JP2603537B2 - Manufacturing method and apparatus for kamaboko with plate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method and an apparatus for manufacturing a kamaboko for preventing deterioration due to softening of a kamaboko with a board, the whole of which is folded so that the folded portion is on the lower surface of the board. It is about. More specifically, the present invention proposes a new microorganism that causes softening, and presents a production method and an apparatus for preventing the microorganism based on the properties of the microorganism. A specific microorganism disclosed in the present invention is Pseudomonas sp., Which is one of chemotactic microorganisms having flagella or pili.

[Prior art] On a plate, a fish meat surimi made by adding salt, starch, and a chemical seasoning is ground, and then heated with steam or the like. (Including kamaboko), baking plate kamaboko and grilled kamaboko.

Steamed kamaboko is prepared by placing a surimi on a plate, steaming and packaging (or steaming after packaging), or steaming after packaging the retainer. After steaming the roasted kamaboko, bake only the surface,
Grilled kamaboko is made by baking the meat after baking from the plate.

At present, steamed kamaboko has become the mainstream, and in consideration of bacterial contamination of the product, the surimi is put on a plate, which is a conventional manufacturing method, and after sitting, steamed, folded, wrapped and cooled (hereinafter referred to as a cooling method) , Not Odawara Kamaboko), instead of putting a surimi on the board, after packaging the retainer, heating and cooling and applying an exterior (hereinafter referred to as a retainer Kamaboko), put the surimi on the board, and after sitting, The method of folding and packaging, steaming, and then cooling (hereinafter referred to as folding kamaboko) is mainly performed. FIGS. 7a and 7b are perspective views of the completed product obtained by the above-mentioned two construction methods as viewed from the lower oblique direction. Figure 7a shows a retainer kamaboko,
FIG. 7b shows a folding kamaboko. As shown in the figure, the finished product by the two methods similarly has a folded portion on the lower surface of the plate.

[Problems to be Solved by the Invention] However, in the case of a kamaboko with a plate packaged so that the folded portion is on the lower surface of the plate, if it is wrapped before heating like a retainer kamaboko or a folded kamaboko, it may cause problems such as neto and mold. Although the growth of bacteria is small, there is deterioration due to softening during storage at a low temperature of 10 ° C or less, and it has been desired to create a product that can withstand long-term storage, but the cause has not been confirmed. It was the current situation.

In the present invention, the bacteria that cause deterioration of the plate-shaped kamaboko during cold storage are identified and the characteristics of the bacteria are clarified, thereby preventing the invasion and propagation of the bacteria to prevent the deterioration of the plate-shaped kamaboko. To obtain a manufacturing method and an apparatus therefor.

[Means for Solving the Problems] In the method for manufacturing a kamaboko with a plate according to the first invention, the surimi such as fish meat is placed on the upper surface of the plate and cooked, and the whole is substantially formed so that the folded portion is on the lower surface of the plate. In a method of manufacturing a kamaboko with a plate, which is packaged in a sterile condition, after packaging, only on the lower surface of the plate with the folded portion,
A process for preventing chemotactic microorganisms having flagella or fimbriae from entering the folded portion. Specific flagella or pili-containing chemotactic microorganisms disclosed in the present invention,
Pseudomonas sp.

In the method for manufacturing a kamaboko with a plate according to the second invention, in the method for manufacturing the kamaboko with a plate according to the first invention, the treatment for preventing intrusion is a heat treatment for heating the lower surface of the plate with the folded portion to 60 ° C. or more. It is characterized by being.

In the method for manufacturing a kamaboko with a plate according to a third invention, in the method for manufacturing a kamaboko with a plate according to the first invention, the step of preventing the intrusion comprises: This is a process for closing the invasion route of the chemotactic microorganism, which seals the direction, and a specific treatment method disclosed in this embodiment is to block the invasion route of the chemotactic microorganism. The treatment is a hot melt sealing method or an ultrasonic welding method.

In the method for manufacturing a kamaboko with a plate according to the fourth invention, in the method for manufacturing a kamaboko with a plate according to the first invention, the treatment for preventing intrusion is performed by removing the bacteriostatic agent from the exterior of the lower surface of the plate with the folded portion. It is characterized in that it is a bacteriostatic treatment of the chemotactic microorganism by infiltration, a specific treatment method disclosed in the present embodiment, the bacteriostatic agent is an organic acid-based formulation, alcohol-based formulation or oxygen It is a system drug.

