshly cooked vegetables is lost and becomes nearly tasteless.
- hypocite used as a disinfectant.
- Chloric acid is put into an aqueous solution of about 200 ppm to sterilize. After these are sterilized, the remaining hypochlorous acid is washed with cold water (chiller water), and then sealed in a plastic bag and packaged by sealing the bag mouth.
- cold water chloriller water
- hypochlorous acid is required in order to improve the working environment, adverse effects during eating and the original taste of food. Therefore, a technique for introducing slightly acidic electrolyzed water having a bactericidal effect even if the chlorine concentration when using hypochlorous acid is reduced to several tens of ppm is increasing.
- chlorine is deactivated by the coexisting organic matter, and therefore it is necessary to replenish the slightly acidic electrolyzed water by pouring in order to exert the bactericidal effect.
- cleaning after sterilization is essential.
- the present invention provides a sanitary production method of food and packaged food that is excellent in sterilization and bactericidal action without losing the original taste of food, and the food and packaging produced by the production method.
- the purpose is to provide finished food.
- a method for producing food comprising a step of washing the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 ⁇ m.
- method of manufacturing a food according to the said concentration of said micro-bubbles in the liquid is 10 6 cells / ml or more ⁇ 1> or ⁇ 2>.
- ⁇ 5> The method for producing food according to any one of ⁇ 1> to ⁇ 4>, wherein the cleaning time by the liquid jet is 2 seconds to 30 minutes.
- ⁇ 6> The method for producing a food according to any one of ⁇ 1> to ⁇ 5>, wherein the target food is a cut food.
- Food washed by a washing method in a step of washing with a jet of liquid containing fine bubbles having a diameter of less than 1 ⁇ m.
- ⁇ 8> The food according to ⁇ 7>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
- ⁇ 9> food according to the said concentration of microbubbles is 10 6 cells / ml or more in the liquid ⁇ 7> or the ⁇ 8>.
- ⁇ 10> The above items ⁇ 7> to ⁇ 9, which are cleaned with a liquid containing fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the volume of the cleaning tank per discharge port.
- the food according to any one of ⁇ 11> The food according to any one of ⁇ 7> to ⁇ 10>, wherein the cleaning time by the liquid jet is 2 seconds to 30 minutes.
- ⁇ 12> The food according to any one of ⁇ 7> to ⁇ 11>, which is a cut food.
- the target food is cleaned with a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more and a pressure of 0.01 MPa or more per second with respect to the volume of the cleaning tank per discharge port.
- ⁇ 15> The method for producing a packaged food according to ⁇ 13> or ⁇ 14>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
- ⁇ 17> The method for producing packaged food according to any one of ⁇ 13> to ⁇ 16>, wherein the washing time in the washing step is 2 seconds to 30 minutes.
- ⁇ 18> The method for producing packaged food according to any one of ⁇ 13> to ⁇ 17>, wherein the target food is a vegetable having a layered structure.
- ⁇ 19> Packaged food that has been washed and packaged in a sterile state after being washed by a jet of liquid containing fine bubbles having a diameter of less than 1 ⁇ m.
- ⁇ 20> Cleaning with a jet of a liquid containing the fine bubbles and a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the volume of the washing tank per discharge port.
- ⁇ 21> The packaged food according to ⁇ 19> or ⁇ 20>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
- the wrapped food according to any one of the said concentration of microbubbles is 10 6 cells / ml or more in the liquid ⁇ 19> - ⁇ 21>.
- the sanitary manufacturing method of the food and the packaged food which were excellent in microbe elimination and bactericidal action without impairing the original taste of food, and the food manufactured by the said manufacturing method, and the packaged food are provided. Can do.
- production method of the present embodiment include the target food containing fine bubbles having a diameter of less than 1 ⁇ m. It includes a step of cleaning with a jet of liquid (hereinafter sometimes simply referred to as “cleaning step”).
- a cutting process for cutting the target food cleaned by the cleaning process in an aseptic state, and the target food cut in the cutting process is aseptic
- the packaging process of packaging in a state is continuously performed.
- “continuously performing” each process means that the cleaning process, the cutting process, and the packaging process are continued without a sterilization process using hypochlorous acid or the like between the processes. Means to be done. However, each process may be performed in a state of coexisting with the liquid used in the cleaning process.
- the manufacturing method of the packaged food of this embodiment is positioned as one aspect
- the production method of the present embodiment is a hygienic production method, which can clean the target food without deteriorating the original taste of the food, and can be cleaned by the cleaning without using a disinfectant such as hypochlorous acid.
- the food can be sterilized.
- the method for producing packaged food of the present embodiment after the target food is washed (sterilized) and cut, the packaged food is produced without losing the original flavor and umami of the food. Can do.
- the food manufactured by the manufacturing method of the present embodiment that is, the food cleaned by the cleaning method in the step of cleaning with a jet of liquid containing fine bubbles having a diameter of less than 1 ⁇ m is a hypochlorous acid-treated food. It is possible to show a sterilization rate equal to or higher than. Further, since hypochlorous acid is not used, the food produced by the production method of the present embodiment does not have a chlorine odor, and the flavor is not impaired by the reaction with hypochlorous acid. It has flavor and umami. In addition, as mentioned above, even when simply referred to as “sterilization” throughout this specification, the meaning of “sanitization” that physically excludes bacteria and microorganisms is also included. Moreover, in the manufacturing method of this embodiment, it is necessary that the apparatus and apparatus which contact object food are fully cleaned, and do not become a pollution source.
- the bactericidal effect is higher than when the target food is simply immersed in a liquid containing UFB.
- the mechanism by which the cleaning process in the present embodiment can exert a high sterilizing effect on the target food is not clarified, the number of collisions between the liquid and the target food is increased by using a liquid containing UFB as a jet. It is speculated that one reason is that the number of bacteria remaining in the target food can be reduced as compared with the case of simply immersing and shaking.
- the bactericidal effect can be enhanced even when compared to the case where microbubbles having a diameter of about 1 ⁇ m to 100 ⁇ m are used instead of UFB.
- the manufacturing method of this embodiment may include processes other than a washing process.
- a cutting process and a packaging process are included in addition to a cleaning process, but other processes are appropriately included before the cleaning process and after the packaging process. May be.
- a preparation process for preparing a target food by performing a pre-cleaning treatment or the like can be cited.
- the manufacturing method of this embodiment is performed hypochlorous acid free throughout all processes.
- the target food when transported between the cleaning process and the cutting process, and between the cutting process and the packaging process, also in the transport process. Aseptic conditions are maintained.
- the conveyance using a water flow is also possible between each process (between apparatuses used for each process). It is preferable in terms of safety to use aseptic water, particularly UFB-containing aseptic water, when transporting using the water flow.
- a cleaning process which is an essential process will be described first. Next, each process will be described focusing on the cutting process and the packaging process.
- the “cleaning step” in the present embodiment is a step of cleaning the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 ⁇ m.
- the washing process can use the target food prepared through a preparatory process such as pre-washing to remove mud or dust adhering to the above or removing a non-eating portion.
- the manufacturing method of the present embodiment is capable of cleaning and sterilizing the target food without using a sterilizing agent such as hypochlorous acid in the cleaning process. It is not necessary to perform a process. For this reason, it is not necessary to use a large amount of chiller water or the like, which is excellent from the viewpoint of cost and resources.
- the step carried out after the washing step is carried out under aseptic conditions in order to prevent bacteria and microorganisms from adhering to the food after washing.
- the aseptic condition is preferably ensured by sterilizing equipment and facilities on the assumption that the products that enter the consumer's mouth and their raw materials do not come into contact with chemical substances such as hypochlorous acid.
- the “target food” in the present embodiment is not particularly limited as long as it can be washed with a liquid.
- a liquid for example, in addition to fruits and vegetables such as vegetables and fruits, fresh foods such as seafood and meat, processed foods such as tofu and konjac
- a cooked product that is not heat-sterilized is a suitable target.
- fruits and vegetables are suitable as the target food, and the production method of the present embodiment can be suitably used particularly for vegetables having a layered structure such as stick onions and onions.
- the state of the food is not particularly limited.
- the food may be cut (cut) or may be food before being cut.
- the cutting process is performed before the cleaning process, and the cut target food is washed with UFB.
- the cutting process may be performed after the cleaning process, and the target food may be cut after the cleaning.
- the manufacturing method of the packaged food of this embodiment which is an aspect of the manufacturing method of this embodiment, the target food cleaned by the cleaning process is cut in an aseptic state in the cutting process.
- the “fine bubbles” in the present embodiment are fine bubbles having a diameter of less than 1 ⁇ m, and nano-sized fine bubbles called “ultra fine bubbles” can be preferably used.
- the diameter of the fine bubbles is 1 ⁇ m or more, the rising speed is higher in the liquid than the fine bubbles having a diameter of less than 1 ⁇ m, and the surface tends to float and disappear, so that a sufficient cleaning effect cannot be obtained.
- the rising speed of the fine bubbles at this time follows the following formula (Stokes formula).
- Ascent rate U ⁇ gd 2 / 18 ⁇ d: Diameter of spherical bubbles, g: acceleration of gravity, ⁇ : liquid density, ⁇ : liquid viscosity
- the diameter of the fine particles in the present embodiment is not particularly limited as long as it is less than 1 ⁇ m, but the viewpoint of the vegetable surface structure Therefore, the thickness is preferably 10 nm to 500 nm.
- the presence of UFB in the liquid can be confirmed, for example, by using laser light scattering.
- the method for measuring the diameter of the fine bubbles is not particularly limited. For example, dynamic light scattering (DLS), particle tracking analysis, laser analysis, resonance mass measurement (RMM), etc. These known methods can be used as appropriate.
- the average diameter of the fine bubbles measured by these known methods can be regarded as the diameter of the fine bubbles.
- the concentration of micro-bubbles (UFB) in is in the liquid used in the washing step, from the viewpoint of cleaning and sterilizing efficiency, preferably 10 6 cells / ml or more, 10 7 / More preferably, it is more than ml, and more preferably 10 8 pieces / ml or more.
- the concentration of the fine bubbles can be measured, for example, with Zetaview (registered trademark) manufactured by Microtrack Bell.
- the liquid containing UFB is not particularly limited, and deionized water, potable well water, tap water, and the like generally used for washing fruits and vegetables can be used. Moreover, not only this but aqueous solution, such as ethanol, an acetic acid, an organic acid, can also be used.
- the liquid may be a single liquid or a mixed liquid.
- the liquid preferably has a chlorine concentration in the liquid due to sodium hypochlorite or the like of less than 20 ppm, and more preferably 1 ppm or less.
- the chlorine concentration in the liquid can be measured by a known method such as high performance liquid chromatography.
- a method for generating fine bubbles is not particularly limited, and a known method can be used.
- the known method include a method of generating UFB by mixing a gas with a liquid and applying a high shearing force or the like to the liquid. More specifically, the liquid in which the gas is mixed can be sent to a mixer or the like having a complicated fluid path with a pump, and the bubbles can be refined by applying a shearing force to the bubbles in the liquid.
- an ideal microbubble can be generated by repeating the bubble miniaturization process several times, for example.
- the gas mixed with the liquid is not particularly limited, and for example, air, carbon dioxide gas, nitrogen gas, ozone gas, and the like can be used, and carbon dioxide gas, air, and nitrogen gas are preferable. In addition, these gases may be mixed gases as well as single gases.
- the UFB generator a commercially available ultra high density ultra fine bubble generator or the like can be used.
- a jet of a liquid containing UFB (hereinafter also referred to as “UFB water”) is used.
- UFB water a liquid containing UFB
- the “jet flow” is a phenomenon in which a fluid having a velocity is jetted as a substantially one-way flow from the discharge port into the space under pressure.
- the washing water containing UFB is sprayed for a certain period of time into a washing tank containing the target food to be sterilized and cleaned and mixed with the cleaning target (target food).
- the washing conditions in the washing step can be determined in consideration of the shape and size of the washing tank, the number and position of the ejection holes, the cut size and specific gravity of the target food (fruit and vegetables) to be washed.
- cleaning with a jet of liquid containing fine bubbles means 0.05 volume% or more per second with respect to the volume of the cleaning tank per discharge port and a pressure of 0.01 MPa. This means that the target food is washed with a liquid containing fine bubbles discharged.
- discharge pressure unit: Pa
- discharge amount (unit: volume%).
- discharge pressure of the liquid containing UFB is less than 0.01 MPa or the amount of discharge per second is less than 0.05% by volume of UFB water, the UFB is sufficiently in the surface structure of the target food in which the cells are lurking. It cannot invade and cannot fully exert its bactericidal effect.
- the discharge pressure is preferably 0.01 to 0.10 MPa, from the viewpoint of the balance between the freshness of the target food (the amount of damage received), the cleaning and sterilization effects, and the factory operating energy. More preferably, it is 0.05 MPa.
- the discharge amount is 0.05 vol% to 50.00 vol% of the washing tank volume from the viewpoint of the balance between the freshness of the target food (the degree of damage received) and the cleaning and sterilizing effects, and the factory operating energy. It is preferably 0.05 vol% to 5.00 vol%.
- the cleaning time by the jet of liquid is the freshness of the target food (the degree of damage received).
- the time is preferably 2 seconds to 30 minutes, more preferably 10 seconds to 5 minutes.
- the temperature of the liquid at the time of washing is not particularly limited, but it is preferably 2 to 25 ° C. and more preferably 5 to 15 ° C. from the viewpoint of the bactericidal effect and the freshness of the target food.
- the configuration of the cleaning tank container (the volume of the cleaning tank, the number of nozzles installed, the installation angle, the hole diameter, etc.) is not particularly limited and can be appropriately selected according to the purpose.
- the direction of flow of the liquid containing UFB in the cleaning process may be one direction, a system in which liquid collides in a plurality of directions, or a continuous system or a batch system. Good.
- the cleaning tank used in the cleaning process may be either an open type or a closed type, and the size can be appropriately determined according to the purpose (type, amount, etc. of target food).
- the cleaning tank may be configured to generate UFB in the same tank as the water tank used for cleaning, and may be a mechanism that circulates it, or a liquid containing UFB generated by another apparatus. Any mechanism that discharges into the cleaning tank may be used. Moreover, the said washing tank may have a mechanism which can perform ultrasonic irradiation to the liquid containing UFB.
- bacteria to be sterilized in this embodiment examples include bacteria that adhere to soil-derived germs and vegetables and reduce their freshness, E. coli, Salmonella, staphylococci, and the like.
- the manufacturing method of the present embodiment may include a process other than the cleaning process.
- the manufacturing method of the packaged food of this embodiment includes a cutting process and a packaging process in addition to a cleaning process, other processes are appropriately included before the cleaning process and after the packaging process.
- most of the bacteria contained in vegetables are present on the surface of vegetables, and a knowledge about 100 times different from the inside has been obtained. Therefore, surface cleaning before the cutting process is extremely effective for sterilization of foods containing vegetables.
- the other steps will be described using the method for producing packaged food of the present embodiment as an example. However, each process described below is not applied only to the packaged food manufacturing method of the present embodiment, and can be appropriately combined with a cleaning process in the manufacturing method of the present embodiment.
- the cutting process in the manufacturing method of the packaged food of this embodiment is a process of cutting the target food washed by the washing process in a sterile state.
- the manufacturing method of this embodiment can cut
- Step condition means a practically aseptic condition that is usually required according to the target food, and does not have to be completely aseptic.
- a microbially safe product can be produced within the set shelf life. Indicates the state (environment). For example, as the “sterile state”, as a general standard, the condition that the number of general viable bacteria in the environment is 5 CFU / cm 2 or less and the coliform group is negative can be adopted (reference: BC Center for Disease Control.
- the target food may be contacted.
- a certain device and the surrounding environment can be based on the condition that the number of viable bacteria in the environment is 5 CFU / cm 2 or less and the coliform group is negative.
- examples of the aseptic object include the bacteria to be sterilized as described above.
- the aseptic condition is, for example, the device used for the cutting process, the floor or wall of the room where the apparatus is installed, other installations, the person performing the cutting process, etc. This can be achieved by applying a sterilization treatment.
- a clean bench or a clean room may be used in order to maintain aseptic conditions.
- the aseptic cutting process may be performed through a human hand in a clean bench, or may be automatically performed using an industrial robot or the like.
- the aseptic condition is preferably ensured by sterilizing equipment and facilities on the premise that products entering the consumer's mouth and their raw materials do not come into contact with chemical substances such as hypochlorous acid. That is, hypochlorite can be used as a disinfectant for equipment facilities, and it is preferable to combine a plurality of disinfection treatments.
- the cutting (cutting) in the cutting process is not particularly limited as long as the sterility is maintained, and a method usually used according to the target food is appropriately selected. can do.
- a cutting method for example, in the case of fruits and vegetables, various methods such as round cutting, diagonal cutting, strip cutting, chopping, diced cutting, and paste processing can be cited.
- the apparatus used for a cutting process can also be suitably selected according to object food etc.
- the processing conditions at the time of cutting are not particularly limited. For example, in a carbon dioxide atmosphere, the humidity (RH) is about 50% to 90%, and the temperature is about 1 ° C. to 15 ° C. (preferably 2 ° C. to 5 ° C. ) Is preferable.
- the dehydration process may be performed on the condition that it is performed in a sterile state before and after the cutting step.
- the dehydration process is a process for removing liquid from the target food that has been cleaned in the cleaning process.
- means such as centrifugal dehydration can be used.
- UFB water is preferable at the point which does not need to confirm whether the chemical
- the packaging step is a step of packaging the target food cut in the cutting step in a sterile state.
- the target food is packaged while maintaining the sterilizing effect by the washing process, and therefore, after cutting, a sterilizing agent such as hypochlorous acid and a large amount of water for removing the same are removed from the cut surface of the cut vegetables. Etc., and the original flavor and umami of the target food can be maintained.
- the aseptic condition is synonymous with that in the above-described cutting step, but may be under different conditions from the cutting step as long as the above definition is applied.
- the packaging of the target food in the packaging process is not particularly limited as long as the sterility is maintained, and a known method can be appropriately employed.
- a method of sealing with a bag filled with an inert gas such as nitrogen gas or a packaging material can be employed, but it is preferable to employ a means that can ensure a sterilized state for a certain period even after packaging.
- food packaging wrap made of vinylidene chloride resin or polyvinyl chloride resin is used, and an appropriate amount is stored in a tray and packed with a wrap film, or vacuum packed, sterilized packaging and removal. Examples include a method using an oxygen agent.
- the humidity (RH) is about 50% to 90%, and the temperature is about 1 ° C to 15 ° C (preferably 2 ° C to 5 ° C). It is preferable to carry out.
