JPS5929207B2 - How to sterilize food - Google Patents
How to sterilize foodInfo
- Publication number
- JPS5929207B2 JPS5929207B2 JP53126389A JP12638978A JPS5929207B2 JP S5929207 B2 JPS5929207 B2 JP S5929207B2 JP 53126389 A JP53126389 A JP 53126389A JP 12638978 A JP12638978 A JP 12638978A JP S5929207 B2 JPS5929207 B2 JP S5929207B2
- Authority
- JP
- Japan
- Prior art keywords
- water
- food
- present
- chlorine
- sterilization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 8
- 239000000460 chlorine Substances 0.000 claims description 8
- 229910052801 chlorine Inorganic materials 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910001882 dioxygen Inorganic materials 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 3
- 238000005273 aeration Methods 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- KZBUYRJDOAKODT-UHFFFAOYSA-N Chlorine Chemical compound ClCl KZBUYRJDOAKODT-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- -1 sodium hypochlorite Chemical compound 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Description
【発明の詳細な説明】
本発明は食品、特に白菜、キャベツ、はうれん草等の葉
菜類の殺菌に適した殺菌方法である。DETAILED DESCRIPTION OF THE INVENTION The present invention is a sterilization method suitable for sterilizing foods, especially leafy vegetables such as Chinese cabbage, cabbage, and spinach.
従来、食品の殺菌を行なうには食品を希薄な塩素水によ
って洗浄する方法が用いられている。Conventionally, food has been sterilized by washing it with dilute chlorine water.
しかしこの方法によれば数十分という長時間の洗浄が必
要であり、またその結果の除菌率も５０チ程度という低
いものであった。However, this method required a long cleaning time of several tens of minutes, and the resulting sterilization rate was low at about 50 cm.
一方高熱による殺菌は短時間で処理され得、かつ除菌率
も高いものであるが葉菜類のような熱変性しやすい食品
には適用出来ない。On the other hand, although sterilization using high heat can be carried out in a short time and has a high sterilization rate, it cannot be applied to foods that are easily denatured by heat, such as leafy vegetables.
本発明は上記欠点を改良して食品の変性を惹起すること
なく短時間で高い除菌率を得ることを目的とするもので
ある。The object of the present invention is to improve the above-mentioned drawbacks and obtain a high sterilization rate in a short period of time without causing food denaturation.
上記目的を達せんがために本発明者は鋭意研究の結果、
水に酸素ガス、もしくは酸素含有ガスを吹込みつ＼殺菌
を行なうと、葉菜類のような非常に熱変性しやすい食品
でも殆んど熱変性しないような低温加熱でも極めて速か
に殺菌が行なわれるという驚くべき事実を見出したので
ある。In order to achieve the above purpose, the present inventor has conducted extensive research, and as a result,
When sterilization is carried out by blowing oxygen gas or oxygen-containing gas into water, sterilization can be carried out extremely quickly even when heated at a low temperature that causes almost no heat denaturation, even for foods that are easily denatured by heat, such as leafy vegetables. I discovered this surprising fact.
本発明を以下に詳細に説明する。The present invention will be explained in detail below.
本発明に用いる水としては無処理のものでよいが、ＰＨ
４以下に調節すれば殺菌効率は著るしく向上する。The water used in the present invention may be untreated, but the PH
If adjusted to 4 or less, the sterilization efficiency will be significantly improved.
ＰＨをこのような酸性に調節するには塩酸、酢酸、クエ
ン酸、リンゴ酸等の人体に無害な酸を用いることが望ま
しい。To adjust the pH to such an acidic level, it is desirable to use an acid that is harmless to the human body, such as hydrochloric acid, acetic acid, citric acid, or malic acid.
更に本発明に用いる水には塩素を添加してもよい。Furthermore, chlorine may be added to the water used in the present invention.
塩素源としては塩素ガス、液体塩素の他次亜塩素酸ソー
ダのような分解して塩素を発生する化合物が用いられる
。As a chlorine source, chlorine gas, liquid chlorine, or a compound that decomposes to generate chlorine, such as sodium hypochlorite, is used.
塩素添加量は塩素として０．２〜０．４■程度とする。The amount of chlorine added is approximately 0.2 to 0.4 chlorine.