In the apparatus for manufacturing a kamaboko with a plate according to the fifth invention, the surimi such as fish meat is placed on the upper surface of the plate and cooked, and the whole is substantially aseptically packaged so that the folded portion is on the lower surface of the plate. In the apparatus for manufacturing a kamaboko with a plate, after packaging, only the lower surface portion of the plate with the folded portion is provided.
An apparatus for performing a treatment for preventing entry of chemotactic microorganisms having flagella or fimbria into the folded portion. Specific chemotactic microorganisms having flagella or pili disclosed in the present invention are Pseudomonas sp.
It is.

In the apparatus for manufacturing a kamaboko with a plate according to the sixth invention, in the apparatus for manufacturing a kamaboko with a plate according to the fifth invention, the apparatus for performing the treatment for preventing intrusion heats a lower surface of the plate with the folded portion to 60 ° C. or more. It is characterized by being a heating device to perform.

In the apparatus for manufacturing a kamaboko with a plate according to the seventh invention, in the apparatus for manufacturing a kamaboko with a plate according to the fifth invention, the apparatus for performing the treatment for preventing the invasion includes a fore edge of the folded and overlapped portion of the lower surface of the plate. It is a sealing device for sealing a direction and a longitudinal direction.

In the apparatus for manufacturing a kamaboko with a plate according to an eighth invention, in the apparatus for manufacturing a kamaboko with a plate according to the fifth invention, the apparatus for performing the treatment for preventing the invasion comprises: It is a device for infiltrating from above.

[Action] In the present invention, it has been found that the bacterium that causes deterioration (softening type deterioration) of the boarded kamaboko during cold storage is Pseudomonas sp.

Pseudomonas is a Gram-negative venomous bacillus, has flagella, and has motility (chemotaxis). For this reason, it turned out that it invades from the folding part of the board lower surface from the line after a heating process, swims in a product part, breeds with a product part, and softens and degrades the board-mounted kamaboko.

In the first and fifth inventions, there is provided a method and apparatus for preventing softening and deterioration of a kamaboko by preventing the invasion and propagation of chemotactic microorganisms having flagella or fimbriae in consideration of the characteristics of the chemotactic microorganisms. Disclose.

In the present second to fourth and sixth to eighth inventions, the following three methods are disclosed as specific production methods and apparatuses for preventing invasion and propagation of chemotactic microorganisms having flagella or pili. is there.

(1) Heat sterilization; Pseudomonas bacteria, one of the chemotactic microorganisms having flagella or fimbriae that cause deterioration,
Most of them die at 60 ° C. For this reason, by applying a heat treatment to the folded portion from the lower surface of the plate after packaging, the invasion of the Pseudomonas bacteria is prevented. Moreover, since the heating portion is only on the lower surface of the plate having the folded portion, the quality of the kamaboko does not deteriorate due to heating.

(2) Hermetically sealed packaging; Pseudomonas bacterium, which is one of chemotactic microorganisms having flagella or fimbria that causes deterioration, is as described above.
At 60 ° C or higher, the product will die and the product will be contaminated on the line where the temperature is low. Therefore, before the product is contaminated by the Pseudomonas bacterium, by performing a process of sealing the folded portion from the lower surface of the plate after packaging and preventing the contamination from the line. Specifically, it discloses that the folded portion is sealed by a hot melt sealing method or an ultrasonic welding method, but the present invention is not limited to this.

(3) Bacteriostatic sterilization by a drug; the invasion of the pseudomonas bacterium, which is one of the chemotactic microorganisms having flagella or fimbriae causing deterioration, by infiltrating the folded portion with the three drugs, thereby promoting the propagation of the Pseudomonas bacterium. Prevent and prevent pollution. In view of the fact that the drug to be infiltrated is food, an organic acid-based preparation, an alcohol-based preparation or an enzyme-based preparation is specifically disclosed, but the present invention is not limited thereto.