- Example 1 to 5 Fresh cabbage sliced to a width of 1 mm (sliced cabbage) or lettuce cut into 5 cm square (cut lettuce) was used as the target food.
- the target food was washed as necessary and then dehydrated by centrifugation (preliminary washing step).
- the obtained target food was transferred to a water tank and washed and sterilized with a jet of ultra fine bubble water (hereinafter referred to as “UFB water”) filled with ultra fine bubbles in tap water.
- UFB water ultra fine bubble water
- a device manufactured by Nanocus Co., Ltd. device name: Nano Fresher (registered trademark) was used.
- Example 1 and Comparative Examples 1 and 2 using slice cabbage
- the residual bacteria rate in the case of the present invention in which the target food was washed by a jet of UFB and the conventional method (method using sodium hypochlorite) was compared.
- the production method of Example 1 in which the target food was washed by the jet of UFB was equivalent to the conventional method of sodium hypochlorite (Na hypochlorite).
- Na hypochlorite sodium hypochlorite
- Example 1 the slice cabbage washed in Example 1 had a low residual bacteria rate and had no chlorine odor and maintained its original flavor and umami.
- the slice cabbage of Comparative Examples 1 and 2 had a low residual bacteria rate, the odor of chlorine was strong, the flavor and umami of food were impaired, and bitterness was also felt.
- Examples 2-1 to 4-3 and Comparative Examples 3-1 to 3-3 using cut lettuce
- the subject food was washed with a jet of UFB and tap water without using UFB.
- the difference in residual bacteria rate was compared with the case where the target food was washed by a jet of water.
- Table 2 in the production methods of each Example in which the target food was washed with a jet of UFB, a remarkable difference was observed in the residual bacteria rate as compared with the case where tap water was simply used. From these results, it can be seen that the present invention can exhibit a sterilization effect that is exceptionally superior to the case of simply washing with tap water jet by using the UFB jet.
- Example 5 and Comparative Example 4 using slice cabbage
- the residual bacteria rate (cleaning sterilization) between the case of the present invention in which the target food was washed by the jet of UFB and the case where the target food was simply immersed in UFB water We compared the difference in effect.
- the production method of the present invention in which the target food was washed with a jet of UFB showed a marked difference in the rate of remaining bacteria compared to the case where the target food was simply immersed in UFB water. It was. From these results, it can be seen that the present invention can exhibit a particularly excellent bactericidal action as compared with the case where the target food is simply immersed in UFB water by using the jet of UFB.
- Example 6 (Preparation process) First, after cutting and sterilizing at the root (for example, 3 cm width), green onions were washed with tap water to remove impurities such as soil on the surface, and then dehydrated by centrifugation (preliminary washing). Next, the leaf side was cut off to a length of 10 cm (trimming) and used as the target food.
- the cleaned target food was sterilized and cut into 1 mm thicknesses in a clean room to obtain a product form (cutting process).
- the target product was dehydrated (drained) after being cut into rings.
- the cut target food was sealed in food packaging for aseptic conditions in a clean room (packaging process), and packaged food was produced.
- Example 5 Packaged in the same manner as in Example 6 except that the target food was immersed in tap water containing UFB for 5 minutes and pre-washed (“pre-wash” means washing before cutting. The same applies hereinafter). Food was produced. Immersion was performed by allowing the sample to settle.
- Example 7 Packaged food was produced in the same manner as in Example 7, except that the cut green onion adjusted through the above-described cutting process without pre-washing was washed with a tap water jet.
- the jetting / cleaning conditions time, water temperature, pressure and discharge rate
- the chlorine concentration of the used tap water was 1 ppm or less.
- Example 8 Packaged food was produced in the same manner as in Example 7 except that the cut green onion adjusted through the above-described cutting step without pre-washing was immersed in tap water for 5 minutes. Immersion was performed by allowing the sample to settle. In addition, the chlorine concentration of the used tap water was 1 ppm or less.
- the packaged food (green onion) produced in each Example and Comparative Example was stored at 5 ° C. or lower. According to the procedure of general microorganism experiment for each operation, the number of bacteria was examined using the stored sample. For the bacterial count test, 10 g of the stored sample was treated with 90 ml of phosphate buffer (pH 7.0) and stomacher for 1 minute to extract the bacteria. After 10-fold serial dilution, 1 ml of this was applied to the plate. After culturing for 48 hours, CFU / g of general bacteria and coliforms was measured. Based on the measured value, the number of bacteria before and after washing and sterilization was determined to calculate the residual bacteria rate. The “residual bacteria rate” indicates the rate of decrease in the number of general viable bacteria when the untreated sample is taken as 100%.
- Example 6 when compared with the residual bacteria rate, the production method of Example 6 in which the target food was washed with a jet of UFB had a good sterilization rate (residual bacteria rate), and further flavored. And the taste was not impaired.
- Comparative Example 6 using sodium hypochlorite although the sterilization rate was good, the taste was added at the time of actual eating, and the flavor and umami were lost.
- Comparative Examples 5, 7 and 8 the flavor and umami were not impaired, but the sterilization rate was not sufficient.
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Abstract
A food exhibiting the effects of superior pathogen removal and disinfection that do not adversely impact the original flavor of the food is provided by a food production method comprising a step of washing a target food with a jet stream of a liquid containing gas microbubbles with a diameter of less than 1 µm. A packaged food is also provided by following the washing step with a cutting step where the target food is cut in an aseptic condition and a packaging step where the target food is aseptically packaged.
Description
本発明は、直径1μm未満の微細気泡を用いて食物を洗浄する工程を有する食物及び包装済食物の製造方法、並びに、当該製造方法によって製造された食物及び包装済食物に関する。
The present invention relates to a method for producing food and packaged food having a step of washing food using fine bubbles having a diameter of less than 1 μm, and food and packaged food produced by the production method.
従来から青果物などの食物が提供される際、当該食物は、洗浄、殺菌及び鮮度管理などの複数の工程を経た後に消費者に提供されている。また、近年では、千切りキャベツ等カットした野菜などの調理の手間を省くための製品も多く流通されている。カット野菜などの品質管理において微生物的鮮度低下については、保存温度と並んで初発菌数の低減が重要な要素の一つであると認識されている。このため、従来から食物の製造時に、例えば、次亜塩素酸、微酸性電解水、過酢酸製剤等の殺菌作用を有する食品添加物を殺菌剤として用いて野菜等を洗浄殺菌している。これらの化学物質は最終製品に残存することは許されないので、大量の洗浄水を用いた洗浄処理が必要となる。
Conventionally, when foods such as fruits and vegetables are provided, the foods are provided to consumers after a plurality of processes such as washing, sterilization, and freshness management. In recent years, many products have been circulated to save labor for cooking vegetables such as shredded cabbage. In the quality control of cut vegetables and the like, it is recognized that the reduction of the number of first germs is one of the important factors for reducing the microbial freshness along with the storage temperature. For this reason, conventionally, when food is produced, vegetables and the like are washed and sterilized using, for example, a food additive having a bactericidal action such as hypochlorous acid, slightly acidic electrolyzed water, and peracetic acid preparation as a bactericidal agent. Since these chemical substances are not allowed to remain in the final product, a cleaning process using a large amount of cleaning water is required.
このように、次亜塩素酸等による野菜等の青果物の殺菌や除菌はごく一般的に行われている。例えば、次亜塩素酸による殺菌処理によれば、カットした野菜を次亜塩素酸200ppmの水溶液に投入し、1~30分間程度浸漬し、その後無菌のチラー水で塩素が検出されなくなるまで洗浄することで、菌数を100分の一程度に減少させることができると言われている。殺菌処理に用いられる次亜塩素酸としては、次亜塩素酸水や次亜塩素酸ナトリウム等が一般に用いられている。尚、本明細書を通じて、単に「殺菌」と称した場合であっても、物理的に菌や微生物を排除する「除菌」の意味合いも含まれるものとする。
Thus, sterilization and sterilization of fruits and vegetables such as vegetables with hypochlorous acid are generally performed. For example, according to the sterilization treatment with hypochlorous acid, the cut vegetables are put into an aqueous solution of 200 ppm hypochlorous acid, soaked for about 1 to 30 minutes, and then washed with sterile chiller water until no chlorine is detected. Therefore, it is said that the number of bacteria can be reduced to about 1/100. As hypochlorous acid used for sterilization treatment, hypochlorous acid water, sodium hypochlorite and the like are generally used. In addition, even if it is a case where it only calls "sterilization" through this specification, the meaning of "sanitization" which excludes a microbe and microorganisms physically shall be included.
しかし、次亜塩素酸を用いた洗浄方法については改良法も提案されている。例えば、次亜塩素酸ナトリウム等の殺菌剤水溶液を用いた千切りキャベツの製造方法としては、殺菌処理工程後にキャベツの切断部分に清水を注ぎながら千切り処理行い、その後一定時間以上水に晒す技術が開示されている(例えば、下記特許文献1参照)。当該技術によれば、十分に殺菌されキャベツのエグ味を大きく軽減できるとされている。
However, an improved method has also been proposed for the cleaning method using hypochlorous acid. For example, as a method for producing shredded cabbage using an aqueous solution of a disinfectant such as sodium hypochlorite, a technique of performing shredding treatment while pouring fresh water into the cut portion of the cabbage after the sterilization treatment process and then exposing to water for a certain time or more (For example, refer to Patent Document 1 below). According to the technique, it is said that it can be sufficiently sterilized to greatly reduce the taste of cabbage.
一方、近年では微細な気泡を含む液体を用いた技術が注目されている。例えば、直径100μm以下の微細な気泡は「ファインバブル(登録商標)」と称されることがあり、種々の分野における利用が検討されている。ファインバブルの中でも特に直径が1μm未満のものは「ウルトラファインバブル(登録商標)」と称され、動植物の成長促進効果、水質改善効果、除菌効果、及び殺菌効果など種々の効果を奏する点で注目されている。
On the other hand, in recent years, a technique using a liquid containing fine bubbles has attracted attention. For example, fine bubbles having a diameter of 100 μm or less are sometimes referred to as “fine bubbles (registered trademark)”, and their use in various fields is being studied. Among the fine bubbles, those having a diameter of less than 1 μm are called “Ultra Fine Bubble (registered trademark)” in that they exhibit various effects such as growth promotion effect of animals and plants, water quality improvement effect, sterilization effect, and bactericidal effect. Attention has been paid.
このような微細な気泡を用いた食品の洗浄方法としては、次亜塩素酸ナトリウムの濃度を20~80ppmであり、微細気泡を含有する塩素気泡水を用いた食品の洗浄方法が開示されている(例えば、下記特許文献2参照)。当該技術では微細気泡水の有する除菌・殺菌効果が少ないことを理由として微細気泡水に次亜塩素酸ナトリウムを溶解させることで除菌・殺菌作用を発揮させることを目的としている。
As a method for washing food using such fine bubbles, a method for washing food using chlorine bubbled water containing fine bubbles and sodium hypochlorite concentration of 20 to 80 ppm is disclosed. (For example, refer to Patent Document 2 below). The purpose of this technique is to exhibit sterilization and sterilization action by dissolving sodium hypochlorite in the fine bubble water because it has little sterilization and sterilization effect.
しかし、近年次亜塩素酸による殺菌処理にはその殺菌効果に限界があることが確認されている。これは、次亜塩素酸は有機物質に接触すると塩素が反応して遊離塩素が減少し、殺菌活性が激減するためであると推測される。また、次亜塩素酸で殺菌処理されたカット野菜は、水によって洗浄した後であっても口に入れる際に塩素臭を感じる場合が多く、野菜本来の旨味も損なわれてしまう。特に、薬味に使うスライスした青ネギやサラダ用のカットタマネギの場合、次亜塩素酸による殺菌処理を行うと、調理したての野菜本来の香味が失われて、無味に近くなってしまう。
However, in recent years, it has been confirmed that sterilization treatment with hypochlorous acid has a limit in its sterilization effect. This is presumed to be because hypochlorous acid comes into contact with organic substances and reacts with chlorine to reduce free chlorine, resulting in a drastic decrease in bactericidal activity. Moreover, cut vegetables sterilized with hypochlorous acid often feel a chlorine odor when put into the mouth even after being washed with water, and the original taste of the vegetables is also impaired. In particular, in the case of sliced green onions used for condiments and cut onions for salads, when sterilized with hypochlorous acid, the original flavor of freshly cooked vegetables is lost and becomes nearly tasteless.
例えば、蕎麦など麺類の薬味用途に用いられる棒ネギや、サラダやソテー用途に用いられるタマネギなどをカット野菜として用いる場合、不可食部位を除いたあと、裁断加工を施して殺菌剤である次亜塩素酸を、200ppm程度の水溶液に投入して殺菌する。これらは殺菌後に、冷水(チラー水)で残余の次亜塩素酸を洗浄した後に、ビニール袋に封入され、袋口を溶封して包装される。しかし、棒ネギやタマネギのような層状構造を有する野菜は切断面から侵入した塩素が層間に残留しやすく、塩素臭が残り残りやすい。
For example, when using onions used for condiments for noodles such as buckwheat noodles or onions used for salads and sautes as cut vegetables, after removing inedible parts, cutting processing is performed and then hypocite is used as a disinfectant. Chloric acid is put into an aqueous solution of about 200 ppm to sterilize. After these are sterilized, the remaining hypochlorous acid is washed with cold water (chiller water), and then sealed in a plastic bag and packaged by sealing the bag mouth. However, in a vegetable having a layered structure such as a bar onion or onion, chlorine that has entered from the cut surface tends to remain between the layers, and a chlorine odor tends to remain.
また、棒ネギ等は次亜塩素酸水溶液とネギ内部の粘質部とが反応すると、独特の香味が著しく低下してしまう。さらに、カット野菜に次亜塩素酸で殺菌処理を施した後、塩素臭を除去する為に大量の無菌水を使用するが、この処理により更にネギの香味成分が失われる結果となる。
Moreover, when a barley leek etc. reacts with a hypochlorous acid aqueous solution and the sticky part inside a leek, a unique flavor will fall remarkably. Furthermore, after sterilizing the cut vegetables with hypochlorous acid, a large amount of sterile water is used to remove the chlorine odor. This process results in further loss of flavor components of the leeks.
一方、作業環境の向上や摂食時における弊害並びに食物本来の旨味を損なわないために次亜塩素酸の代替技術の開発が求められている。そこで、次亜塩素酸使用時の塩素濃度を数十ppmにまで減らしても殺菌効果のある微酸性電解水を導入する技術も増えてきている。しかし、このような技術でも共存する有機物により塩素が失活するため、殺菌効果を発揮させるためにはかけ流しで微酸性電解水を補給する必要がある。また、製品中には塩素の残存が許されないため、殺菌処理後の洗浄が必須となる。
On the other hand, the development of alternative technology for hypochlorous acid is required in order to improve the working environment, adverse effects during eating and the original taste of food. Therefore, a technique for introducing slightly acidic electrolyzed water having a bactericidal effect even if the chlorine concentration when using hypochlorous acid is reduced to several tens of ppm is increasing. However, even in such a technique, chlorine is deactivated by the coexisting organic matter, and therefore it is necessary to replenish the slightly acidic electrolyzed water by pouring in order to exert the bactericidal effect. Also, since chlorine is not allowed to remain in the product, cleaning after sterilization is essential.
この点において、微細な気泡を利用した技術も候補として注目が高まっている。しかし、単に青果物などの食物を微細気泡を含む液体に浸漬させたり撹拌する程度では殺菌効果が弱く、次亜塩素酸の代替技術とするためには未だ改良の余地があった。このように、微細気泡を用いた次亜塩素酸代替の食物の洗浄技術に開発が求められているが、いまだ十分な効果を達成した事例はない。
In this respect, technology using fine bubbles is also attracting attention as a candidate. However, the sterilizing effect is weak enough to immerse or stir food such as fruits and vegetables in a liquid containing fine bubbles, and there is still room for improvement in order to replace hypochlorous acid. As described above, development is required for a food cleaning technique that substitutes for hypochlorous acid using fine bubbles, but there has not yet been achieved a sufficient effect.
本発明は、上述の課題を解決すべく、食物の本来の旨味が損なわれず除菌及び殺菌作用に優れた食物及び包装済食物の衛生的な製造方法及び当該製造方法によって製造された食物及び包装済食物を提供することを目的とする。
In order to solve the above-mentioned problems, the present invention provides a sanitary production method of food and packaged food that is excellent in sterilization and bactericidal action without losing the original taste of food, and the food and packaging produced by the production method. The purpose is to provide finished food.
<1> 対象食物を、直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程を含む食物の製造方法。
<2> 前記微細気泡の直径が10nm~500nmである前記<1>に記載の食物の製造方法。
<3> 前記液体中の前記微細気泡の濃度が106個/ml以上である前記<1>又は<2>に記載の食物の製造方法。
<4> 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で前記対象食物を洗浄する前記<1>~<3>のいずれか一つに記載の食物の製造方法。
<5> 前記液体の噴流による洗浄時間が2秒間~30分間である前記<1>~<4>のいずれか一つに記載の食物の製造方法。
<6> 前記対象食物が、カットされた食物である前記<1>~<5>のいずれか一つに記載の食物の製造方法。
<7> 直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程の洗浄方法によって洗浄された食物。
<8> 前記微細気泡の直径が10nm~500nmである前記<7>に記載の食物。
<9> 前記液体中の前記微細気泡の濃度が106個/ml以上である前記<7>又は前記<8>に記載の食物。
<10> 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で洗浄された前記<7>~<9>のいずれか一つに記載の食物。
<11> 前記液体の噴流による洗浄時間が2秒間~30分間である前記<7>~<10>のいずれか一つに記載の食物。
<12> カットされた食物である前記<7>~<11>のいずれか一つに記載の食物。
<13> 対象食物を直径1μm未満の微細気泡を含む液体の噴流によって洗浄する洗浄工程と、
前記洗浄工程によって洗浄された前記対象食物を無菌状態で裁断加工する裁断工程と、
前記裁断工程において裁断加工された前記対象食物を無菌状態で包装する包装工程と、
を続けて行う包装済食物の製造方法。
<14> 前記洗浄工程は、1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で前記対象食物を洗浄する前記<13>に記載の包装済食物の製造方法。
<15> 前記微細気泡の直径が10nm~500nmである前記<13>又は<14>に記載の包装済食物の製造方法。
<16> 前記液体中の前記微細気泡の濃度が106個/ml以上である前記<13>~<15>のいずれか一つに記載の包装済食物の製造方法。
<17> 前記洗浄工程における洗浄時間が2秒間~30分間である前記<13>~<16>のいずれか一つに記載の包装済食物の製造方法。
<18> 前記対象食物が、層状構造を有する野菜である前記<13>~<17>のいずれか一つに記載の包装済食物の製造方法。
<19> 直径1μm未満の微細気泡を含む液体の噴流によって洗浄された後、無菌状態で裁断加工及び包装された包装済食物。
<20> 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で前記微細気泡を含む液体の噴流によって洗浄された前記<19>に記載の包装済食物。
<21> 前記微細気泡の直径が10nm~500nmである前記<19>又は<20>に記載の包装済食物。
<22> 前記液体中の前記微細気泡の濃度が106個/ml以上である前記<19>~<21>のいずれか一つに記載の包装済食物。
<23> 前記液体の噴流による洗浄時間が2秒間~30分間である前記<19>~<22>のいずれか一つに記載の包装済食物。
<24> 層状構造を有する野菜を包装した前記<19>~<23>のいずれか一つに記載の包装済食物。 <1> A method for producing food, comprising a step of washing the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
<2> The method for producing food according to <1>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
<3> method of manufacturing a food according to the said concentration of said micro-bubbles in the liquid is 10 6 cells / ml or more <1> or <2>.