本発明に用いる水は加熱せられるが、酸素ガス、もしく
は酸素含有ガスを吹込む場合は４０℃以上の低温で充分
な殺菌効果が得られる。Although the water used in the present invention is heated, when oxygen gas or oxygen-containing gas is blown into the water, a sufficient sterilization effect can be obtained at a low temperature of 40° C. or higher.
処理温度は熱変性しやすい食品の場合には７０℃以下と
する。The processing temperature should be 70°C or lower for foods that are easily denatured by heat.
しかしながらＰＨを４以下にした場合は特に本発明に用
いる水を加熱しなくても高率の除菌率が得られることが
見出された。However, it has been found that when the pH is set to 4 or less, a high sterilization rate can be obtained even without heating the water used in the present invention.
本発明に用いられる水には他の殺菌剤、食塩、界面活性
剤等を添加してもよい。Other disinfectants, salt, surfactants, etc. may be added to the water used in the present invention.
本発明の殺菌方法を実施するには例えば図に示す曝気槽
が用いられる。For carrying out the sterilization method of the present invention, for example, the aeration tank shown in the figure is used.
図において１は槽体、２は槽体１底部に設置せられた曝
気管で、送気ポンプ３により送気管４を介して空気が吹
込まれる。In the figure, 1 is a tank body, 2 is an aeration pipe installed at the bottom of the tank body 1, and air is blown into the tank via an air pipe 4 by an air pump 3.
上記曝気槽に水を充填し、所望なれば上記の処理を施し
た後直接、もしくは篭等に入れた被処理物を浸漬する。The above-mentioned aeration tank is filled with water, and if desired, after the above-mentioned treatment is performed, the objects to be treated are immersed directly or in a basket or the like.
処理時間は２〜３分から２０分程度の単時間でよい。The processing time may be a single time of about 2 to 3 minutes to 20 minutes.
かくして低温かつ短時間に高い除菌率が得られる。In this way, a high sterilization rate can be obtained at low temperatures and in a short time.
本発明の効果は第１表にて明らかにされる。The effects of the present invention are clarified in Table 1.
試験法：第１図のような曝気槽に所定個数のキュウリを
試料として投入して１５分間の殺菌処理を行う。Test method: A predetermined number of cucumbers are placed as samples in an aeration tank as shown in Figure 1, and sterilized for 15 minutes.
処理前後で昭和４６年３月２３日付厚生省告示の公定試
験法に準じて生菌数を求める。The number of viable bacteria is determined before and after treatment according to the official test method notified by the Ministry of Health and Welfare dated March 23, 1971.
上記試険法、を以下に詳記する。The above trial law is detailed below.
（１）試料を４〜５本取り出し計算した後、無菌状態の
ホモジナイザーで磨砕する。(1) After taking out 4 to 5 samples and performing calculations, they are ground using a homogenizer under sterile conditions.
（２）得られだ磨砕性を１０ｇとって一定量の無菌水を
添加し希釈する。(2) Take 10 g of the obtained triturating powder and add a certain amount of sterile water to dilute it.
（３）得られた希釈磨砕性を無菌状態の標準寒天培地に
添加しよく混合して蓋付きの無菌器に流し込んで蓋をす
る。(3) Add the obtained diluted triturant to a sterile standard agar medium, mix well, pour into a sterile container with a lid, and cover.
（４）上記培地を３７℃、４８時間培養して発生する菌
数をかぞえて、これを試料に付着して生存していた菌数
として表わす（第１表では試料１ｇ当シの生菌数として
表示されている）。(4) Cultivate the above medium at 37°C for 48 hours, count the number of bacteria generated, and express this as the number of viable bacteria attached to the sample (Table 1 shows the number of viable bacteria per 1 g of sample). ).
■、空気曝気の影響
屋１，３，５．７と扁２，４，６，８とを比較すれば空
気曝気を行わないＡ Ｉ 、 ３ 、５ 、７は空気曝
気を行っだＡ；、２，４，６．８に比して除菌率は大巾
に低下する。■ Comparing the influence of air aeration between 1, 3, 5.7 and 2, 4, 6, 8, there is no air aeration; The sterilization rate is significantly lower than that of 2, 4, and 6.8.