Further, in the present embodiment, Pseudomonas bacteria were detected as chemotactic microorganisms having decaying flagella or fimbria invading the kamaboko, but the flagella or the decaying flagella invading the kamaboko targeted by the present invention were detected. Chemotaxis microorganisms having pili are not limited to Pseudomonas bacteria, but are bacteria that have other flagella (although they must not be on the production line), such as Salmonella typhi,
There are Escherichia coli and the like as Shigella, cholera, and fimbriae having pilus, and they are all chemotactic bacteria and microorganisms that can affect the product kamaboko.

[Example] An example of the present invention will be described below.

Experimental Example 1 (Identification of spoilage of Kamaboko) The deterioration of Kamaboko during cold storage was examined. After storing commercially available kamaboko at a low temperature (10 ° C) and decomposing it, the bacteria causing the spoilage are separated, and a method for identifying Komagata aerobic bacteria (Kazuo Komagata,
"Chemistry and biology" Vol.10, No.5)).

 The results are shown in Table 1 below.

As shown in Table 1, after the commercial kamaboko was purchased and stored at low temperature, the deterioration occurred in (1) net-type, (2) softening-type,
(3) Mold type. The neto and mold types (1) and (3) are netos such as transparent or yellow and dark green mold as reported in the past, and the decay-causing bacteria are lactic acid bacteria (Leuconostoc s).
p.), Micrococcus sp., Penicillium sp. The softening type of (2) was of a type in which yellowish green fluorescence was exhibited at the folded portion of the wrapping paper to soften the surface of the kamaboko, or a type in which the surface of the kamaboko was simply softened. These have not been reported in the past, and as a result of identifying the causative bacteria of the softening type, all of them were single flora of Pseudomonas.

Experimental Example 2 (Reproduction test of softening and decomposing bacteria) Softening reproduction test was performed using Pseudomonas bacteria isolated from softening and degrading Kamaboko and Pseudomonas bacteria detected after the heat treatment in the Kamaboko manufacturing process.

1a and 1b are explanatory views showing a softening reproduction test operation. Specifically, as shown in Fig. A, the gauze 2 is laid in the vat 1 and the bacterial solution 3 is soaked that the gauze 2 is dipped in the vat 1.
(About 20 ml). The order of the number of bacteria in the bacterial solution is 10 ² to 10 ²
It was about cells / ml. After the kamaboko 4 with the plate was allowed to stand in the vat 1 for 2 minutes to allow the bacterial solution to adhere, it was left on the net 5 for 1 hour as shown in FIG.

After storage at a storage temperature of 10 ° C for 30 days, check for deterioration,
NAC (NAC agar medium, manufactured by Eiken Chemical Co., Ltd.) agar medium as a Pseudomonas detection medium, SPC (standard agar medium, manufactured by Eiken Chemical Co., Ltd.) agar medium (by colony color) as a micrococcus detection medium Judgment), lactic acid bacteria (Leuconostoc s)
p.) BCP (plate counting agar medium with BCP, manufactured by Eiken Chemical Co., Ltd.) plate medium was used as a detection medium, and a footprint test was carried out to confirm the invasion of degrading bacteria.

 The footwear inspection is performed by the following operation.

(1) The outside of the folded package of the Kamaboko was sterilized by wiping with a bactericide (70% ethanol).

(2) The wrapping paper was peeled off, and the surface of the product was wiped off with a sterile cotton swab and streaked on NAC, SPC, and BCP media according to the applied bacterial species.

(3) After culturing at 25 to 30 ° C. for 2 to 4 days, bacteria grown on each of the above-mentioned media were confirmed.

(4) Further, if necessary, colonies grown on each medium were identified and determined by a peg-shaped identification method.

The results are shown in Table 2 below. The penetration rate in the table indicates (penetration rate / number of samples) and the deterioration rate indicates (deterioration number / number of samples).

From Table 2, it was confirmed that all the bacteria causing deterioration were invaded from the folded portion of the wrapping paper. Pseudomonas bacteria are Gram-negative venomous bacilli, have terminal flagella, have motility, and have a high invasion rate and a high rate of spoilage as can be judged from the properties of the bacteria.

In the packaging form, the folded kamaboko was slightly easier to invade than the retainer kamaboko.

Lactic acid bacteria (Leuconostoc) had a slightly higher invasion rate with folded kamaboko than micrococcus bacteria. Deterioration was observed in Pseudomonas bacteria and lactic acid bacteria, but no degradation was observed in Micrococcus bacteria. This was presumed to be due to slow growth of the micrococcus bacteria on the kamaboko.