<4> The <1> for cleaning the target food with a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the washing tank volume per discharge port. The method for producing a food according to any one of to <3>.
<5> The method for producing food according to any one of <1> to <4>, wherein the cleaning time by the liquid jet is 2 seconds to 30 minutes.
<6> The method for producing a food according to any one of <1> to <5>, wherein the target food is a cut food.
<7> Food washed by a washing method in a step of washing with a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
<8> The food according to <7>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
<9> food according to the said concentration of microbubbles is 10 6 cells / ml or more in the liquid <7> or the <8>.
<10> The above items <7> to <9, which are cleaned with a liquid containing fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the volume of the cleaning tank per discharge port. > The food according to any one of
<11> The food according to any one of <7> to <10>, wherein the cleaning time by the liquid jet is 2 seconds to 30 minutes.
<12> The food according to any one of <7> to <11>, which is a cut food.
<13> A washing step of washing the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 μm;
A cutting step of cutting the target food washed by the washing step in a sterile state;
A packaging step of packaging the target food cut in the cutting step in a sterile state;
A method for producing prepackaged food.
<14> In the cleaning step, the target food is cleaned with a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more and a pressure of 0.01 MPa or more per second with respect to the volume of the cleaning tank per discharge port. The method for producing packaged food according to <13>.
<15> The method for producing a packaged food according to <13> or <14>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
<16> method for manufacturing the wrapped food according to any one of the above in a liquid the concentration of microbubbles is 10 6 cells / ml or more <13> - <15>.
<17> The method for producing packaged food according to any one of <13> to <16>, wherein the washing time in the washing step is 2 seconds to 30 minutes.
<18> The method for producing packaged food according to any one of <13> to <17>, wherein the target food is a vegetable having a layered structure.
<19> Packaged food that has been washed and packaged in a sterile state after being washed by a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
<20> Cleaning with a jet of a liquid containing the fine bubbles and a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the volume of the washing tank per discharge port. The packaged food according to <19>.
<21> The packaged food according to <19> or <20>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
<22> the wrapped food according to any one of the said concentration of microbubbles is 10 6 cells / ml or more in the liquid <19> - <21>.
<23> The packaged food according to any one of <19> to <22>, wherein the cleaning time by the liquid jet is 2 seconds to 30 minutes.
<24> The packaged food according to any one of <19> to <23>, in which vegetables having a layered structure are packaged.
<2> 前記微細気泡の直径が10nm~500nmである前記<1>に記載の食物の製造方法。
<3> 前記液体中の前記微細気泡の濃度が106個/ml以上である前記<1>又は<2>に記載の食物の製造方法。
<4> 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で前記対象食物を洗浄する前記<1>~<3>のいずれか一つに記載の食物の製造方法。
<5> 前記液体の噴流による洗浄時間が2秒間~30分間である前記<1>~<4>のいずれか一つに記載の食物の製造方法。
<6> 前記対象食物が、カットされた食物である前記<1>~<5>のいずれか一つに記載の食物の製造方法。
<7> 直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程の洗浄方法によって洗浄された食物。
<8> 前記微細気泡の直径が10nm~500nmである前記<7>に記載の食物。
<9> 前記液体中の前記微細気泡の濃度が106個/ml以上である前記<7>又は前記<8>に記載の食物。
<10> 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で洗浄された前記<7>~<9>のいずれか一つに記載の食物。
<11> 前記液体の噴流による洗浄時間が2秒間~30分間である前記<7>~<10>のいずれか一つに記載の食物。
<12> カットされた食物である前記<7>~<11>のいずれか一つに記載の食物。
<13> 対象食物を直径1μm未満の微細気泡を含む液体の噴流によって洗浄する洗浄工程と、
前記洗浄工程によって洗浄された前記対象食物を無菌状態で裁断加工する裁断工程と、
前記裁断工程において裁断加工された前記対象食物を無菌状態で包装する包装工程と、
を続けて行う包装済食物の製造方法。
<14> 前記洗浄工程は、1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で前記対象食物を洗浄する前記<13>に記載の包装済食物の製造方法。
<15> 前記微細気泡の直径が10nm~500nmである前記<13>又は<14>に記載の包装済食物の製造方法。
<16> 前記液体中の前記微細気泡の濃度が106個/ml以上である前記<13>~<15>のいずれか一つに記載の包装済食物の製造方法。
<17> 前記洗浄工程における洗浄時間が2秒間~30分間である前記<13>~<16>のいずれか一つに記載の包装済食物の製造方法。
<18> 前記対象食物が、層状構造を有する野菜である前記<13>~<17>のいずれか一つに記載の包装済食物の製造方法。
<19> 直径1μm未満の微細気泡を含む液体の噴流によって洗浄された後、無菌状態で裁断加工及び包装された包装済食物。
<20> 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で前記微細気泡を含む液体の噴流によって洗浄された前記<19>に記載の包装済食物。
<21> 前記微細気泡の直径が10nm~500nmである前記<19>又は<20>に記載の包装済食物。
<22> 前記液体中の前記微細気泡の濃度が106個/ml以上である前記<19>~<21>のいずれか一つに記載の包装済食物。
<23> 前記液体の噴流による洗浄時間が2秒間~30分間である前記<19>~<22>のいずれか一つに記載の包装済食物。
<24> 層状構造を有する野菜を包装した前記<19>~<23>のいずれか一つに記載の包装済食物。 <1> A method for producing food, comprising a step of washing the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
<2> The method for producing food according to <1>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
<3> method of manufacturing a food according to the said concentration of said micro-bubbles in the liquid is 10 6 cells / ml or more <1> or <2>.
<4> The <1> for cleaning the target food with a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the washing tank volume per discharge port. The method for producing a food according to any one of to <3>.
<5> The method for producing food according to any one of <1> to <4>, wherein the cleaning time by the liquid jet is 2 seconds to 30 minutes.
<6> The method for producing a food according to any one of <1> to <5>, wherein the target food is a cut food.
<7> Food washed by a washing method in a step of washing with a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
<8> The food according to <7>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
<9> food according to the said concentration of microbubbles is 10 6 cells / ml or more in the liquid <7> or the <8>.
<10> The above items <7> to <9, which are cleaned with a liquid containing fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the volume of the cleaning tank per discharge port. > The food according to any one of
<11> The food according to any one of <7> to <10>, wherein the cleaning time by the liquid jet is 2 seconds to 30 minutes.
<12> The food according to any one of <7> to <11>, which is a cut food.
<13> A washing step of washing the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 μm;
A cutting step of cutting the target food washed by the washing step in a sterile state;
A packaging step of packaging the target food cut in the cutting step in a sterile state;
A method for producing prepackaged food.
<14> In the cleaning step, the target food is cleaned with a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more and a pressure of 0.01 MPa or more per second with respect to the volume of the cleaning tank per discharge port. The method for producing packaged food according to <13>.
<15> The method for producing a packaged food according to <13> or <14>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
<16> method for manufacturing the wrapped food according to any one of the above in a liquid the concentration of microbubbles is 10 6 cells / ml or more <13> - <15>.
<17> The method for producing packaged food according to any one of <13> to <16>, wherein the washing time in the washing step is 2 seconds to 30 minutes.
<18> The method for producing packaged food according to any one of <13> to <17>, wherein the target food is a vegetable having a layered structure.
<19> Packaged food that has been washed and packaged in a sterile state after being washed by a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
<20> Cleaning with a jet of a liquid containing the fine bubbles and a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the volume of the washing tank per discharge port. The packaged food according to <19>.
<21> The packaged food according to <19> or <20>, wherein the fine bubbles have a diameter of 10 nm to 500 nm.
<22> the wrapped food according to any one of the said concentration of microbubbles is 10 6 cells / ml or more in the liquid <19> - <21>.
<23> The packaged food according to any one of <19> to <22>, wherein the cleaning time by the liquid jet is 2 seconds to 30 minutes.
<24> The packaged food according to any one of <19> to <23>, in which vegetables having a layered structure are packaged.
本発明によれば、食物の本来の旨味が損なわれず除菌及び殺菌作用に優れた食物及び包装済食物の衛生的な製造方法及び当該製造方法によって製造された食物及び包装済食物を提供することができる。
ADVANTAGE OF THE INVENTION According to this invention, the sanitary manufacturing method of the food and the packaged food which were excellent in microbe elimination and bactericidal action without impairing the original taste of food, and the food manufactured by the said manufacturing method, and the packaged food are provided. Can do.
以下、本発明の内容について実施態様を用いて詳細に説明する。但し、以下の実施形態は例示であり、本発明はこれらの実施形態に限定されるものではない。
Hereinafter, the contents of the present invention will be described in detail using embodiments. However, the following embodiments are examples, and the present invention is not limited to these embodiments.
本実施形態の食物の製造方法及び包装済食物の製造方法(以下、これらを総じて「本実施形態の製造方法」と称することがある。)は、対象食物を、直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程(以下、単に「洗浄工程」と称することがある。)を含む。
The food production method and packaged food production method of the present embodiment (hereinafter sometimes collectively referred to as “production method of the present embodiment”) include the target food containing fine bubbles having a diameter of less than 1 μm. It includes a step of cleaning with a jet of liquid (hereinafter sometimes simply referred to as “cleaning step”).
さらに本実施形態の包装済食物の製造方法においては、洗浄工程に加え、洗浄工程によって洗浄された対象食物を無菌状態で裁断加工する裁断工程と、裁断工程において裁断加工された前記対象食物を無菌状態で包装する包装工程と、を続けて行う。ここで、各工程を「続けて行う」とは、洗浄工程と、裁断工程と、包装工程とが、各工程の間に次亜塩素酸等を用いた除菌工程が介されることなく続けて行われることを意味する。ただし、各工程は、洗浄工程で使用する液体と共存する状態で行われてもよい。なお、本実施形態の包装済食物の製造方法は、本実施形態の食物の製造方法の一態様として位置づけられる。
Furthermore, in the method for producing packaged food according to the present embodiment, in addition to the cleaning process, a cutting process for cutting the target food cleaned by the cleaning process in an aseptic state, and the target food cut in the cutting process is aseptic The packaging process of packaging in a state is continuously performed. Here, “continuously performing” each process means that the cleaning process, the cutting process, and the packaging process are continued without a sterilization process using hypochlorous acid or the like between the processes. Means to be done. However, each process may be performed in a state of coexisting with the liquid used in the cleaning process. In addition, the manufacturing method of the packaged food of this embodiment is positioned as one aspect | mode of the manufacturing method of the food of this embodiment.
以下、直径1μm未満の微細な気泡を適宜「UFB」と称することがある。本実施形態の製造方法は衛生的な製造方法であり、食物本来の旨味を損なうことなく対象食物を洗浄することができるとともに、次亜塩素酸等の殺菌剤を用いなくても当該洗浄によって対象食物に殺菌処理を施すことができる。
さらに、本実施形態の包装済食物の製造方法によれば、対象食物を洗浄(殺菌)及び裁断後、続けて包装することで食物本来の香味や旨味を損なうことなく包装済食材を製造することができる。
このため、本実施形態の製造方法により製造された食物、即ち、直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程の洗浄方法によって洗浄された食物は、次亜塩素酸処理された食物と同等以上の除菌率を示すことができる。また、次亜塩素酸を用いないため、本実施形態の製造方法によって製造された食物は、塩素臭がせず、また、次亜塩素酸との反応によって香味が損なわれることなく、食物本来の風味・旨味を有するものとなる。尚、上述のように、本明細書を通じて、単に「殺菌」と称した場合であっても、物理的に菌や微生物を排除する「除菌」の意味合いも含まれるものとする。また、本実施形態の製造方法においては、対象食物に接触する器具・装置は十分洗浄されており、汚染源とならないことが必要である。 Hereinafter, fine bubbles having a diameter of less than 1 μm may be appropriately referred to as “UFB”. The production method of the present embodiment is a hygienic production method, which can clean the target food without deteriorating the original taste of the food, and can be cleaned by the cleaning without using a disinfectant such as hypochlorous acid. The food can be sterilized.
Furthermore, according to the method for producing packaged food of the present embodiment, after the target food is washed (sterilized) and cut, the packaged food is produced without losing the original flavor and umami of the food. Can do.
For this reason, the food manufactured by the manufacturing method of the present embodiment, that is, the food cleaned by the cleaning method in the step of cleaning with a jet of liquid containing fine bubbles having a diameter of less than 1 μm is a hypochlorous acid-treated food. It is possible to show a sterilization rate equal to or higher than. Further, since hypochlorous acid is not used, the food produced by the production method of the present embodiment does not have a chlorine odor, and the flavor is not impaired by the reaction with hypochlorous acid. It has flavor and umami. In addition, as mentioned above, even when simply referred to as “sterilization” throughout this specification, the meaning of “sanitization” that physically excludes bacteria and microorganisms is also included. Moreover, in the manufacturing method of this embodiment, it is necessary that the apparatus and apparatus which contact object food are fully cleaned, and do not become a pollution source.
さらに、本実施形態の包装済食物の製造方法によれば、対象食物を洗浄(殺菌)及び裁断後、続けて包装することで食物本来の香味や旨味を損なうことなく包装済食材を製造することができる。
このため、本実施形態の製造方法により製造された食物、即ち、直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程の洗浄方法によって洗浄された食物は、次亜塩素酸処理された食物と同等以上の除菌率を示すことができる。また、次亜塩素酸を用いないため、本実施形態の製造方法によって製造された食物は、塩素臭がせず、また、次亜塩素酸との反応によって香味が損なわれることなく、食物本来の風味・旨味を有するものとなる。尚、上述のように、本明細書を通じて、単に「殺菌」と称した場合であっても、物理的に菌や微生物を排除する「除菌」の意味合いも含まれるものとする。また、本実施形態の製造方法においては、対象食物に接触する器具・装置は十分洗浄されており、汚染源とならないことが必要である。 Hereinafter, fine bubbles having a diameter of less than 1 μm may be appropriately referred to as “UFB”. The production method of the present embodiment is a hygienic production method, which can clean the target food without deteriorating the original taste of the food, and can be cleaned by the cleaning without using a disinfectant such as hypochlorous acid. The food can be sterilized.
Furthermore, according to the method for producing packaged food of the present embodiment, after the target food is washed (sterilized) and cut, the packaged food is produced without losing the original flavor and umami of the food. Can do.
For this reason, the food manufactured by the manufacturing method of the present embodiment, that is, the food cleaned by the cleaning method in the step of cleaning with a jet of liquid containing fine bubbles having a diameter of less than 1 μm is a hypochlorous acid-treated food. It is possible to show a sterilization rate equal to or higher than. Further, since hypochlorous acid is not used, the food produced by the production method of the present embodiment does not have a chlorine odor, and the flavor is not impaired by the reaction with hypochlorous acid. It has flavor and umami. In addition, as mentioned above, even when simply referred to as “sterilization” throughout this specification, the meaning of “sanitization” that physically excludes bacteria and microorganisms is also included. Moreover, in the manufacturing method of this embodiment, it is necessary that the apparatus and apparatus which contact object food are fully cleaned, and do not become a pollution source.
本実施形態の製造方法によれば、単にUFBを含む液体に対象食物を浸漬させた場合に比して殺菌効果が高い。本実施形態における洗浄工程が対象食物に対して高い殺菌効果を発揮できる機構については明らかにされていないが、UFBを含む液体を噴流とすることで当該液体と対象食物との衝突回数が多くなり単に浸漬振盪させた場合に比して対象食物に残留する菌数を減らすことができることが一因であると推測される。更に、本願実施形態の製造方法によれば、UFBの代わりに直径が1μm~100μm程度のマイクロバブルを用いた場合に比しても殺菌効果を高めることができる。
According to the manufacturing method of the present embodiment, the bactericidal effect is higher than when the target food is simply immersed in a liquid containing UFB. Although the mechanism by which the cleaning process in the present embodiment can exert a high sterilizing effect on the target food is not clarified, the number of collisions between the liquid and the target food is increased by using a liquid containing UFB as a jet. It is speculated that one reason is that the number of bacteria remaining in the target food can be reduced as compared with the case of simply immersing and shaking. Furthermore, according to the manufacturing method of the present embodiment, the bactericidal effect can be enhanced even when compared to the case where microbubbles having a diameter of about 1 μm to 100 μm are used instead of UFB.
また、本実施形態の製造方法は洗浄工程以外の他の工程を含んでいてもよい。例えば、本実施形態の包装済食物の製造方法の場合には、洗浄工程の他、裁断工程及び包装工程を含むものであるが、その他、洗浄工程の前及び包装工程の後に他の工程を適宜含んでいてもよい。
本実施形態の製造方法に含まれうる他の工程としては、例えば、予備洗浄処理などを施して対象食物を準備する準備工程等が挙げられる。また、本実施形態の製造方法は、全工程を通じて次亜塩素酸フリーで行われることが好ましい。また、例えば、本実施形態の包装済食物の製造方法の場合、洗浄工程及び裁断工程の間、並びに、裁断工程と包装工程との間において対象食物の搬送が行われる場合、当該搬送過程においても無菌状態が保たれる。なお、各工程間(各工程に用いられる装置間等)において水流を利用する搬送も可能である。当該水流を利用する搬送の際には無菌水、特にUFB含有の無菌水を用いることが安全面で好ましい。
以下、本実施形態の製造方法について、まず必須工程である洗浄工程について説明する。ついで、裁断工程及び包装工程などを中心に各工程について説明する。 Moreover, the manufacturing method of this embodiment may include processes other than a washing process. For example, in the case of the method for producing packaged food according to the present embodiment, a cutting process and a packaging process are included in addition to a cleaning process, but other processes are appropriately included before the cleaning process and after the packaging process. May be.