Experimental Example 3 (Prevention of deterioration by heat treatment 1) After attaching Pseudomonas bacteria to the product exterior (Kamaboko plate portion) by the method of Experimental example 2, heating the product bottom (Kamaboko plate portion) with a hot plate, In the above-mentioned husky test, the residual Pseudomonas was examined.

A heating step was performed in which 15 samples of the test kamaboko shown in FIG. 1 and Experimental Example 2 were prepared, and 5 of the samples were allowed to stand on a hot plate at 130 ° C. for 1 minute. A processing deterioration test was performed. The temperature at the bottom of the product after the completion of the heating was 65 to 70 ° C.

The results are shown in Table 3 below. In the table, a is a test for checking whether the product remains on the entire surface of the product exterior (the entire surface of the Kamaboko plate portion), and b is a test for checking whether the product remains in the folded portion (inside the exterior of the Kamaboko plate portion).

As shown in Table 3, it was found that Pseudomonas bacteria reaching the product exterior and the folded part were sterilized if the product bottom was at 65 to 70 ° C., so that deterioration could be prevented.

Example 4 (Prevention of deterioration by heat treatment 2) A heat treatment deterioration test was similarly performed using a far-infrared heating device. The heating conditions were divided into the following four types.

A; Far-infrared heating device temperature 400 ° C, irradiation time 120 seconds, distance 10
cm B; Far infrared heating device temperature 400 ° C, irradiation time 60 seconds, distance 10c
m C; Far-infrared heating device temperature 400 ° C, irradiation time 60 seconds, distance 5cm D; Far-infrared heating device temperature 400 ° C, irradiation time 30 seconds, distance 5cm Each center temperature (Kamaboko internal temperature) and non-contact temperature (plate The values of (temperature of the lower surface portion) are shown in Table 4 below.

Under the conditions shown in Table 4, the residual of Pseudomonas bacteria was examined for each of the five samples by a footprint test.

The specific operation was as follows. After attaching Pseudomonas bacteria to the outer surface of the bottom of the kamaboko by the method of Experimental Example 2 in the same manner as described above, the bottom of the product (the kamaboko board) was heated with a far-infrared heating device for each of the above four conditions. Then, the residual Pseudomonas bacteria were examined by the above-mentioned husk test.

The results are shown in Table 5. In the table, a indicates the number of bacteria remaining on the entire product exterior (the entire exterior of the Kamaboko plate portion), and b indicates the number of bacteria remaining in the folded portion (inside the exterior of the Kamaboko plate portion).

As shown in Table 5, no Pseudomonas bacteria were confirmed under the conditions A to C, and only under the condition D. When the non-contact temperature (temperature of the lower surface portion of the plate) under the condition D was 62 to 58 ° C., it was not possible to completely sterilize the pseudomonas bacteria. It was confirmed that sterilization was sure.

From the above results, on the line from the Kamaboko production device to the packing device, by laying the above-mentioned far-infrared heating device and a heating / deterioration prevention treatment device such as a hot plate,
It was confirmed that the Kamaboko product could be prevented from deteriorating.

FIG. 2 is a schematic view showing an embodiment of a deterioration preventing device using a far-infrared heating device laid on a line from a kamaboko manufacturing device to an exterior / packaging device. In the figure, an upstream belt conveyor in which a surimi of fish meat or the like is placed on the upper surface of the plate and cooked, and the kamaboko 10 with a plate, which is entirely packaged with a retainer so that the folded portion is on the lower surface of the plate, is continuously taken out with the folded portion as the bottom. At the end of 11, below the laid net 12,
The far-infrared heating device 13 is installed with the irradiation port facing upward. The heating temperature is controlled by adjusting the temperature of the far-infrared heating device, irradiation time, irradiation distance, etc.
All that is required is the above. The kamaboko with a plate 10 heated by the far-infrared heating device 13 is conveyed by the downstream conveyor 14, and is externally wrapped and packed before being shipped.

As a matter of course, after the downstream conveyor, at least the bottom of the product (the lower surface of the plate) must be transported, packaged, and packed in an aseptic state. The present invention is not limited to the apparatus shown in FIG. 2, and the heating device may be performed at the time when the outer packaging is completed, or the heating method may be performed using a hot plate. Further, it may be appropriately combined with another deterioration prevention device described later.