As other processes that can be included in the manufacturing method of the present embodiment, for example, a preparation process for preparing a target food by performing a pre-cleaning treatment or the like can be cited. Moreover, it is preferable that the manufacturing method of this embodiment is performed hypochlorous acid free throughout all processes. In addition, for example, in the case of the packaged food manufacturing method of the present embodiment, when the target food is transported between the cleaning process and the cutting process, and between the cutting process and the packaging process, also in the transport process. Aseptic conditions are maintained. In addition, the conveyance using a water flow is also possible between each process (between apparatuses used for each process). It is preferable in terms of safety to use aseptic water, particularly UFB-containing aseptic water, when transporting using the water flow.
Hereinafter, in the manufacturing method of the present embodiment, a cleaning process which is an essential process will be described first. Next, each process will be described focusing on the cutting process and the packaging process.
本実施形態の製造方法に含まれうる他の工程としては、例えば、予備洗浄処理などを施して対象食物を準備する準備工程等が挙げられる。また、本実施形態の製造方法は、全工程を通じて次亜塩素酸フリーで行われることが好ましい。また、例えば、本実施形態の包装済食物の製造方法の場合、洗浄工程及び裁断工程の間、並びに、裁断工程と包装工程との間において対象食物の搬送が行われる場合、当該搬送過程においても無菌状態が保たれる。なお、各工程間(各工程に用いられる装置間等)において水流を利用する搬送も可能である。当該水流を利用する搬送の際には無菌水、特にUFB含有の無菌水を用いることが安全面で好ましい。
以下、本実施形態の製造方法について、まず必須工程である洗浄工程について説明する。ついで、裁断工程及び包装工程などを中心に各工程について説明する。 Moreover, the manufacturing method of this embodiment may include processes other than a washing process. For example, in the case of the method for producing packaged food according to the present embodiment, a cutting process and a packaging process are included in addition to a cleaning process, but other processes are appropriately included before the cleaning process and after the packaging process. May be.
As other processes that can be included in the manufacturing method of the present embodiment, for example, a preparation process for preparing a target food by performing a pre-cleaning treatment or the like can be cited. Moreover, it is preferable that the manufacturing method of this embodiment is performed hypochlorous acid free throughout all processes. In addition, for example, in the case of the packaged food manufacturing method of the present embodiment, when the target food is transported between the cleaning process and the cutting process, and between the cutting process and the packaging process, also in the transport process. Aseptic conditions are maintained. In addition, the conveyance using a water flow is also possible between each process (between apparatuses used for each process). It is preferable in terms of safety to use aseptic water, particularly UFB-containing aseptic water, when transporting using the water flow.
Hereinafter, in the manufacturing method of the present embodiment, a cleaning process which is an essential process will be described first. Next, each process will be described focusing on the cutting process and the packaging process.
(洗浄工程)
本実施形態における「洗浄工程」は、対象食物を直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程である。洗浄工程は、上述のように付着した泥やごみなどを洗い流すための予備洗浄や不食部位を除去などの準備工程を経て準備された対象食物を用いることができる。また、本実施形態の製造方法は、洗浄工程において次亜塩素酸等の殺菌剤を用いずに対象食物の洗浄及び殺菌が可能なことから、洗浄工程の後に別途殺菌剤等を除去するための工程をおこなわなくてもよい。このため、大量のチラー水等を用いる必要がなく、コスト及び資源的観点からも優れている。但し、特に洗浄工程後に実施される工程は、洗浄後に菌や微生物が食物に付着するのを防止すべく無菌状態で実施されることが好ましい。無菌状態の確保は、消費者の口に入る製品やその原料が次亜塩素等の化学物質に触れないことを前提として、設備や施設を殺菌することによって行うことが好ましい。 (Washing process)
The “cleaning step” in the present embodiment is a step of cleaning the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 μm. The washing process can use the target food prepared through a preparatory process such as pre-washing to remove mud or dust adhering to the above or removing a non-eating portion. In addition, the manufacturing method of the present embodiment is capable of cleaning and sterilizing the target food without using a sterilizing agent such as hypochlorous acid in the cleaning process. It is not necessary to perform a process. For this reason, it is not necessary to use a large amount of chiller water or the like, which is excellent from the viewpoint of cost and resources. However, it is preferable that the step carried out after the washing step is carried out under aseptic conditions in order to prevent bacteria and microorganisms from adhering to the food after washing. The aseptic condition is preferably ensured by sterilizing equipment and facilities on the assumption that the products that enter the consumer's mouth and their raw materials do not come into contact with chemical substances such as hypochlorous acid.
本実施形態における「洗浄工程」は、対象食物を直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程である。洗浄工程は、上述のように付着した泥やごみなどを洗い流すための予備洗浄や不食部位を除去などの準備工程を経て準備された対象食物を用いることができる。また、本実施形態の製造方法は、洗浄工程において次亜塩素酸等の殺菌剤を用いずに対象食物の洗浄及び殺菌が可能なことから、洗浄工程の後に別途殺菌剤等を除去するための工程をおこなわなくてもよい。このため、大量のチラー水等を用いる必要がなく、コスト及び資源的観点からも優れている。但し、特に洗浄工程後に実施される工程は、洗浄後に菌や微生物が食物に付着するのを防止すべく無菌状態で実施されることが好ましい。無菌状態の確保は、消費者の口に入る製品やその原料が次亜塩素等の化学物質に触れないことを前提として、設備や施設を殺菌することによって行うことが好ましい。 (Washing process)
The “cleaning step” in the present embodiment is a step of cleaning the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 μm. The washing process can use the target food prepared through a preparatory process such as pre-washing to remove mud or dust adhering to the above or removing a non-eating portion. In addition, the manufacturing method of the present embodiment is capable of cleaning and sterilizing the target food without using a sterilizing agent such as hypochlorous acid in the cleaning process. It is not necessary to perform a process. For this reason, it is not necessary to use a large amount of chiller water or the like, which is excellent from the viewpoint of cost and resources. However, it is preferable that the step carried out after the washing step is carried out under aseptic conditions in order to prevent bacteria and microorganisms from adhering to the food after washing. The aseptic condition is preferably ensured by sterilizing equipment and facilities on the assumption that the products that enter the consumer's mouth and their raw materials do not come into contact with chemical substances such as hypochlorous acid.
-対象食物-
本実施形態における「対象食物」は液体で洗浄できる食物であれば特に限定されず、例えば、野菜や果物などの青果物に加えて、魚介類や肉類などの生鮮食品、豆腐やこんにゃくなどの加工食品等が挙げられるが、特に、加熱殺菌しない調理品が好適な対象として挙げられる。さらに、前記対象食物としては青果物が好適であり、本実施形態の製造方法は特に棒ネギやタマネギ等の層状構造を有する野菜に好適に用いることができる。また、食物の状態についても特に限定されるものではなく、例えば、カット(裁断)された食物であってもよいし裁断される前の食物であってもよい。このため、千切りキャベツや魚の切り身等のカットされた食物を提供する場合、対象食物の種類に応じて、裁断工程を洗浄工程よりも前に行ってカットされた対象食物をUFBで洗浄する態様としてもよいし、裁断工程を洗浄工程の後に行って洗浄後に対象食物を裁断する態様であってもよい。なお、本実施形態の製造方法の一態様である本実施形態の包装済食物の製造方法においては、洗浄工程によって洗浄された対象食物を裁断工程にて無菌状態で裁断加工する。 -Target food-
The “target food” in the present embodiment is not particularly limited as long as it can be washed with a liquid. For example, in addition to fruits and vegetables such as vegetables and fruits, fresh foods such as seafood and meat, processed foods such as tofu and konjac In particular, a cooked product that is not heat-sterilized is a suitable target. Furthermore, fruits and vegetables are suitable as the target food, and the production method of the present embodiment can be suitably used particularly for vegetables having a layered structure such as stick onions and onions. Also, the state of the food is not particularly limited. For example, the food may be cut (cut) or may be food before being cut. For this reason, when providing cut foods such as shredded cabbage and fish fillets, according to the type of the target food, the cutting process is performed before the cleaning process, and the cut target food is washed with UFB. Alternatively, the cutting process may be performed after the cleaning process, and the target food may be cut after the cleaning. In addition, in the manufacturing method of the packaged food of this embodiment which is an aspect of the manufacturing method of this embodiment, the target food cleaned by the cleaning process is cut in an aseptic state in the cutting process.
本実施形態における「対象食物」は液体で洗浄できる食物であれば特に限定されず、例えば、野菜や果物などの青果物に加えて、魚介類や肉類などの生鮮食品、豆腐やこんにゃくなどの加工食品等が挙げられるが、特に、加熱殺菌しない調理品が好適な対象として挙げられる。さらに、前記対象食物としては青果物が好適であり、本実施形態の製造方法は特に棒ネギやタマネギ等の層状構造を有する野菜に好適に用いることができる。また、食物の状態についても特に限定されるものではなく、例えば、カット(裁断)された食物であってもよいし裁断される前の食物であってもよい。このため、千切りキャベツや魚の切り身等のカットされた食物を提供する場合、対象食物の種類に応じて、裁断工程を洗浄工程よりも前に行ってカットされた対象食物をUFBで洗浄する態様としてもよいし、裁断工程を洗浄工程の後に行って洗浄後に対象食物を裁断する態様であってもよい。なお、本実施形態の製造方法の一態様である本実施形態の包装済食物の製造方法においては、洗浄工程によって洗浄された対象食物を裁断工程にて無菌状態で裁断加工する。 -Target food-
The “target food” in the present embodiment is not particularly limited as long as it can be washed with a liquid. For example, in addition to fruits and vegetables such as vegetables and fruits, fresh foods such as seafood and meat, processed foods such as tofu and konjac In particular, a cooked product that is not heat-sterilized is a suitable target. Furthermore, fruits and vegetables are suitable as the target food, and the production method of the present embodiment can be suitably used particularly for vegetables having a layered structure such as stick onions and onions. Also, the state of the food is not particularly limited. For example, the food may be cut (cut) or may be food before being cut. For this reason, when providing cut foods such as shredded cabbage and fish fillets, according to the type of the target food, the cutting process is performed before the cleaning process, and the cut target food is washed with UFB. Alternatively, the cutting process may be performed after the cleaning process, and the target food may be cut after the cleaning. In addition, in the manufacturing method of the packaged food of this embodiment which is an aspect of the manufacturing method of this embodiment, the target food cleaned by the cleaning process is cut in an aseptic state in the cutting process.
-微細気泡を含む液体-
本実施形態における「微細気泡」は、直径1μm未満の微細気泡であり、所為「ウルトラファインバブル」と称されるナノオーダーの微細気泡を好適に用いることができる。前記微細気泡の直径が1μm以上であると、直径が1μm未満の微細気泡と比べ液体中において上昇速度が速く、水面浮上して消失しやすくなり十分な洗浄効果が得られない。この際の微細気泡の上昇速度は、以下の式(Stokes式)に従う。
上昇速度U=ρgd2/18μ
d:球形気泡の直径、g:重力加速度、ρ:液密度、μ:液粘度
本実施形態における微細粒子の直径は1μm未満であれば特に限定されるものではないが、野菜の表面構造の観点から、10nm~500nmであることが好ましい。液体中のUFBの存在は、例えばレーザー光の散乱を用いることによって確認することができる。 -Liquid containing fine bubbles-
The “fine bubbles” in the present embodiment are fine bubbles having a diameter of less than 1 μm, and nano-sized fine bubbles called “ultra fine bubbles” can be preferably used. When the diameter of the fine bubbles is 1 μm or more, the rising speed is higher in the liquid than the fine bubbles having a diameter of less than 1 μm, and the surface tends to float and disappear, so that a sufficient cleaning effect cannot be obtained. The rising speed of the fine bubbles at this time follows the following formula (Stokes formula).
Ascent rate U = ρgd 2 / 18μ
d: Diameter of spherical bubbles, g: acceleration of gravity, ρ: liquid density, μ: liquid viscosity The diameter of the fine particles in the present embodiment is not particularly limited as long as it is less than 1 μm, but the viewpoint of the vegetable surface structure Therefore, the thickness is preferably 10 nm to 500 nm. The presence of UFB in the liquid can be confirmed, for example, by using laser light scattering.
本実施形態における「微細気泡」は、直径1μm未満の微細気泡であり、所為「ウルトラファインバブル」と称されるナノオーダーの微細気泡を好適に用いることができる。前記微細気泡の直径が1μm以上であると、直径が1μm未満の微細気泡と比べ液体中において上昇速度が速く、水面浮上して消失しやすくなり十分な洗浄効果が得られない。この際の微細気泡の上昇速度は、以下の式(Stokes式)に従う。
上昇速度U=ρgd2/18μ
d:球形気泡の直径、g:重力加速度、ρ:液密度、μ:液粘度
本実施形態における微細粒子の直径は1μm未満であれば特に限定されるものではないが、野菜の表面構造の観点から、10nm~500nmであることが好ましい。液体中のUFBの存在は、例えばレーザー光の散乱を用いることによって確認することができる。 -Liquid containing fine bubbles-
The “fine bubbles” in the present embodiment are fine bubbles having a diameter of less than 1 μm, and nano-sized fine bubbles called “ultra fine bubbles” can be preferably used. When the diameter of the fine bubbles is 1 μm or more, the rising speed is higher in the liquid than the fine bubbles having a diameter of less than 1 μm, and the surface tends to float and disappear, so that a sufficient cleaning effect cannot be obtained. The rising speed of the fine bubbles at this time follows the following formula (Stokes formula).
Ascent rate U = ρgd 2 / 18μ
d: Diameter of spherical bubbles, g: acceleration of gravity, ρ: liquid density, μ: liquid viscosity The diameter of the fine particles in the present embodiment is not particularly limited as long as it is less than 1 μm, but the viewpoint of the vegetable surface structure Therefore, the thickness is preferably 10 nm to 500 nm. The presence of UFB in the liquid can be confirmed, for example, by using laser light scattering.
微細気泡の直径の測定方法は特に限定されるものではないが、例えば、動的光散乱法(DLS)、粒子トラッキング解析(particle tracking analysis)、レーザー解析法、共振式質量測定法(RMM)等の公知の方法を適宜用いることができる。これら公知の方法で測定した微細気泡の平均直径を前記微細気泡の直径とみなすことができる。
The method for measuring the diameter of the fine bubbles is not particularly limited. For example, dynamic light scattering (DLS), particle tracking analysis, laser analysis, resonance mass measurement (RMM), etc. These known methods can be used as appropriate. The average diameter of the fine bubbles measured by these known methods can be regarded as the diameter of the fine bubbles.
また、洗浄工程に用いられる液体中の微細気泡(UFB)の濃度は特に限定されるものではないが、洗浄殺菌効率の観点から、106個/ml以上であることが好ましく、107個/ml以上が更に好ましく、108個/ml以上が特に好ましい。当該微細気泡の濃度は、例えば、マイクロトラックベル社製のゼータビュー(登録商標)で測定することができる。
Although not particularly limited in the concentration of micro-bubbles (UFB) in is in the liquid used in the washing step, from the viewpoint of cleaning and sterilizing efficiency, preferably 10 6 cells / ml or more, 10 7 / More preferably, it is more than ml, and more preferably 10 8 pieces / ml or more. The concentration of the fine bubbles can be measured, for example, with Zetaview (registered trademark) manufactured by Microtrack Bell.
前記UFBを含む液体は特に限定されるものではなく、一般に青果物の洗浄に用いられる脱イオン水、飲用可の井水や水道水などを用いることができる。またこれに限らず、エタノール、酢酸、有機酸等の水溶液を用いることもできる。また、当該液体は単一の液体であってもよいし、混合液体であってもよい。ここで、本実施形態の製造方法においては、次亜塩素酸を用いることなく対象食物の洗浄を行うことを目的としている。このため、前記液体は、食品衛生法等の観点から、次亜塩素酸ナトリウム等に起因する液体中の塩素濃度が20ppm未満であることが好ましく、1ppm以下であることが更に好ましい。前記液体中の塩素濃度は、高速液体クロマトグラフィー等の公知の方法で測定することができる。
The liquid containing UFB is not particularly limited, and deionized water, potable well water, tap water, and the like generally used for washing fruits and vegetables can be used. Moreover, not only this but aqueous solution, such as ethanol, an acetic acid, an organic acid, can also be used. The liquid may be a single liquid or a mixed liquid. Here, in the manufacturing method of this embodiment, it aims at washing | cleaning of object food, without using hypochlorous acid. For this reason, from the viewpoint of the Food Sanitation Law and the like, the liquid preferably has a chlorine concentration in the liquid due to sodium hypochlorite or the like of less than 20 ppm, and more preferably 1 ppm or less. The chlorine concentration in the liquid can be measured by a known method such as high performance liquid chromatography.
本実施形態において微細気泡(UFB)の発生手法は特に限定されることなく公知の手法を用いることができる。前記公知の手法としては、例えば、液体に気体を混合し、当該液体に高いせん断力等を付与することでUFBを発生させる手法を挙げることができる。より具体的には、気体を混合した液体をポンプで複雑な流体経路を有するミキサー等に送液し、液体中の気泡にせん断力を加えることで気泡を微細化することができる。また、用いられる装置によっても異なるが、例えば、気泡の微細化工程を数回繰り返すことで理想的な微細気泡を発生させることができる。液体に混合される気体は特に限定されるものではないが、例えば、空気、炭酸ガス、窒素ガス、オゾンガス等を用いることができ、炭酸ガス、空気、窒素ガスが好ましい。またこれらのガスは単独ガスだけでなく混合ガスを用いることもできる。UFBの発生装置としては市販されている超高密度ウルトラファインバブル発生装置等を用いることができる。
In the present embodiment, a method for generating fine bubbles (UFB) is not particularly limited, and a known method can be used. Examples of the known method include a method of generating UFB by mixing a gas with a liquid and applying a high shearing force or the like to the liquid. More specifically, the liquid in which the gas is mixed can be sent to a mixer or the like having a complicated fluid path with a pump, and the bubbles can be refined by applying a shearing force to the bubbles in the liquid. Moreover, although it changes with apparatuses used, an ideal microbubble can be generated by repeating the bubble miniaturization process several times, for example. The gas mixed with the liquid is not particularly limited, and for example, air, carbon dioxide gas, nitrogen gas, ozone gas, and the like can be used, and carbon dioxide gas, air, and nitrogen gas are preferable. In addition, these gases may be mixed gases as well as single gases. As the UFB generator, a commercially available ultra high density ultra fine bubble generator or the like can be used.