Experimental Example 5 (Prevention of deterioration by sealing treatment 1) As one of the methods for preventing Pseudomonas invasion into Kamaboko,
After normal packaging, a method of hermetically sealing by a hot melt method was further studied.

The cooled final product (folded kamaboko) was used as a sample, and sealed by hand using a hot melt adhesive gun (manufactured by Henkel Hakusui Co., Ltd.). FIGS. 3a and 3b are explanatory views showing the state of the seal. As shown in the figure, the center portion 20 and the fore-edge portions 21 at both ends are sealed, and the subject A is designated as a subject A, and only two fore-edge portions 21 'are shown. Was sealed as a subject B.

The hot melt stick used was a vinyl acetate resin-based adhesive (synthetic resin 40%, ethylene vinyl acetate resin copolymer petroleum resin 30%, wax 30%).

The seal was confirmed by a dye solution test. The specific operation of the dye solution test was to spread the gauze in the vat, apply the dye solution to the extent that the gauze was immersed in the vat (add 1% methylene blue, place the kamaboko on the gauze, and apply the dye while lightly suppressing it from above. After leaving at room temperature for 3 hours, the mixture was allowed to stand still at 0 ° C. for 1 day, and then left standing, and the invasion of the dye solution was visually confirmed.

The results are shown in Table 6 below. In the table,-indicates that the dye did not enter, + indicates that it entered the fold, and ++ indicates that it entered the small edge of the fold.

As shown in Table 6, it was found that if the type A hot melt seal was used, the dye solution did not enter and the solution could be completely sealed, thereby preventing the invasion of Pseudomonas bacteria. Similarly, it was considered that the invasion of Pseudomonas bacteria could also be prevented by sealing the center portion and the fore-end portion in the retainer kamaboko.

Experimental Example 6 (Prevention of deterioration by sealing treatment 2) Since the deterioration prevention by the sealing treatment of Experiment 5 was good, a method of hermetically sealing Kamaboko with an ultrasonic sealing device was studied.

4a and 4b are explanatory views showing the state of the seal,
As shown in the figure, the subject A was sealed with the center portion 30 and the fore-edge portions 31 perpendicular to both ends thereof, and the subject B was obtained by sealing only the two fore-edge portions 31 '.

FIG. 5 is an explanatory diagram of an ultrasonic sealing device for sealing a center portion in FIG. 4, and FIG. 6 is an explanatory diagram of an ultrasonic sealing device for sealing a fore-edge portion in FIG. As shown in FIG. 5, the overlapping portion 42 at the center of the lower surface of the plate 41 of the film-wrapped plate 40 moving in the longitudinal direction is brought into contact with the rotated disk horn 43. The disk horn 43 transmits the ultrasonic waves from the vibrator 45 connected to the oscillator 44 to the film to seal the film. Similarly, in FIG. 6, the horn portion of the vibrator connected to the oscillator is brought into contact with the overlapped fore-edge portions 52 at both ends of the lower surface of the plate 51 of the film-wrapped plate 50 to seal.

A deterioration test was carried out by using Pseudomonas bacteria using four types of the two types of sealing methods shown in FIG. 4 which were further strongly sealed and weakly sealed. in this case,
A strong seal indicates a state in which the welded portion is not peeled off even when strongly pulled by hand, and a weak seal indicates a state in which the welded portion is peeled off when strongly pulled by hand.

The specific operation of the deterioration test is similar to that of Experimental Examples 2 to 4 and facilitates the kamaboko of 20 samples (80 samples in total) in one item. ,
Twenty days and thirty days later, five samples were extracted, and the presence or absence of Pseudomonas was detected by a huttle test.

The results are shown in Table 7 below. In the table, a indicates the product exterior (only the bottom), b indicates the folded portion (inside the exterior), and c indicates the presence or absence of the number of bacteria remaining on the product surface (inside the exterior). In the table,-indicates no detection of bacteria, + indicates confirmation of detection of bacteria, and ++ indicates confirmation of detection of a large amount of bacteria.