-噴流-
本実施形態における洗浄工程においては、UFBを含む液体(以下、「UFB水」と称することもある)の噴流を用いる。ここで、「噴流」とは、速度を持った流体が圧力をかけて吐出口から空間中にほぼ一方向の流れとなって噴出する現象である。前記洗浄工程では、UFBを含む洗浄用水を除菌洗浄対象である対象食物を含む洗浄槽に一定時間噴射して洗浄対象(対象食物)と混合させる。洗浄工程における洗浄条件は洗浄槽の形状、サイズ、噴出孔の数や位置、洗浄対象である対象食物(青果等)のカットサイズや比重などを考慮して決定することができる。一方、噴流の強度の範囲は対象の青果が沈降するあるいは浮いたままの状態よりも強く、青果が噴流によって傷つくより弱い、という必要がある。このような観点から、前記洗浄工程において「微細気泡を含む液体の噴流によって洗浄する」とは、1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された微細気泡を含む液体で対象食物を洗浄することを意味する。
本明細書を通じて、吐出口から微細気泡を含む液体を吐出するため圧力を「吐出圧力」(単位:Pa)と称する。また、1つの吐出口から1秒間洗浄槽容積に吐出される洗浄槽容器の容積に対する微細気泡を含む液体の量の比を「吐出量」(単位:体積%)と称する。
UFBを含む液体の吐出圧力が0.01MPa未満又は1秒間の吐出量が0.05体積%未満のUFB水量で洗浄した場合、菌体が潜んでいる対象食物の表面構造内にUFBが十分に侵入できず、殺菌効果を十分に発揮することができない。前記吐出圧力としては、対象食物の鮮度(ダメージの受け具合)と洗浄及び殺菌作用とのバランス、並びに工場稼働エネルギーの観点から、0.01~0.10MPaであることが好ましく、0.01~0.05MPaであることが更に好ましい。また、前記吐出量としては、対象食物の鮮度(ダメージの受け具合)と洗浄及び殺菌作用とのバランス、並びに工場稼働エネルギーの観点から、洗浄槽容積の0.05体積%~50.00体積%であることが好ましく、0.05体積%~5.00体積%であることが更に好ましい。 -Jet-
In the cleaning step in the present embodiment, a jet of a liquid containing UFB (hereinafter also referred to as “UFB water”) is used. Here, the “jet flow” is a phenomenon in which a fluid having a velocity is jetted as a substantially one-way flow from the discharge port into the space under pressure. In the washing step, the washing water containing UFB is sprayed for a certain period of time into a washing tank containing the target food to be sterilized and cleaned and mixed with the cleaning target (target food). The washing conditions in the washing step can be determined in consideration of the shape and size of the washing tank, the number and position of the ejection holes, the cut size and specific gravity of the target food (fruit and vegetables) to be washed. On the other hand, the range of the strength of the jet needs to be stronger than the state in which the target fruits and vegetables are sinking or floating, and weaker than the fruits and vegetables are damaged by the jet. From such a viewpoint, in the cleaning step, “cleaning with a jet of liquid containing fine bubbles” means 0.05 volume% or more per second with respect to the volume of the cleaning tank per discharge port and a pressure of 0.01 MPa. This means that the target food is washed with a liquid containing fine bubbles discharged.
Throughout this specification, the pressure for discharging liquid containing fine bubbles from the discharge port is referred to as “discharge pressure” (unit: Pa). The ratio of the amount of liquid containing fine bubbles to the volume of the cleaning tank container discharged into the cleaning tank volume for one second from one discharge port is referred to as “discharge amount” (unit: volume%).
When the discharge pressure of the liquid containing UFB is less than 0.01 MPa or the amount of discharge per second is less than 0.05% by volume of UFB water, the UFB is sufficiently in the surface structure of the target food in which the cells are lurking. It cannot invade and cannot fully exert its bactericidal effect. The discharge pressure is preferably 0.01 to 0.10 MPa, from the viewpoint of the balance between the freshness of the target food (the amount of damage received), the cleaning and sterilization effects, and the factory operating energy. More preferably, it is 0.05 MPa. The discharge amount is 0.05 vol% to 50.00 vol% of the washing tank volume from the viewpoint of the balance between the freshness of the target food (the degree of damage received) and the cleaning and sterilizing effects, and the factory operating energy. It is preferably 0.05 vol% to 5.00 vol%.
本実施形態における洗浄工程においては、UFBを含む液体(以下、「UFB水」と称することもある)の噴流を用いる。ここで、「噴流」とは、速度を持った流体が圧力をかけて吐出口から空間中にほぼ一方向の流れとなって噴出する現象である。前記洗浄工程では、UFBを含む洗浄用水を除菌洗浄対象である対象食物を含む洗浄槽に一定時間噴射して洗浄対象(対象食物)と混合させる。洗浄工程における洗浄条件は洗浄槽の形状、サイズ、噴出孔の数や位置、洗浄対象である対象食物(青果等)のカットサイズや比重などを考慮して決定することができる。一方、噴流の強度の範囲は対象の青果が沈降するあるいは浮いたままの状態よりも強く、青果が噴流によって傷つくより弱い、という必要がある。このような観点から、前記洗浄工程において「微細気泡を含む液体の噴流によって洗浄する」とは、1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された微細気泡を含む液体で対象食物を洗浄することを意味する。
本明細書を通じて、吐出口から微細気泡を含む液体を吐出するため圧力を「吐出圧力」(単位:Pa)と称する。また、1つの吐出口から1秒間洗浄槽容積に吐出される洗浄槽容器の容積に対する微細気泡を含む液体の量の比を「吐出量」(単位:体積%)と称する。
UFBを含む液体の吐出圧力が0.01MPa未満又は1秒間の吐出量が0.05体積%未満のUFB水量で洗浄した場合、菌体が潜んでいる対象食物の表面構造内にUFBが十分に侵入できず、殺菌効果を十分に発揮することができない。前記吐出圧力としては、対象食物の鮮度(ダメージの受け具合)と洗浄及び殺菌作用とのバランス、並びに工場稼働エネルギーの観点から、0.01~0.10MPaであることが好ましく、0.01~0.05MPaであることが更に好ましい。また、前記吐出量としては、対象食物の鮮度(ダメージの受け具合)と洗浄及び殺菌作用とのバランス、並びに工場稼働エネルギーの観点から、洗浄槽容積の0.05体積%~50.00体積%であることが好ましく、0.05体積%~5.00体積%であることが更に好ましい。 -Jet-
In the cleaning step in the present embodiment, a jet of a liquid containing UFB (hereinafter also referred to as “UFB water”) is used. Here, the “jet flow” is a phenomenon in which a fluid having a velocity is jetted as a substantially one-way flow from the discharge port into the space under pressure. In the washing step, the washing water containing UFB is sprayed for a certain period of time into a washing tank containing the target food to be sterilized and cleaned and mixed with the cleaning target (target food). The washing conditions in the washing step can be determined in consideration of the shape and size of the washing tank, the number and position of the ejection holes, the cut size and specific gravity of the target food (fruit and vegetables) to be washed. On the other hand, the range of the strength of the jet needs to be stronger than the state in which the target fruits and vegetables are sinking or floating, and weaker than the fruits and vegetables are damaged by the jet. From such a viewpoint, in the cleaning step, “cleaning with a jet of liquid containing fine bubbles” means 0.05 volume% or more per second with respect to the volume of the cleaning tank per discharge port and a pressure of 0.01 MPa. This means that the target food is washed with a liquid containing fine bubbles discharged.
Throughout this specification, the pressure for discharging liquid containing fine bubbles from the discharge port is referred to as “discharge pressure” (unit: Pa). The ratio of the amount of liquid containing fine bubbles to the volume of the cleaning tank container discharged into the cleaning tank volume for one second from one discharge port is referred to as “discharge amount” (unit: volume%).
When the discharge pressure of the liquid containing UFB is less than 0.01 MPa or the amount of discharge per second is less than 0.05% by volume of UFB water, the UFB is sufficiently in the surface structure of the target food in which the cells are lurking. It cannot invade and cannot fully exert its bactericidal effect. The discharge pressure is preferably 0.01 to 0.10 MPa, from the viewpoint of the balance between the freshness of the target food (the amount of damage received), the cleaning and sterilization effects, and the factory operating energy. More preferably, it is 0.05 MPa. The discharge amount is 0.05 vol% to 50.00 vol% of the washing tank volume from the viewpoint of the balance between the freshness of the target food (the degree of damage received) and the cleaning and sterilizing effects, and the factory operating energy. It is preferably 0.05 vol% to 5.00 vol%.
-洗浄条件-
本実施形態における洗浄工程においては、UFBを含む液体の噴流を用いれば特に他の洗浄条件に限定はないが、例えば、液体の噴流による洗浄時間は、対象食物の鮮度(ダメージの受け具合)と洗浄及び殺菌作用とのバランス、及び工程の稼働効率の観点から、2秒間~30分間であることが好ましく、10秒間~5分間であることが更に好ましい。特に本実施形態の製造方法によれば、噴流を用いるため浸漬振盪する場合に比して短い洗浄時間で、洗浄効果及び殺菌効果を奏することができる。また、洗浄時における液体の温度についても特に限定はないが、殺菌効果と対象食物の鮮度維持との観点から、2~25℃であることが好ましく、5~15℃であることが更に好ましい。 -Cleaning conditions-
In the cleaning process of the present embodiment, there is no particular limitation on other cleaning conditions if a jet of liquid containing UFB is used. For example, the cleaning time by the jet of liquid is the freshness of the target food (the degree of damage received). From the viewpoint of the balance between cleaning and sterilization and the operation efficiency of the process, the time is preferably 2 seconds to 30 minutes, more preferably 10 seconds to 5 minutes. In particular, according to the manufacturing method of this embodiment, since a jet is used, a cleaning effect and a sterilizing effect can be achieved in a shorter cleaning time than in the case of immersion shaking. Further, the temperature of the liquid at the time of washing is not particularly limited, but it is preferably 2 to 25 ° C. and more preferably 5 to 15 ° C. from the viewpoint of the bactericidal effect and the freshness of the target food.
本実施形態における洗浄工程においては、UFBを含む液体の噴流を用いれば特に他の洗浄条件に限定はないが、例えば、液体の噴流による洗浄時間は、対象食物の鮮度(ダメージの受け具合)と洗浄及び殺菌作用とのバランス、及び工程の稼働効率の観点から、2秒間~30分間であることが好ましく、10秒間~5分間であることが更に好ましい。特に本実施形態の製造方法によれば、噴流を用いるため浸漬振盪する場合に比して短い洗浄時間で、洗浄効果及び殺菌効果を奏することができる。また、洗浄時における液体の温度についても特に限定はないが、殺菌効果と対象食物の鮮度維持との観点から、2~25℃であることが好ましく、5~15℃であることが更に好ましい。 -Cleaning conditions-
In the cleaning process of the present embodiment, there is no particular limitation on other cleaning conditions if a jet of liquid containing UFB is used. For example, the cleaning time by the jet of liquid is the freshness of the target food (the degree of damage received). From the viewpoint of the balance between cleaning and sterilization and the operation efficiency of the process, the time is preferably 2 seconds to 30 minutes, more preferably 10 seconds to 5 minutes. In particular, according to the manufacturing method of this embodiment, since a jet is used, a cleaning effect and a sterilizing effect can be achieved in a shorter cleaning time than in the case of immersion shaking. Further, the temperature of the liquid at the time of washing is not particularly limited, but it is preferably 2 to 25 ° C. and more preferably 5 to 15 ° C. from the viewpoint of the bactericidal effect and the freshness of the target food.
本実形態において洗浄槽容器の構成(洗浄槽の容積、噴出口の設置数、設置角度、孔径等)については特に限定なく、目的に応じて適宜選定することができる。洗浄工程におけるUFBを含む液体の流れの方向は一方向であってもよいし、複数方向で液体が衝突するような方式であってもよく、更に、連続式、バッチ方式のいずれであってもよい。また、洗浄工程に用いられる洗浄槽は解放式及び密閉式いずれの方式であってもよく、目的(対象食物の種類や量等)に応じて適宜サイズを決定することができる。また、洗浄槽は、UFBを洗浄に用いられる水槽と同一槽内で発生させるような構成としそれを循環させるような機構であってもよいし、別の装置で発生させたUFBを含む液体を洗浄槽内に吐出するような機構のいずれであってもよい。また、前記洗浄槽はUFBを含む液体に超音波照射を施すことができる機構を有していてもよい。
In the present embodiment, the configuration of the cleaning tank container (the volume of the cleaning tank, the number of nozzles installed, the installation angle, the hole diameter, etc.) is not particularly limited and can be appropriately selected according to the purpose. The direction of flow of the liquid containing UFB in the cleaning process may be one direction, a system in which liquid collides in a plurality of directions, or a continuous system or a batch system. Good. In addition, the cleaning tank used in the cleaning process may be either an open type or a closed type, and the size can be appropriately determined according to the purpose (type, amount, etc. of target food). The cleaning tank may be configured to generate UFB in the same tank as the water tank used for cleaning, and may be a mechanism that circulates it, or a liquid containing UFB generated by another apparatus. Any mechanism that discharges into the cleaning tank may be used. Moreover, the said washing tank may have a mechanism which can perform ultrasonic irradiation to the liquid containing UFB.
本実施形態において殺菌の対象となる菌としては、例えば、土壌由来の雑菌や野菜に付着してその鮮度を低下させるような菌を始め、大腸菌、サルモネラ菌、ブドウ球菌等が挙げられる。
Examples of the bacteria to be sterilized in this embodiment include bacteria that adhere to soil-derived germs and vegetables and reduce their freshness, E. coli, Salmonella, staphylococci, and the like.
上述のように本実施形態の製造方法は洗浄工程以外の他の工程を含んでいてもよい。例えば、本実施形態の包装済食物の製造方法は、洗浄工程の他、裁断工程及び包装工程を含むものであるが、その他、洗浄工程の前及び包装工程の後に他の工程が適宜含まれる。
なお、本実施形態の包装済食物の製造方法の場合、上述の洗浄工程は以下に説明する裁断工程前に行うことが重要である。出願人による研究結果として、野菜中に含まれる菌の多くは野菜表面に存在しその内部と比較すると約100倍の違いがある知見が得られている。そのため、裁断工程前の表面洗浄が野菜を含む食物の除菌に極めて有効である。
以下、本実施形態の包装済食物の製造方法を例として他の工程について説明する。ただし、以下に説明する各工程は本実施形態の包装済食物の製造方法にのみ適用されるものではなく、本実施形態の製造方法において適宜洗浄工程と組み合わせることが可能である。 As described above, the manufacturing method of the present embodiment may include a process other than the cleaning process. For example, although the manufacturing method of the packaged food of this embodiment includes a cutting process and a packaging process in addition to a cleaning process, other processes are appropriately included before the cleaning process and after the packaging process.
In the case of the packaged food manufacturing method of the present embodiment, it is important that the above-described cleaning process is performed before the cutting process described below. As a result of research by the applicant, most of the bacteria contained in vegetables are present on the surface of vegetables, and a knowledge about 100 times different from the inside has been obtained. Therefore, surface cleaning before the cutting process is extremely effective for sterilization of foods containing vegetables.
Hereinafter, the other steps will be described using the method for producing packaged food of the present embodiment as an example. However, each process described below is not applied only to the packaged food manufacturing method of the present embodiment, and can be appropriately combined with a cleaning process in the manufacturing method of the present embodiment.
なお、本実施形態の包装済食物の製造方法の場合、上述の洗浄工程は以下に説明する裁断工程前に行うことが重要である。出願人による研究結果として、野菜中に含まれる菌の多くは野菜表面に存在しその内部と比較すると約100倍の違いがある知見が得られている。そのため、裁断工程前の表面洗浄が野菜を含む食物の除菌に極めて有効である。
以下、本実施形態の包装済食物の製造方法を例として他の工程について説明する。ただし、以下に説明する各工程は本実施形態の包装済食物の製造方法にのみ適用されるものではなく、本実施形態の製造方法において適宜洗浄工程と組み合わせることが可能である。 As described above, the manufacturing method of the present embodiment may include a process other than the cleaning process. For example, although the manufacturing method of the packaged food of this embodiment includes a cutting process and a packaging process in addition to a cleaning process, other processes are appropriately included before the cleaning process and after the packaging process.
In the case of the packaged food manufacturing method of the present embodiment, it is important that the above-described cleaning process is performed before the cutting process described below. As a result of research by the applicant, most of the bacteria contained in vegetables are present on the surface of vegetables, and a knowledge about 100 times different from the inside has been obtained. Therefore, surface cleaning before the cutting process is extremely effective for sterilization of foods containing vegetables.
Hereinafter, the other steps will be described using the method for producing packaged food of the present embodiment as an example. However, each process described below is not applied only to the packaged food manufacturing method of the present embodiment, and can be appropriately combined with a cleaning process in the manufacturing method of the present embodiment.
(裁断工程)
本実施形態の包装済食物の製造方法における裁断工程は、洗浄工程によって洗浄された前記対象食物を無菌状態で裁断加工する工程である。本実施形態の製造方法は、洗浄工程に続けて無菌状態にて裁断工程を行うことで、洗浄工程おいて施された殺菌効果を維持したまま対象食物を裁断することができる。 (Cutting process)
The cutting process in the manufacturing method of the packaged food of this embodiment is a process of cutting the target food washed by the washing process in a sterile state. The manufacturing method of this embodiment can cut | disconnect a target food, maintaining the bactericidal effect performed in the washing | cleaning process by performing the cutting process in an aseptic state following a washing | cleaning process.
本実施形態の包装済食物の製造方法における裁断工程は、洗浄工程によって洗浄された前記対象食物を無菌状態で裁断加工する工程である。本実施形態の製造方法は、洗浄工程に続けて無菌状態にて裁断工程を行うことで、洗浄工程おいて施された殺菌効果を維持したまま対象食物を裁断することができる。 (Cutting process)
The cutting process in the manufacturing method of the packaged food of this embodiment is a process of cutting the target food washed by the washing process in a sterile state. The manufacturing method of this embodiment can cut | disconnect a target food, maintaining the bactericidal effect performed in the washing | cleaning process by performing the cutting process in an aseptic state following a washing | cleaning process.
「無菌状態」とは、対象食品に応じて通常求められる程度の実用上の無菌状態を意味し完全な無菌状態である必要はなく、設定した賞味期限内に微生物的に安全な製品を製造できる状態(環境)を示す。例えば、「無菌状態」としては、一般的な規格として、環境中の一般生菌数では5CFU/cm2以下、大腸菌群が陰性となる条件を採用することができる(参考文献: BC Centre for Disease Control. Environmental hygiene monitoring: A guide for Environmental Health Officers,BC Centre for Disease Control,2010年10月5日[平成29年7月12日検索]、インターネット〈http://www.bccdc.ca/NR/rdonlyres/EF1461BE-0301-4A59-8843-420072412721/0/EnvMonitoringHygieneGuideforEHOs.pdf〉。
“Sterile condition” means a practically aseptic condition that is usually required according to the target food, and does not have to be completely aseptic. A microbially safe product can be produced within the set shelf life. Indicates the state (environment). For example, as the “sterile state”, as a general standard, the condition that the number of general viable bacteria in the environment is 5 CFU / cm 2 or less and the coliform group is negative can be adopted (reference: BC Center for Disease Control. Environmental hygiene monitoring: A guide for Environmental Health Officers, BC Center for Disease Control, October 5, 2010 [searched July 12, 2017], Internet <http://www.bccdc.ca/NR/ rdonlyres / EF1461BE-0301-4A59-8843-420072412721 / 0 / EnvMonitoringHygieneGuideforEHOs.pdf>.
具体的には、特に限定されるものではないが、例えば、各工程(少なくとも裁断工程及び包装工程)を本実施形態における“無菌状態”で実施するためには、少なくとも対象食品と接する可能性がある装置及びその周辺の環境が、環境中の一般生菌数が5CFU/cm2以下、大腸菌群が陰性となる状態を基準とすることができる。
また、無菌上の対象としては、上述の殺菌の対象となる菌が挙げられる。前記無菌状態は、例えば、裁断加工に用いられる装置及び当該装置が設置される部屋の床や壁や他の設置物、或いは、裁断加工を行う人等に対して、前記殺菌の対象となる菌の除菌処理を施すことで達成することができる。また、無菌状態を維持するために、クリーンベンチやクリーンルームを利用してもよい。無菌状態における裁断加工は、クリーンベンチ内でヒトの手を介して行ってよく、また、工業用ロボット等を用いて自動的に行うものであってよい。
尚、無菌状態の確保は、消費者の口に入る製品やその原料が次亜塩素等の化学物質に触れないことを前提として、設備や施設を殺菌することによって行うことが好ましい。即ち、設備施設の殺菌剤としては次亜塩素でも可能であり、複数の殺菌処理を組み合わせることが好ましい。 Specifically, although not particularly limited, for example, in order to perform each process (at least the cutting process and the packaging process) in the “sterile state” in the present embodiment, there is a possibility that at least the target food may be contacted. A certain device and the surrounding environment can be based on the condition that the number of viable bacteria in the environment is 5 CFU / cm 2 or less and the coliform group is negative.
In addition, examples of the aseptic object include the bacteria to be sterilized as described above. The aseptic condition is, for example, the device used for the cutting process, the floor or wall of the room where the apparatus is installed, other installations, the person performing the cutting process, etc. This can be achieved by applying a sterilization treatment. Further, a clean bench or a clean room may be used in order to maintain aseptic conditions. The aseptic cutting process may be performed through a human hand in a clean bench, or may be automatically performed using an industrial robot or the like.
The aseptic condition is preferably ensured by sterilizing equipment and facilities on the premise that products entering the consumer's mouth and their raw materials do not come into contact with chemical substances such as hypochlorous acid. That is, hypochlorite can be used as a disinfectant for equipment facilities, and it is preferable to combine a plurality of disinfection treatments.
また、無菌上の対象としては、上述の殺菌の対象となる菌が挙げられる。前記無菌状態は、例えば、裁断加工に用いられる装置及び当該装置が設置される部屋の床や壁や他の設置物、或いは、裁断加工を行う人等に対して、前記殺菌の対象となる菌の除菌処理を施すことで達成することができる。また、無菌状態を維持するために、クリーンベンチやクリーンルームを利用してもよい。無菌状態における裁断加工は、クリーンベンチ内でヒトの手を介して行ってよく、また、工業用ロボット等を用いて自動的に行うものであってよい。
尚、無菌状態の確保は、消費者の口に入る製品やその原料が次亜塩素等の化学物質に触れないことを前提として、設備や施設を殺菌することによって行うことが好ましい。即ち、設備施設の殺菌剤としては次亜塩素でも可能であり、複数の殺菌処理を組み合わせることが好ましい。 Specifically, although not particularly limited, for example, in order to perform each process (at least the cutting process and the packaging process) in the “sterile state” in the present embodiment, there is a possibility that at least the target food may be contacted. A certain device and the surrounding environment can be based on the condition that the number of viable bacteria in the environment is 5 CFU / cm 2 or less and the coliform group is negative.
In addition, examples of the aseptic object include the bacteria to be sterilized as described above. The aseptic condition is, for example, the device used for the cutting process, the floor or wall of the room where the apparatus is installed, other installations, the person performing the cutting process, etc. This can be achieved by applying a sterilization treatment. Further, a clean bench or a clean room may be used in order to maintain aseptic conditions. The aseptic cutting process may be performed through a human hand in a clean bench, or may be automatically performed using an industrial robot or the like.
The aseptic condition is preferably ensured by sterilizing equipment and facilities on the premise that products entering the consumer's mouth and their raw materials do not come into contact with chemical substances such as hypochlorous acid. That is, hypochlorite can be used as a disinfectant for equipment facilities, and it is preferable to combine a plurality of disinfection treatments.
本実施形態の包装済食物の製造方法において、裁断加工における裁断(カット)は、無菌状態が保たれることを条件とする以外特に限定はなく、対象食物に応じて通常用いられる手法を適宜選定することができる。裁断の手法としては、例えば、青果物の場合には、輪切り、斜め切り、短冊切り、みじん切り、さいの目切り、ペースト加工等種々の手法が挙げられる。また、裁断加工に用いられる装置も対象食物等に応じて適宜選定することができる。
また、裁断加工時における加工条件も特に限定はないが、例えば、炭酸ガス雰囲気下で、湿度(RH)50%~90%程度、温度1℃~15℃程度(好ましくは、2℃~5℃)で実施することが好ましい。 In the method for producing packaged food according to the present embodiment, the cutting (cutting) in the cutting process is not particularly limited as long as the sterility is maintained, and a method usually used according to the target food is appropriately selected. can do. As a cutting method, for example, in the case of fruits and vegetables, various methods such as round cutting, diagonal cutting, strip cutting, chopping, diced cutting, and paste processing can be cited. Moreover, the apparatus used for a cutting process can also be suitably selected according to object food etc.
Further, the processing conditions at the time of cutting are not particularly limited. For example, in a carbon dioxide atmosphere, the humidity (RH) is about 50% to 90%, and the temperature is about 1 ° C. to 15 ° C. (preferably 2 ° C. to 5 ° C. ) Is preferable.
また、裁断加工時における加工条件も特に限定はないが、例えば、炭酸ガス雰囲気下で、湿度(RH)50%~90%程度、温度1℃~15℃程度(好ましくは、2℃~5℃)で実施することが好ましい。 In the method for producing packaged food according to the present embodiment, the cutting (cutting) in the cutting process is not particularly limited as long as the sterility is maintained, and a method usually used according to the target food is appropriately selected. can do. As a cutting method, for example, in the case of fruits and vegetables, various methods such as round cutting, diagonal cutting, strip cutting, chopping, diced cutting, and paste processing can be cited. Moreover, the apparatus used for a cutting process can also be suitably selected according to object food etc.
Further, the processing conditions at the time of cutting are not particularly limited. For example, in a carbon dioxide atmosphere, the humidity (RH) is about 50% to 90%, and the temperature is about 1 ° C. to 15 ° C. (preferably 2 ° C. to 5 ° C. ) Is preferable.
また、本実施形態の包装済食物の製造方法においては、裁断工程の前後において無菌状態で行うことを条件に、脱水処理を行ってもよい。脱水処理は洗浄工程において洗浄された対象食物から液体を除去するための工程である。脱水処理においては、例えば、遠心脱水等の手段を用いることができる。なお、洗浄工程から脱水処理に移送する等の際に水流を用いる場合には、UFB水の利用が、化学薬剤の利用と異なり薬剤が除去できたかどうかの確認が必要ない点で好ましい。
Further, in the method for producing packaged food according to the present embodiment, the dehydration process may be performed on the condition that it is performed in a sterile state before and after the cutting step. The dehydration process is a process for removing liquid from the target food that has been cleaned in the cleaning process. In the dehydration treatment, for example, means such as centrifugal dehydration can be used. In addition, when using a water flow at the time of transferring to a dehydration process from a washing | cleaning process, use of UFB water is preferable at the point which does not need to confirm whether the chemical | medical agent was able to be removed unlike utilization of a chemical chemical.
(包装工程)
本実施形態の包装済食物の製造方法において、包装工程は、裁断工程において裁断加工された前記対象食物を無菌状態で包装する工程である。本実施形態の製造方法は、洗浄工程による殺菌効果を維持したまま対象食物を包装するため、裁断後カット野菜の切断面に次亜塩素酸等の殺菌剤やこれを除去するための大量の水等が接触することがなく、対象食物の本来の香味や旨味等を維持することができる。前記無菌状態は、上述の裁断工程におけるものと同義であるが、上述の定義に当てはまるものであれば、裁断工程と異なる条件であってもよい。 (Packaging process)
In the method for manufacturing packaged food according to the present embodiment, the packaging step is a step of packaging the target food cut in the cutting step in a sterile state. In the manufacturing method of this embodiment, the target food is packaged while maintaining the sterilizing effect by the washing process, and therefore, after cutting, a sterilizing agent such as hypochlorous acid and a large amount of water for removing the same are removed from the cut surface of the cut vegetables. Etc., and the original flavor and umami of the target food can be maintained. The aseptic condition is synonymous with that in the above-described cutting step, but may be under different conditions from the cutting step as long as the above definition is applied.
本実施形態の包装済食物の製造方法において、包装工程は、裁断工程において裁断加工された前記対象食物を無菌状態で包装する工程である。本実施形態の製造方法は、洗浄工程による殺菌効果を維持したまま対象食物を包装するため、裁断後カット野菜の切断面に次亜塩素酸等の殺菌剤やこれを除去するための大量の水等が接触することがなく、対象食物の本来の香味や旨味等を維持することができる。前記無菌状態は、上述の裁断工程におけるものと同義であるが、上述の定義に当てはまるものであれば、裁断工程と異なる条件であってもよい。 (Packaging process)
In the method for manufacturing packaged food according to the present embodiment, the packaging step is a step of packaging the target food cut in the cutting step in a sterile state. In the manufacturing method of this embodiment, the target food is packaged while maintaining the sterilizing effect by the washing process, and therefore, after cutting, a sterilizing agent such as hypochlorous acid and a large amount of water for removing the same are removed from the cut surface of the cut vegetables. Etc., and the original flavor and umami of the target food can be maintained. The aseptic condition is synonymous with that in the above-described cutting step, but may be under different conditions from the cutting step as long as the above definition is applied.
本実施形態の包装済食物の製造方法において、包装工程における対象食物の包装は、無菌状態が保たれることを条件とする以外特に限定はなく、公知の手法を適宜採用することができる。例えば、窒素ガス等の不活性ガスを充填させた袋や包装材で密封する手法等を採用することができるが、包装後においても一定期間滅菌状態を確保できるような手段を採用することが好ましい。このような手段としては、塩化ビニリデン樹脂製やポリ塩化ビニル樹脂製等の食品包装用ラップを用い、適当な量をトレーに格納しラップフィルムでパックする方法や、真空パック、無菌化包装及び脱酸素剤を用いる方法などが挙げられる。
In the method for producing packaged food according to the present embodiment, the packaging of the target food in the packaging process is not particularly limited as long as the sterility is maintained, and a known method can be appropriately employed. For example, a method of sealing with a bag filled with an inert gas such as nitrogen gas or a packaging material can be employed, but it is preferable to employ a means that can ensure a sterilized state for a certain period even after packaging. . As such means, food packaging wrap made of vinylidene chloride resin or polyvinyl chloride resin is used, and an appropriate amount is stored in a tray and packed with a wrap film, or vacuum packed, sterilized packaging and removal. Examples include a method using an oxygen agent.
また、包装時における諸条件も特に限定はないが、例えば、炭酸ガス雰囲気下で、湿度(RH)50%~90%程度、温度1℃~15℃程度(好ましくは、2℃~5℃)で実施することが好ましい。
There are no particular restrictions on the packaging conditions. For example, in a carbon dioxide atmosphere, the humidity (RH) is about 50% to 90%, and the temperature is about 1 ° C to 15 ° C (preferably 2 ° C to 5 ° C). It is preferable to carry out.
以上、本発明の製造方法及びこれにより得られた食物及び包装済食物について詳細な実施形態を持って説明したが、本発明の構成は上述の実施形態に限定されるものではない。
As mentioned above, although the manufacturing method of this invention, the food obtained by this, and the packaged food were demonstrated with detailed embodiment, the structure of this invention is not limited to the above-mentioned embodiment.
[実施例1~5,比較例4]
1mm幅にスライスした新鮮なキャベツ(スライスキャベツ)、又は5cm角に切ったレタス(カットレタス)を対象食物とした。各実施例及び比較例4においては必要に応じて、対象食物を洗浄した後、遠心分離により脱水した(予備洗浄工程)。得られた対象食物を水槽に移し、水道水中にウルトラファインバブルで充満されたウルトラファインバブル水(以下、「UFB水」と称する)の噴流にて洗浄・殺菌処理を行った。UFB水は(株)ナノクス製の装置(装置名:ナノフレッシャー(登録商標))を用いた。具体的には、水道水200Lをナノフレッシャーによって室温・2時間の条件で所定のガスによって通気処理を行い、UFBの濃度が108個/ml以上となるようにUFBを生成した(UFBの濃度についてはマイクロトラックベル社製のゼータビュー(登録商標)で測定)。各実施例におけるUFB水の作製条件及び洗浄条件について表1~3に示す。 [Examples 1 to 5, Comparative Example 4]
Fresh cabbage sliced to a width of 1 mm (sliced cabbage) or lettuce cut into 5 cm square (cut lettuce) was used as the target food. In each Example and Comparative Example 4, the target food was washed as necessary and then dehydrated by centrifugation (preliminary washing step). The obtained target food was transferred to a water tank and washed and sterilized with a jet of ultra fine bubble water (hereinafter referred to as “UFB water”) filled with ultra fine bubbles in tap water. For UFB water, a device manufactured by Nanocus Co., Ltd. (device name: Nano Fresher (registered trademark)) was used. Specifically, 200 L of tap water was aerated with a predetermined gas under conditions of room temperature and 2 hours using a nano flesher to generate UFB so that the concentration of UFB would be 10 8 pieces / ml or more (UFB concentration (Measured with Zetaview (registered trademark) manufactured by Microtrack Bell). Tables 1 to 3 show the preparation conditions and cleaning conditions of UFB water in each example.
1mm幅にスライスした新鮮なキャベツ(スライスキャベツ)、又は5cm角に切ったレタス(カットレタス)を対象食物とした。各実施例及び比較例4においては必要に応じて、対象食物を洗浄した後、遠心分離により脱水した(予備洗浄工程)。得られた対象食物を水槽に移し、水道水中にウルトラファインバブルで充満されたウルトラファインバブル水(以下、「UFB水」と称する)の噴流にて洗浄・殺菌処理を行った。UFB水は(株)ナノクス製の装置(装置名:ナノフレッシャー(登録商標))を用いた。具体的には、水道水200Lをナノフレッシャーによって室温・2時間の条件で所定のガスによって通気処理を行い、UFBの濃度が108個/ml以上となるようにUFBを生成した(UFBの濃度についてはマイクロトラックベル社製のゼータビュー(登録商標)で測定)。各実施例におけるUFB水の作製条件及び洗浄条件について表1~3に示す。 [Examples 1 to 5, Comparative Example 4]
Fresh cabbage sliced to a width of 1 mm (sliced cabbage) or lettuce cut into 5 cm square (cut lettuce) was used as the target food. In each Example and Comparative Example 4, the target food was washed as necessary and then dehydrated by centrifugation (preliminary washing step). The obtained target food was transferred to a water tank and washed and sterilized with a jet of ultra fine bubble water (hereinafter referred to as “UFB water”) filled with ultra fine bubbles in tap water. For UFB water, a device manufactured by Nanocus Co., Ltd. (device name: Nano Fresher (registered trademark)) was used. Specifically, 200 L of tap water was aerated with a predetermined gas under conditions of room temperature and 2 hours using a nano flesher to generate UFB so that the concentration of UFB would be 10 8 pieces / ml or more (UFB concentration (Measured with Zetaview (registered trademark) manufactured by Microtrack Bell). Tables 1 to 3 show the preparation conditions and cleaning conditions of UFB water in each example.
[比較例1]
水道水に次亜塩素酸ナトリウムを加え塩素濃度が180ppmになるように調整し、当該水道水に5分間スライスキャベツを浸漬させ洗浄殺菌した。その後大量の水道水で濯いだ対象食物を用いた。洗浄条件について表1に示す。 [Comparative Example 1]
Sodium hypochlorite was added to tap water to adjust the chlorine concentration to 180 ppm, and sliced cabbage was immersed in the tap water for 5 minutes for washing and sterilization. The target food was then rinsed with a large amount of tap water. Table 1 shows the cleaning conditions.
水道水に次亜塩素酸ナトリウムを加え塩素濃度が180ppmになるように調整し、当該水道水に5分間スライスキャベツを浸漬させ洗浄殺菌した。その後大量の水道水で濯いだ対象食物を用いた。洗浄条件について表1に示す。 [Comparative Example 1]
Sodium hypochlorite was added to tap water to adjust the chlorine concentration to 180 ppm, and sliced cabbage was immersed in the tap water for 5 minutes for washing and sterilization. The target food was then rinsed with a large amount of tap water. Table 1 shows the cleaning conditions.
[比較例2]
水道水に次亜塩素酸ナトリウムを加え塩素濃度が200ppmになるように調整し、当該水道水に5分間スライスキャベツを浸漬させ洗浄殺菌した。その後大量の水道水で濯いだ対象食物を用いた。洗浄条件について表1に示す。 [Comparative Example 2]
Sodium hypochlorite was added to tap water to adjust the chlorine concentration to 200 ppm, and sliced cabbage was immersed in the tap water for 5 minutes for washing and sterilization. The target food was then rinsed with a large amount of tap water. Table 1 shows the cleaning conditions.