As shown in Table 7, the seal for the subject A was not detected irrespective of the strength of the seal, whereas the seal for the subject B was detected regardless of the strength of the seal. Thus, it was confirmed that the Pseudomonas bacteria were prevented from entering by the form of the seal regardless of the strength of the seal.

From the above results, Pseudomonas bacteria causing deterioration are killed at 60 ° C. or higher as described above, and thus, conventionally, the products were contaminated on a line where the temperature of the product was low. For this reason, before the product is contaminated by the Pseudomonas bacteria, by laying a device that performs a process of sealing the folded portion, such as an ultrasonic sealing device or a hot melt sealing device as described above, from the line, It was confirmed that contamination can be prevented, and that the Kamaboko product can be prevented from deteriorating.

Specifically, of the steps shown in FIG. 2, the sealing device of the present experimental example is laid and used immediately before or immediately after the [heating] step. Further, a sealing device may be added and laid immediately after the far-infrared heating device shown in FIG.

Experimental Example 7 (Prevention of deterioration by chemical infiltration treatment) Since Pseudomonas bacteria adhering to the Kamaboko exterior penetrated from the folded part, it was examined whether application of a bacteriostatic agent such as alcohol from the exterior could prevent degradation. .

Bacterial solution (2.
After applying 3 × 10 ⁵ cells / ml), a bacteriostatic agent was applied in the same manner, stored at 10 ° C. as usual, and tested for Pseudomonas bacteria in NAC medium.

The drug used was an organic acid-based preparation, MLS (trade name;
Mickle LS, Nippon Shinyaku Co., Ltd., use concentration 3%), alcohol-based drug SSH (trade name: Sun Circle H, Nippon Shinyaku Co., Ltd., use concentration 50%), enzyme preparation F1
41 (trade name; F141, manufactured by Nippon Shinyaku Co., Ltd., use concentration 50%)
It was used.

Table 8 shows (a) the entire product exterior and (b) immediately after application of the bacterial solution.
The number of remaining colonies in the fold is shown, and Table 9 shows the number of remaining colonies when stored for 20 days and 30 days.

As shown in Table 8, the number of colonies Pseudomonas bacteria in wiping test immediately after the application of the bacteria is 10 ² order, Pseudomonas had penetrated to any flaps (b) immediately.

As shown in Table 9, in the case of no treatment, Pseudomonas bacteria reached the fold (b) on day 20 at 10 ° C., and the number of bacteria was> 10.
It was 00 and all yellow-green pigments were produced (early stage of deterioration). On the 30th day, softening deterioration was completely caused by Pseudomonas. On the other hand, it was confirmed that treatment with each of MLS, SSH and F141 completely prevented invasion and deterioration of bacteria.

From the above results, it was confirmed that the Pseudomonas bacteria causing deterioration would be killed by the agent shown in this example. Therefore, by laying a device for infiltrating the above-mentioned chemicals before being contaminated by the Pseudomonas bacteria (immediately after the heat treatment), contamination from the line can be prevented, and deterioration of the Kamaboko product can be prevented. Was confirmed.

Specifically, of the steps shown in FIG. 2, immediately after the [heating] step, a device for infiltrating the drug of this experimental example is laid and used. Further, a device for infiltrating the drug of the present experimental example may be added and laid immediately after the far-infrared heating device shown in FIG.

In the present embodiment, the retainer kamaboko and the folding kamaboko are disclosed among the kamaboko with the plate, but also for the Odawara kamaboko packaged after the heat treatment, if the packaging process after the heat treatment is performed aseptically. In this case, Pseudomonas bacteria is contaminated from the line, which is the cause of the deterioration, which is the problem of the present application, and is subjected to the deterioration prevention processing of the present application.

[Effects of the Invention] As described above, in the present invention, bacteria causing deterioration (softening deterioration) of a plate-shaped kamaboko during low-temperature storage enter from the folded portion on the lower surface of the plate from the line after the heating step. It was identified as Pseudomonas sp., Which is one of the chemotactic microorganisms having flagella or fimbriae.

In the first and fifth inventions, taking into account the characteristics of the chemotactic microorganisms having the flagella or fimbria, only the folded portion of the lower surface of the Kamaboko board is targeted to prevent the invasion and propagation of the fungus, thereby reducing In order to prevent softening and deterioration, the kamaboko mounted on the upper surface of the plate does not deteriorate in quality, and it is only necessary to lay the device on a normal line.