水道水に次亜塩素酸ナトリウムを加え塩素濃度が200ppmになるように調整し、当該水道水に5分間スライスキャベツを浸漬させ洗浄殺菌した。その後大量の水道水で濯いだ対象食物を用いた。洗浄条件について表1に示す。 [Comparative Example 2]
Sodium hypochlorite was added to tap water to adjust the chlorine concentration to 200 ppm, and sliced cabbage was immersed in the tap water for 5 minutes for washing and sterilization. The target food was then rinsed with a large amount of tap water. Table 1 shows the cleaning conditions.
[比較例3-1~3-3]
水道水を、吐出量:1~5体積%、吐出圧力:0.01~0.05MPaの強度で噴流させ、5,10又は15分間カットレタスを洗浄殺菌した。洗浄条件について表2に示す。 [Comparative Examples 3-1 to 3-3]
Tap water was jetted at a discharge rate of 1 to 5% by volume and discharge pressure of 0.01 to 0.05 MPa, and the cut lettuce was washed and sterilized for 5, 10 or 15 minutes. Table 2 shows the cleaning conditions.
水道水を、吐出量:1~5体積%、吐出圧力:0.01~0.05MPaの強度で噴流させ、5,10又は15分間カットレタスを洗浄殺菌した。洗浄条件について表2に示す。 [Comparative Examples 3-1 to 3-3]
Tap water was jetted at a discharge rate of 1 to 5% by volume and discharge pressure of 0.01 to 0.05 MPa, and the cut lettuce was washed and sterilized for 5, 10 or 15 minutes. Table 2 shows the cleaning conditions.
[カット野菜の洗浄殺菌の効果(洗浄殺菌効果)評価]
各実施例及び比較例について洗浄処理したカット野菜をポリ袋に封入し10℃以下で保存した。各操作について一般的な微生物実験の手順に従い、保存したサンプルを用いて菌数検査を行った。菌数検査は保存したサンプル10gに対し90mlのリン酸バッファー(pH7.0)とストマッカーとを用いて1分間処理して菌を抽出し、10倍段階希釈の後、これをプレートに1ml塗布し48時間培養した後、一般細菌と大腸菌群とのCFU/gを測定した。当該測定値に基づき、洗浄殺菌の前後での菌数を求め残菌率を算出した。なお、「残菌率」とは未処理のサンプルを100%とした時の一般生菌数の減少割合を示す。 [Evaluation of cleaning sterilization effect of cut vegetables (cleaning sterilization effect)]
Cut vegetables subjected to the washing treatment for each Example and Comparative Example were enclosed in a plastic bag and stored at 10 ° C. or lower. According to the procedure of general microorganism experiment for each operation, the number of bacteria was examined using the stored sample. For the bacterial count test, 10 g of the stored sample was treated with 90 ml of phosphate buffer (pH 7.0) and stomacher for 1 minute to extract the bacteria. After 10-fold serial dilution, 1 ml of this was applied to the plate. After culturing for 48 hours, CFU / g of general bacteria and coliforms was measured. Based on the measured value, the number of bacteria before and after washing and sterilization was determined to calculate the residual bacteria rate. The “residual bacteria rate” indicates the rate of decrease in the number of general viable bacteria when the untreated sample is taken as 100%.
各実施例及び比較例について洗浄処理したカット野菜をポリ袋に封入し10℃以下で保存した。各操作について一般的な微生物実験の手順に従い、保存したサンプルを用いて菌数検査を行った。菌数検査は保存したサンプル10gに対し90mlのリン酸バッファー(pH7.0)とストマッカーとを用いて1分間処理して菌を抽出し、10倍段階希釈の後、これをプレートに1ml塗布し48時間培養した後、一般細菌と大腸菌群とのCFU/gを測定した。当該測定値に基づき、洗浄殺菌の前後での菌数を求め残菌率を算出した。なお、「残菌率」とは未処理のサンプルを100%とした時の一般生菌数の減少割合を示す。 [Evaluation of cleaning sterilization effect of cut vegetables (cleaning sterilization effect)]
Cut vegetables subjected to the washing treatment for each Example and Comparative Example were enclosed in a plastic bag and stored at 10 ° C. or lower. According to the procedure of general microorganism experiment for each operation, the number of bacteria was examined using the stored sample. For the bacterial count test, 10 g of the stored sample was treated with 90 ml of phosphate buffer (pH 7.0) and stomacher for 1 minute to extract the bacteria. After 10-fold serial dilution, 1 ml of this was applied to the plate. After culturing for 48 hours, CFU / g of general bacteria and coliforms was measured. Based on the measured value, the number of bacteria before and after washing and sterilization was determined to calculate the residual bacteria rate. The “residual bacteria rate” indicates the rate of decrease in the number of general viable bacteria when the untreated sample is taken as 100%.
各実施例及び比較例におけるUFB水中の微細気泡及び洗浄条件の状態、及びサンプルの除菌率を下記に示す。
The state of fine bubbles in UFB water and cleaning conditions in each Example and Comparative Example, and the sterilization rate of the sample are shown below.
実施例1及び比較例1~2(スライスキャベツを使用)によって、UFBの噴流によって対象食物を洗浄した本発明の場合と従来法(次亜塩素酸Naを用いた方法)との残菌率(洗浄殺菌効果)の違いについて比較をした。表1の結果から明らかなように、残菌率で比較すると、UFBの噴流によって対象食物を洗浄した実施例1の製造方法は、次亜塩素酸Na従来法(次亜塩素酸Na)と同等の結果を示した。これらの結果から、本発明は従来法と同等の殺菌作用を奏することがわかる。
また、実施例1で洗浄されたスライスキャベツは残菌率も低い上、塩素臭がなく本来の風味及び旨味を維持されていた。一方、比較例1及び2のスライスキャベツは、残菌率は少ないものの塩素臭が強く、食物の風味及び旨味が損なわれており、苦味も感じられた。 In Example 1 and Comparative Examples 1 and 2 (using slice cabbage), the residual bacteria rate in the case of the present invention in which the target food was washed by a jet of UFB and the conventional method (method using sodium hypochlorite) ( The difference in the cleaning and sterilization effect was compared. As is clear from the results of Table 1, when compared with the residual bacteria rate, the production method of Example 1 in which the target food was washed by the jet of UFB was equivalent to the conventional method of sodium hypochlorite (Na hypochlorite). The result was shown. From these results, it can be seen that the present invention exhibits the bactericidal action equivalent to the conventional method.
Moreover, the slice cabbage washed in Example 1 had a low residual bacteria rate and had no chlorine odor and maintained its original flavor and umami. On the other hand, although the slice cabbage of Comparative Examples 1 and 2 had a low residual bacteria rate, the odor of chlorine was strong, the flavor and umami of food were impaired, and bitterness was also felt.
また、実施例1で洗浄されたスライスキャベツは残菌率も低い上、塩素臭がなく本来の風味及び旨味を維持されていた。一方、比較例1及び2のスライスキャベツは、残菌率は少ないものの塩素臭が強く、食物の風味及び旨味が損なわれており、苦味も感じられた。 In Example 1 and Comparative Examples 1 and 2 (using slice cabbage), the residual bacteria rate in the case of the present invention in which the target food was washed by a jet of UFB and the conventional method (method using sodium hypochlorite) ( The difference in the cleaning and sterilization effect was compared. As is clear from the results of Table 1, when compared with the residual bacteria rate, the production method of Example 1 in which the target food was washed by the jet of UFB was equivalent to the conventional method of sodium hypochlorite (Na hypochlorite). The result was shown. From these results, it can be seen that the present invention exhibits the bactericidal action equivalent to the conventional method.
Moreover, the slice cabbage washed in Example 1 had a low residual bacteria rate and had no chlorine odor and maintained its original flavor and umami. On the other hand, although the slice cabbage of Comparative Examples 1 and 2 had a low residual bacteria rate, the odor of chlorine was strong, the flavor and umami of food were impaired, and bitterness was also felt.
実施例2-1~実施例4-3及び比較例3-1~3-3(カットレタスを使用)によって、UFBの噴流によって対象食物を洗浄した本発明の場合とUFBを用いず単に水道水の噴流によって対象食物を洗浄した場合との残菌率(洗浄殺菌効果)の違いについて比較をした。表2の結果から明らかなように、UFBの噴流によって対象食物を洗浄した各実施例の製造方法は、単に水道水を用いた場合に比して残菌率に顕著な差が認められた。これらの結果から、本発明はUFBの噴流を用いることによって、単に水道水の噴流によって洗浄した場合と比して格別に優れた殺菌作用を発揮できることがわかる。
According to Examples 2-1 to 4-3 and Comparative Examples 3-1 to 3-3 (using cut lettuce), the subject food was washed with a jet of UFB and tap water without using UFB. The difference in residual bacteria rate (cleaning and sterilization effect) was compared with the case where the target food was washed by a jet of water. As is clear from the results in Table 2, in the production methods of each Example in which the target food was washed with a jet of UFB, a remarkable difference was observed in the residual bacteria rate as compared with the case where tap water was simply used. From these results, it can be seen that the present invention can exhibit a sterilization effect that is exceptionally superior to the case of simply washing with tap water jet by using the UFB jet.
実施例5及び比較例4(スライスキャベツを使用)によって、UFBの噴流によって対象食物を洗浄した本発明の場合と、単に対象食物をUFB水に浸漬させた場合と、の残菌率(洗浄殺菌効果)の違いについて比較をした。表3の結果から明らかなように、UFBの噴流によって対象食物を洗浄した本発明の製造方法は、単に対象食物をUFB水に浸漬させた場合に比して残菌率に顕著な差が認められた。これらの結果から、本願発明はUFBの噴流を用いることによって、単に対象食物をUFB水に浸漬させた場合と比して格別に優れた殺菌作用を発揮できることがわかる。
According to Example 5 and Comparative Example 4 (using slice cabbage), the residual bacteria rate (cleaning sterilization) between the case of the present invention in which the target food was washed by the jet of UFB and the case where the target food was simply immersed in UFB water We compared the difference in effect. As is clear from the results in Table 3, the production method of the present invention in which the target food was washed with a jet of UFB showed a marked difference in the rate of remaining bacteria compared to the case where the target food was simply immersed in UFB water. It was. From these results, it can be seen that the present invention can exhibit a particularly excellent bactericidal action as compared with the case where the target food is simply immersed in UFB water by using the jet of UFB.
[実施例6]
(準備工程)
まず、根部(例えば3cm幅)で裁断除菌した後、水道水で青ネギを洗浄し、表面の土などの不純物を除去した後、遠心分離により脱水した(予備洗浄)。次いで、葉側を切り落として10cmの長さとし(トリミング)、対象食物とした。 [Example 6]
(Preparation process)
First, after cutting and sterilizing at the root (for example, 3 cm width), green onions were washed with tap water to remove impurities such as soil on the surface, and then dehydrated by centrifugation (preliminary washing). Next, the leaf side was cut off to a length of 10 cm (trimming) and used as the target food.
(準備工程)
まず、根部(例えば3cm幅)で裁断除菌した後、水道水で青ネギを洗浄し、表面の土などの不純物を除去した後、遠心分離により脱水した(予備洗浄)。次いで、葉側を切り落として10cmの長さとし(トリミング)、対象食物とした。 [Example 6]
(Preparation process)
First, after cutting and sterilizing at the root (for example, 3 cm width), green onions were washed with tap water to remove impurities such as soil on the surface, and then dehydrated by centrifugation (preliminary washing). Next, the leaf side was cut off to a length of 10 cm (trimming) and used as the target food.
(洗浄工程)
一般生菌数が105CFU/g以下、大腸菌群が陰性となる製品(本実施例においてはカット青ネギ)を調整できる水準の無菌状態のクリーンルーム内にて、得られた青ネギ(対象食物)0.5kgを10Lの水槽に移し、水道水中にウルトラファインバブルで充満されたウルトラファインバブル水(以下、「UFB水」と称する)の噴流にて5分間、15℃の水温下で洗浄・殺菌処理を行った。UFB水は(株)ナノクス製の装置(装置名:ナノフレッシャー(登録商標))を用いた。具体的には、水道水200Lをナノフレッシャーによって室温・2時間の条件で炭酸ガス(CO2)によって通気処理を行い、気泡の直径が10~500nm及び濃度が108個/ml以上となるようにUFBを生成した(UFBの濃度についてはマイクロトラックベル社製のゼータビュー(登録商標)で測定)。噴流は、圧力0.01~0.05MPa、吐出量0.1~0.5L/sの条件下で行った。 (Washing process)
A green onion (target food) obtained in a clean room in a sterile state at a level where the number of general viable bacteria is 10 5 CFU / g or less and the coliform group is negative (in this example, cut green onion) can be adjusted. .5 kg was transferred to a 10-liter water tank and washed and sterilized at a water temperature of 15 ° C. for 5 minutes with a jet of ultra fine bubble water (hereinafter referred to as “UFB water”) filled with ultra fine bubbles in tap water. Went. For UFB water, a device manufactured by Nanocus Co., Ltd. (device name: Nano Fresher (registered trademark)) was used. Specifically, 200 L of tap water is aerated with carbon dioxide (CO 2 ) under conditions of room temperature and 2 hours using a nano flesher so that the diameter of the bubbles is 10 to 500 nm and the concentration is 10 8 cells / ml or more. (The UFB concentration was measured with Zetaview (registered trademark) manufactured by Microtrack Bell). The jet was performed under the conditions of a pressure of 0.01 to 0.05 MPa and a discharge amount of 0.1 to 0.5 L / s.
一般生菌数が105CFU/g以下、大腸菌群が陰性となる製品(本実施例においてはカット青ネギ)を調整できる水準の無菌状態のクリーンルーム内にて、得られた青ネギ(対象食物)0.5kgを10Lの水槽に移し、水道水中にウルトラファインバブルで充満されたウルトラファインバブル水(以下、「UFB水」と称する)の噴流にて5分間、15℃の水温下で洗浄・殺菌処理を行った。UFB水は(株)ナノクス製の装置(装置名:ナノフレッシャー(登録商標))を用いた。具体的には、水道水200Lをナノフレッシャーによって室温・2時間の条件で炭酸ガス(CO2)によって通気処理を行い、気泡の直径が10~500nm及び濃度が108個/ml以上となるようにUFBを生成した(UFBの濃度についてはマイクロトラックベル社製のゼータビュー(登録商標)で測定)。噴流は、圧力0.01~0.05MPa、吐出量0.1~0.5L/sの条件下で行った。 (Washing process)
A green onion (target food) obtained in a clean room in a sterile state at a level where the number of general viable bacteria is 10 5 CFU / g or less and the coliform group is negative (in this example, cut green onion) can be adjusted. .5 kg was transferred to a 10-liter water tank and washed and sterilized at a water temperature of 15 ° C. for 5 minutes with a jet of ultra fine bubble water (hereinafter referred to as “UFB water”) filled with ultra fine bubbles in tap water. Went. For UFB water, a device manufactured by Nanocus Co., Ltd. (device name: Nano Fresher (registered trademark)) was used. Specifically, 200 L of tap water is aerated with carbon dioxide (CO 2 ) under conditions of room temperature and 2 hours using a nano flesher so that the diameter of the bubbles is 10 to 500 nm and the concentration is 10 8 cells / ml or more. (The UFB concentration was measured with Zetaview (registered trademark) manufactured by Microtrack Bell). The jet was performed under the conditions of a pressure of 0.01 to 0.05 MPa and a discharge amount of 0.1 to 0.5 L / s.
(裁断工程・包装工程)
洗浄工程に続き、クリーンルーム内で、洗浄された対象食物を無菌状態で1mmの厚さで輪切りにし、商品形態とした(裁断工程)。また、対象商品は輪切りにした後脱水処理(水切り)を行った。同様に、裁断工程に続き、クリーンルーム内で、裁断された対象食物を無菌状態で食品包装用に封入し(包装工程)、包装済食物を製造した。 (Cutting process / packaging process)
Following the cleaning process, the cleaned target food was sterilized and cut into 1 mm thicknesses in a clean room to obtain a product form (cutting process). In addition, the target product was dehydrated (drained) after being cut into rings. Similarly, following the cutting process, the cut target food was sealed in food packaging for aseptic conditions in a clean room (packaging process), and packaged food was produced.
洗浄工程に続き、クリーンルーム内で、洗浄された対象食物を無菌状態で1mmの厚さで輪切りにし、商品形態とした(裁断工程)。また、対象商品は輪切りにした後脱水処理(水切り)を行った。同様に、裁断工程に続き、クリーンルーム内で、裁断された対象食物を無菌状態で食品包装用に封入し(包装工程)、包装済食物を製造した。 (Cutting process / packaging process)
Following the cleaning process, the cleaned target food was sterilized and cut into 1 mm thicknesses in a clean room to obtain a product form (cutting process). In addition, the target product was dehydrated (drained) after being cut into rings. Similarly, following the cutting process, the cut target food was sealed in food packaging for aseptic conditions in a clean room (packaging process), and packaged food was produced.
[比較例5]
洗浄工程において、UFBを含む水道水に5分間対象食物を浸漬し予洗(“予洗”とは裁断前の洗浄のことを意味する。以下同じ)した以外は実施例6と同様にして、包装済食物を製造した。浸漬は試料を沈降静置させて行った。 [Comparative Example 5]
Packaged in the same manner as in Example 6 except that the target food was immersed in tap water containing UFB for 5 minutes and pre-washed (“pre-wash” means washing before cutting. The same applies hereinafter). Food was produced. Immersion was performed by allowing the sample to settle.
洗浄工程において、UFBを含む水道水に5分間対象食物を浸漬し予洗(“予洗”とは裁断前の洗浄のことを意味する。以下同じ)した以外は実施例6と同様にして、包装済食物を製造した。浸漬は試料を沈降静置させて行った。 [Comparative Example 5]
Packaged in the same manner as in Example 6 except that the target food was immersed in tap water containing UFB for 5 minutes and pre-washed (“pre-wash” means washing before cutting. The same applies hereinafter). Food was produced. Immersion was performed by allowing the sample to settle.
[比較例6]
予洗を行わず上述の裁断工程を経て調整したカット青ネギを水道水に次亜塩素酸ナトリウムを加え塩素濃度が200ppmになるように調整し、当該水道水の噴流によって対象食物を洗浄し、その後大量の水道水で濯いだ以外は実施例1と同様にして、包装済食物を製造した。噴流・洗浄の条件(時間、水温、圧力及び吐出量)は実施例6と同様とした。なお、使用した水道水の塩素濃度は1ppm以下であった。 [Comparative Example 6]
Cut green onions adjusted through the above-mentioned cutting process without pre-washing, adjust sodium chloride to a concentration of 200 ppm by adding sodium hypochlorite to the tap water, wash the target food with a tap of the tap water, and then a large amount A packaged food was produced in the same manner as in Example 1 except that it was rinsed with tap water. The jetting / cleaning conditions (time, water temperature, pressure and discharge rate) were the same as in Example 6. In addition, the chlorine concentration of the used tap water was 1 ppm or less.
予洗を行わず上述の裁断工程を経て調整したカット青ネギを水道水に次亜塩素酸ナトリウムを加え塩素濃度が200ppmになるように調整し、当該水道水の噴流によって対象食物を洗浄し、その後大量の水道水で濯いだ以外は実施例1と同様にして、包装済食物を製造した。噴流・洗浄の条件(時間、水温、圧力及び吐出量)は実施例6と同様とした。なお、使用した水道水の塩素濃度は1ppm以下であった。 [Comparative Example 6]
Cut green onions adjusted through the above-mentioned cutting process without pre-washing, adjust sodium chloride to a concentration of 200 ppm by adding sodium hypochlorite to the tap water, wash the target food with a tap of the tap water, and then a large amount A packaged food was produced in the same manner as in Example 1 except that it was rinsed with tap water. The jetting / cleaning conditions (time, water temperature, pressure and discharge rate) were the same as in Example 6. In addition, the chlorine concentration of the used tap water was 1 ppm or less.
[比較例7]
予洗を行わず上述の裁断工程を経て調整したカット青ネギを水道水の噴流によって対象食物を洗浄した以外は実施例7と同様にして、包装済食物を製造した。噴流・洗浄の条件(時間、水温、圧力及び吐出量)は実施例7と同様とした。なお、使用した水道水の塩素濃度は1ppm以下であった。 [Comparative Example 7]
Packaged food was produced in the same manner as in Example 7, except that the cut green onion adjusted through the above-described cutting process without pre-washing was washed with a tap water jet. The jetting / cleaning conditions (time, water temperature, pressure and discharge rate) were the same as in Example 7. In addition, the chlorine concentration of the used tap water was 1 ppm or less.
予洗を行わず上述の裁断工程を経て調整したカット青ネギを水道水の噴流によって対象食物を洗浄した以外は実施例7と同様にして、包装済食物を製造した。噴流・洗浄の条件(時間、水温、圧力及び吐出量)は実施例7と同様とした。なお、使用した水道水の塩素濃度は1ppm以下であった。 [Comparative Example 7]
Packaged food was produced in the same manner as in Example 7, except that the cut green onion adjusted through the above-described cutting process without pre-washing was washed with a tap water jet. The jetting / cleaning conditions (time, water temperature, pressure and discharge rate) were the same as in Example 7. In addition, the chlorine concentration of the used tap water was 1 ppm or less.
[比較例8]
予洗を行わず上述の裁断工程を経て調整したカット青ネギを水道水に5分間対象食物を浸漬させた以外は実施例7と同様にして、包装済食物を製造した。浸漬は試料を沈降静置させて行った。なお、使用した水道水の塩素濃度は1ppm以下であった。 [Comparative Example 8]
Packaged food was produced in the same manner as in Example 7 except that the cut green onion adjusted through the above-described cutting step without pre-washing was immersed in tap water for 5 minutes. Immersion was performed by allowing the sample to settle. In addition, the chlorine concentration of the used tap water was 1 ppm or less.
予洗を行わず上述の裁断工程を経て調整したカット青ネギを水道水に5分間対象食物を浸漬させた以外は実施例7と同様にして、包装済食物を製造した。浸漬は試料を沈降静置させて行った。なお、使用した水道水の塩素濃度は1ppm以下であった。 [Comparative Example 8]
Packaged food was produced in the same manner as in Example 7 except that the cut green onion adjusted through the above-described cutting step without pre-washing was immersed in tap water for 5 minutes. Immersion was performed by allowing the sample to settle. In addition, the chlorine concentration of the used tap water was 1 ppm or less.
[洗浄殺菌の効果(洗浄殺菌効果)評価]
各実施例及び比較例において製造した包装済食物(青ネギ)を5℃以下で保存した。
各操作について一般的な微生物実験の手順に従い、保存したサンプルを用いて菌数検査を行った。菌数検査は保存したサンプル10gに対し90mlのリン酸バッファー(pH7.0)とストマッカーとを用いて1分間処理して菌を抽出し、10倍段階希釈の後、これをプレートに1ml塗布し48時間培養した後、一般細菌と大腸菌群とのCFU/gを測定した。当該測定値に基づき、洗浄殺菌の前後での菌数を求め残菌率を算出した。なお、「残菌率」とは未処理のサンプルを100%とした時の一般生菌数の減少割合を示す。 [Evaluation of cleaning sterilization effect (cleaning sterilization effect)]
The packaged food (green onion) produced in each Example and Comparative Example was stored at 5 ° C. or lower.
According to the procedure of general microorganism experiment for each operation, the number of bacteria was examined using the stored sample. For the bacterial count test, 10 g of the stored sample was treated with 90 ml of phosphate buffer (pH 7.0) and stomacher for 1 minute to extract the bacteria. After 10-fold serial dilution, 1 ml of this was applied to the plate. After culturing for 48 hours, CFU / g of general bacteria and coliforms was measured. Based on the measured value, the number of bacteria before and after washing and sterilization was determined to calculate the residual bacteria rate. The “residual bacteria rate” indicates the rate of decrease in the number of general viable bacteria when the untreated sample is taken as 100%.
各実施例及び比較例において製造した包装済食物(青ネギ)を5℃以下で保存した。
各操作について一般的な微生物実験の手順に従い、保存したサンプルを用いて菌数検査を行った。菌数検査は保存したサンプル10gに対し90mlのリン酸バッファー(pH7.0)とストマッカーとを用いて1分間処理して菌を抽出し、10倍段階希釈の後、これをプレートに1ml塗布し48時間培養した後、一般細菌と大腸菌群とのCFU/gを測定した。当該測定値に基づき、洗浄殺菌の前後での菌数を求め残菌率を算出した。なお、「残菌率」とは未処理のサンプルを100%とした時の一般生菌数の減少割合を示す。 [Evaluation of cleaning sterilization effect (cleaning sterilization effect)]
The packaged food (green onion) produced in each Example and Comparative Example was stored at 5 ° C. or lower.
According to the procedure of general microorganism experiment for each operation, the number of bacteria was examined using the stored sample. For the bacterial count test, 10 g of the stored sample was treated with 90 ml of phosphate buffer (pH 7.0) and stomacher for 1 minute to extract the bacteria. After 10-fold serial dilution, 1 ml of this was applied to the plate. After culturing for 48 hours, CFU / g of general bacteria and coliforms was measured. Based on the measured value, the number of bacteria before and after washing and sterilization was determined to calculate the residual bacteria rate. The “residual bacteria rate” indicates the rate of decrease in the number of general viable bacteria when the untreated sample is taken as 100%.
[香味・旨味評価]
各実施例及び比較例において製造された包装済食物を開封し、青ネギを実食して下記基準に従い香味及び旨味を評価した。評価は、製造に携わる10名をパネルとして、サンプルをブラインドで供試することにより行った。各評価結果としては、前記10名のパネル中6名以上が一致したものを示している。
A:青ネギ本来の香味及び旨味が感じられた。
B:青ネギ本来のものには至らないものの、十分に香味及び旨味が感じられた。
C:青ネギの香味及び旨味が損なわれていた。 [Aroma and umami evaluation]
The packaged food manufactured in each Example and Comparative Example was opened, green onions were eaten, and flavor and umami were evaluated according to the following criteria. The evaluation was carried out by using samples from 10 blind persons as a panel. As each evaluation result, 6 or more of the 10 panelists matched.
A: The original flavor and umami of green onions were felt.
B: Although it did not reach the original green onion, flavor and umami were sufficiently felt.
C: The flavor and umami of green onions were impaired.
各実施例及び比較例において製造された包装済食物を開封し、青ネギを実食して下記基準に従い香味及び旨味を評価した。評価は、製造に携わる10名をパネルとして、サンプルをブラインドで供試することにより行った。各評価結果としては、前記10名のパネル中6名以上が一致したものを示している。
A:青ネギ本来の香味及び旨味が感じられた。
B:青ネギ本来のものには至らないものの、十分に香味及び旨味が感じられた。
C:青ネギの香味及び旨味が損なわれていた。 [Aroma and umami evaluation]
The packaged food manufactured in each Example and Comparative Example was opened, green onions were eaten, and flavor and umami were evaluated according to the following criteria. The evaluation was carried out by using samples from 10 blind persons as a panel. As each evaluation result, 6 or more of the 10 panelists matched.
A: The original flavor and umami of green onions were felt.
B: Although it did not reach the original green onion, flavor and umami were sufficiently felt.
C: The flavor and umami of green onions were impaired.
各実施例及び比較例における諸条件及び評価結果を下記表に示す。
The conditions and evaluation results in each example and comparative example are shown in the following table.
表4の結果から明らかなように、残菌率で比較すると、UFBの噴流によって対象食物を洗浄した実施例6の製造方法は、除菌率(残菌率)が良好であり、更に、香味及び旨味も損なわれていなかった。一方、次亜塩素酸Naを使用した比較例6においては、除菌率は良好であるものの実食時にエグ味がつき、香味及び旨味が失われていた。また、比較例5,7及び8では、香味及び旨味は損なわれていなかったが除菌率が十分ではなかった。
As is clear from the results of Table 4, when compared with the residual bacteria rate, the production method of Example 6 in which the target food was washed with a jet of UFB had a good sterilization rate (residual bacteria rate), and further flavored. And the taste was not impaired. On the other hand, in Comparative Example 6 using sodium hypochlorite, although the sterilization rate was good, the taste was added at the time of actual eating, and the flavor and umami were lost. In Comparative Examples 5, 7 and 8, the flavor and umami were not impaired, but the sterilization rate was not sufficient.
2017年3月30日に出願された日本国特許出願2017-68165号の開示、及び、2017年7月25日に出願された日本国特許出願2017-143350号の開示は、その全体が参照により本明細書に取り込まれる。
また、明細書に記載された全ての文献、特許出願、及び技術規格は、個々の文献、特許出願、及び技術規格が参照により取り込まれることが具体的かつ個々に記された場合と同程度に、本明細書中に参照により取り込まれる。 The disclosure of Japanese Patent Application No. 2017-68165 filed on March 30, 2017 and the disclosure of Japanese Patent Application No. 2017-143350 filed on July 25, 2017 are incorporated by reference in their entirety. Incorporated herein.
In addition, all the documents, patent applications, and technical standards described in the specification are as much as if the individual documents, patent applications, and technical standards were specifically and individually stated to be incorporated by reference. , Incorporated herein by reference.
また、明細書に記載された全ての文献、特許出願、及び技術規格は、個々の文献、特許出願、及び技術規格が参照により取り込まれることが具体的かつ個々に記された場合と同程度に、本明細書中に参照により取り込まれる。 The disclosure of Japanese Patent Application No. 2017-68165 filed on March 30, 2017 and the disclosure of Japanese Patent Application No. 2017-143350 filed on July 25, 2017 are incorporated by reference in their entirety. Incorporated herein.
In addition, all the documents, patent applications, and technical standards described in the specification are as much as if the individual documents, patent applications, and technical standards were specifically and individually stated to be incorporated by reference. , Incorporated herein by reference.
Claims (24)
- 対象食物を、直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程を含む食物の製造方法。 A method for producing food, including a step of washing the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
- 前記微細気泡の直径が10nm~500nmである請求項1に記載の食物の製造方法。 The method for producing food according to claim 1, wherein the diameter of the fine bubbles is 10 nm to 500 nm.
- 前記液体中の前記微細気泡の濃度が106個/ml以上である請求項1又は請求項2に記載の食物の製造方法。 Method for producing a food as claimed in claim 1 or claim 2 concentration of the fine bubbles in the liquid is 10 6 cells / ml or more.
- 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で前記対象食物を洗浄する請求項1~請求項3のいずれか1項に記載の食物の製造方法。 The target food is cleaned with a liquid containing the fine bubbles discharged at a rate of 0.05% by volume or more per second and a pressure of 0.01 MPa or more with respect to the volume of the cleaning tank per discharge port. The method for producing food according to any one of the above.
- 前記液体の噴流による洗浄時間が2秒間~30分間である請求項1~請求項4のいずれか1項に記載の食物の製造方法。 The method for producing food according to any one of claims 1 to 4, wherein the cleaning time by the jet of liquid is 2 seconds to 30 minutes.
- 前記対象食物が、カットされた食物である請求項1~請求項5のいずれか1項に記載の食物の製造方法。 The method for producing food according to any one of claims 1 to 5, wherein the target food is cut food.
- 直径1μm未満の微細気泡を含む液体の噴流によって洗浄する工程の洗浄方法によって洗浄された食物。 Food that has been washed by the washing method in the step of washing with a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
- 前記微細気泡の直径が10nm~500nmである請求項7に記載の食物。 The food according to claim 7, wherein the diameter of the fine bubbles is 10 nm to 500 nm.
- 前記液体中の前記微細気泡の濃度が106個/ml以上である請求項7又は請求項8に記載の食物。 Food according to claim 7 or claim 8 the concentration of the micro-bubbles in the liquid is 10 6 cells / ml or more.
- 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で洗浄された請求項7~請求項9のいずれか1項に記載の食物。 10. The liquid according to claim 7, wherein the liquid is washed with a liquid containing the fine bubbles discharged at a pressure of 0.01 MPa or more and a pressure of 0.01 MPa or more per second with respect to a washing tank volume per discharge port. The food according to item 1.
- 前記液体の噴流による洗浄時間が2秒間~30分間である請求項7~請求項10のいずれか1項に記載の食物。 The food according to any one of claims 7 to 10, wherein the washing time by the jet of liquid is 2 seconds to 30 minutes.
- カットされた食物である請求項7~請求項11のいずれか1項に記載の食物。 The food according to any one of claims 7 to 11, which is a cut food.
- 対象食物を直径1μm未満の微細気泡を含む液体の噴流によって洗浄する洗浄工程と、
前記洗浄工程によって洗浄された前記対象食物を無菌状態で裁断加工する裁断工程と、
前記裁断工程において裁断加工された前記対象食物を無菌状態で包装する包装工程と、
を続けて行う包装済食物の製造方法。 A washing step of washing the target food with a jet of liquid containing fine bubbles having a diameter of less than 1 μm;
A cutting step of cutting the target food washed by the washing step in a sterile state;
A packaging step of packaging the target food cut in the cutting step in a sterile state;
A method for producing prepackaged food. - 前記洗浄工程は、1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体で前記対象食物を洗浄する請求項13に記載の包装済食物の製造方法。 The said washing | cleaning process wash | cleans the said target food with the liquid containing the said microbubble discharged by 0.05 volume% or more in 1 second with respect to the washing tank volume per discharge port, and the pressure of 0.01 MPa or more. 13. A method for producing a packaged food according to 13.
- 前記微細気泡の直径が10nm~500nmである請求項13又は請求項14に記載の包装済食物の製造方法。 The method for producing packaged food according to claim 13 or 14, wherein the diameter of the fine bubbles is 10 nm to 500 nm.
- 前記液体中の前記微細気泡の濃度が106個/ml以上である請求項13~請求項15のいずれか一項に記載の包装済食物の製造方法。 The method of manufacturing the wrapped food according to any one of the fine bubbles claims 13 to claim 15 concentration is 10 6 cells / ml or more in the liquid.
- 前記洗浄工程における洗浄時間が2秒間~30分間である請求項13~請求項16のいずれか一項に記載の包装済食物の製造方法。 The method for producing packaged food according to any one of claims 13 to 16, wherein the washing time in the washing step is 2 seconds to 30 minutes.
- 前記対象食物が、層状構造を有する野菜である請求項13~請求項17のいずれか一項に記載の包装済食物の製造方法。 The method for producing packaged food according to any one of claims 13 to 17, wherein the target food is a vegetable having a layered structure.
- 直径1μm未満の微細気泡を含む液体の噴流によって洗浄された後、無菌状態で裁断加工及び包装された包装済食物。 Packaged food that has been washed and jetted in a sterile state after being washed by a jet of liquid containing fine bubbles having a diameter of less than 1 μm.
- 1つの吐出口当たり洗浄槽容積に対し1秒間で0.05体積%以上、且つ、圧力0.01MPa以上で吐出された前記微細気泡を含む液体の噴流によって洗浄された請求項19に記載の包装済食物。 The packaged product according to claim 19, which has been cleaned by a jet of liquid containing the fine bubbles discharged at 0.05% by volume or more per second with respect to the volume of the cleaning tank per discharge port and at a pressure of 0.01 MPa or more. food.
- 前記微細気泡の直径が10nm~500nmである請求項19又は請求項20に記載の包装済食物。 The packaged food according to claim 19 or 20, wherein the diameter of the fine bubbles is 10 nm to 500 nm.
- 前記液体中の前記微細気泡の濃度が106個/ml以上である請求項19~請求項21のいずれか一項に記載の包装済食物。 The packaged food according to any one of claims 19 to 21, wherein the concentration of the fine bubbles in the liquid is 10 6 / ml or more.
- 前記液体の噴流による洗浄時間が2秒間~30分間である請求項19~請求項22のいずれか一項に記載の包装済食物。 The packaged food according to any one of claims 19 to 22, wherein a cleaning time by the liquid jet is 2 seconds to 30 minutes.
- 層状構造を有する野菜を包装した請求項19~請求項23のいずれか一項に記載の包装済食物。
The packaged food according to any one of claims 19 to 23, wherein a vegetable having a layered structure is packaged.
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JP2017068165A JP6574214B2 (en) | 2017-03-30 | 2017-03-30 | Method for producing food and food |
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Citations (2)
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JPH0975050A (en) * | 1995-09-08 | 1997-03-25 | Matsushita Electric Ind Co Ltd | Food washer |
JP2008306969A (en) * | 2007-06-14 | 2008-12-25 | Crownmate Technology Co Ltd | Method and device for washing vegetable |
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JPH0975050A (en) * | 1995-09-08 | 1997-03-25 | Matsushita Electric Ind Co Ltd | Food washer |
JP2008306969A (en) * | 2007-06-14 | 2008-12-25 | Crownmate Technology Co Ltd | Method and device for washing vegetable |
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