More specifically, in the second to fourth and sixth to eighth inventions,
A method and an apparatus for preventing the invasion and propagation of chemotactic microorganisms having flagella or fimbriae are disclosed.
Since it is hermetically sealed packaging and bacteriostatic, there are no effects such as denaturation of the kamaboko and deterioration of the quality due to the heating agent or the like, and the apparatus can be simplified.

[Brief description of the drawings]

FIGS. 1a and 1b are explanatory diagrams showing a softening reproduction test operation, and FIG. 2 shows an embodiment of a deterioration prevention device using a far-infrared heating device laid on a line from a kamaboko manufacturing device to an outer packaging device. Schematic diagrams, FIGS. 3a and 3b are explanatory diagrams showing states of seals, FIGS. 4a and 4b are explanatory diagrams showing states of other seals,
Fig. 5 is an explanatory diagram of an ultrasonic sealing device for sealing a center portion, Fig. 6 is an explanatory diagram of an ultrasonic sealing device for sealing a fore edge portion, and Figs. It is a perspective view.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Nanba Mamoru 346, Kamikuratacho, Totsuka-ku, Yokohama-shi, Kanagawa Prefecture Maison Totsuka A-102 (72) Inventor Shogo Nakahara 184-111, Kanazawacho, Kanazawa-ku, Yokohama-shi, Kanagawa Prefecture (72) ) Inventor Yasuo Nishiura 4-20-11 Sakurai, Shimamoto-cho, Mishima-gun, Osaka (56) References JP-A-48-103768 (JP, A) JP-A-51-44091 (JP, A) JP-A-59- 196030 (JP, A)

Claims (8)

(57) [Claims] 1. A method for producing a kamaboko with a plate, wherein a surimi such as fish meat is placed on the upper surface of the plate and cooked, and the whole is packaged in a substantially aseptic state so that the folded portion is on the lower surface of the plate. A method for producing a kamaboko with a board, comprising, after packaging, a treatment for preventing invasion of chemotactic microorganisms having flagella or fimbria into the folded section only on the lower surface of the board having the folded section. 2. The method for manufacturing a kamaboko with a plate according to claim 1, wherein the treatment for preventing the invasion is a heating treatment for heating the lower surface of the plate with the folded portion to 60 ° C. or more. A method of manufacturing Kamaboko with a plate. 3. The method for manufacturing a kamaboko with a plate according to claim 1, wherein the step of preventing the intrusion includes the step of sealing the folded and overlapped portion of the lower surface of the plate in the fore-edge direction and the longitudinal direction. A method for producing a kamaboko with a plate, which is a treatment for closing a path for invasion of a activating microorganism. 4. The method for producing a kamaboko with a plate according to claim 1, wherein the treatment for preventing invasion is performed by infiltration of a bacteriostatic agent from the exterior of the lower surface of the plate with the folded portion. A method for producing a kamaboko with a plate, which is a bacteriostatic treatment. 5. An apparatus for manufacturing a kamaboko with a plate, wherein a surimi such as fish meat is placed on the upper surface of the plate and cooked, and the whole is packaged in a substantially aseptic state so that the folded portion is on the lower surface of the plate. After packaging, only the lower surface of the plate with the folded portion is provided with a device for performing a treatment for preventing chemotactic microorganisms having flagella or fimbria from entering the folded portion, the production of a kamaboko with a plate apparatus. 6. The apparatus for manufacturing a kamaboko with a plate according to claim 5, wherein the device for performing the treatment for preventing the invasion is a heating device for heating the lower surface of the plate with the folded portion to 60 ° C. or higher. Characteristic kamaboko manufacturing equipment. 7. The apparatus for manufacturing a kamaboko with a plate according to claim 5, wherein the device for performing the treatment for preventing the invasion seals the folded and overlapped portion of the lower surface of the plate in the fore-edge direction and the longitudinal direction. An apparatus for producing a kamaboko with a plate, characterized in that the apparatus is a closed apparatus. 8. The apparatus for manufacturing a kamaboko with a plate according to claim 5, wherein the device for performing the treatment for preventing the invasion is a device for infiltrating the bacteriostatic agent from the exterior of the lower surface of the plate with the folded portion. An apparatus for manufacturing a Kamaboko with a plate.