２、処理温度の影響
ＡＩ、Ａ２ 、Ａ９．Ａ１０は２０℃、Ａ３．Ａ１６゜
４ 、Ａｌ ｌ 、Ａｌ ２は５０℃、Ａ５．屋６−１
６゜１３、Ａ１４は６０℃、１１５．７− ＪＦｙ、
８は７０℃であシ処理温度が高くなれば特に曝気を行っ
た場合の除菌率は激増する。2. Effect of processing temperature AI, A2, A9. A10 is 20°C, A3. A16°4, Al l and Al 2 were at 50°C, A5. Ya 6-1
6°13, A14 is 60°C, 115.7- JFy,
No. 8 is 70°C, and as the treatment temperature increases, the sterilization rate increases dramatically, especially when aeration is performed.
殊にＡ８をみれば７０℃においては何等水に添加せずし
て１００チ近い除菌率をみる。In particular, A8 has a sterilization rate of nearly 100% at 70°C without adding anything to the water.
３、 ｐＨの影響
Ａ １０ 、扁１２９通１４と屋９．扁１１．屋１３と
を比較すればｐＨ４以下、特にｐＨを３程度にすれば処
理温度が常温であっても高い除菌率をみる。3. Effect of pH A 10 , 129 times 14 and 9. Bian 11. Comparing with No. 13, if the pH is set to 4 or less, especially around 3, a high sterilization rate can be seen even if the treatment temperature is room temperature.
。本発明は以上にのべたように低温、かつ単時間で高
い除菌率が得られるから特に熱変性しやすい食品の殺菌
に適する。. As mentioned above, the present invention is particularly suitable for sterilizing foods that are easily denatured by heat because a high sterilization rate can be obtained at low temperatures and in a short period of time.
本発明は食品以外、食器、医療器具等の消毒にも適用出
来る。The present invention can also be applied to disinfecting objects other than food, such as tableware and medical instruments.
図面は本発明の方法に用いる装置の一実施例を示すもの
であって、第１図は側面図、第２図は平面図である。
図中、１・・・・・・槽体、２・・・・・・曝気管。The drawings show an embodiment of the apparatus used in the method of the present invention, with FIG. 1 being a side view and FIG. 2 being a plan view. In the figure, 1... tank body, 2... aeration pipe.
Claims (1)
有ガスを吹込むとともに食品を浸漬することを特徴とす
る食品の殺菌方法。 ２、特許請求の範囲１」に記載の方法に、おいて、該水
には塩素を溶存させることを特徴とする食品の殺菌方法
。 ３４０℃以上に加温した水をｐＨ４以下に調節し、酸素
ガス、もしくは酸素含有ガスを吹込むとともに食品を浸
漬することを特徴とする食品の殺菌方法。 ４ 「特許請求の範囲３」に記載の方法において、該水
には塩素を溶存させることを特徴とする食品の殺菌方法
。[Claims] A method for sterilizing food, which comprises blowing oxygen gas or oxygen-containing gas into water heated to 140° C. or higher and immersing the food in the water. 2. A food sterilization method according to Claim 1, characterized in that chlorine is dissolved in the water. A method for sterilizing food, which comprises adjusting water heated to 340°C or higher to a pH of 4 or lower, blowing oxygen gas or oxygen-containing gas into the water, and immersing the food. 4. A food sterilization method according to claim 3, characterized in that chlorine is dissolved in the water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53126389A JPS5929207B2 (en) | 1978-10-13 | 1978-10-13 | How to sterilize food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP53126389A JPS5929207B2 (en) | 1978-10-13 | 1978-10-13 | How to sterilize food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5554855A JPS5554855A (en) | 1980-04-22 |
| JPS5929207B2 true JPS5929207B2 (en) | 1984-07-19 |
Family
ID=14933921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP53126389A Expired JPS5929207B2 (en) | 1978-10-13 | 1978-10-13 | How to sterilize food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5929207B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6362719A (en) * | 1986-09-03 | 1988-03-19 | Ushio Yuutec:Kk | Removing device for molded product |
| JPS6362717A (en) * | 1986-09-03 | 1988-03-19 | Ushio Yuutec:Kk | Removing device for molded product |
| JPS63303715A (en) * | 1987-06-04 | 1988-12-12 | Japan Steel Works Ltd:The | Take-out device of molded product |
| JPS6420112A (en) * | 1987-07-15 | 1989-01-24 | Toyota Motor Corp | Taking-out method of product from injection molding machine |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6037963A (en) * | 1983-08-08 | 1985-02-27 | 奥村 誠 | Food sterilizing method |
| JPH04360672A (en) * | 1991-06-07 | 1992-12-14 | Juichiro Yagi | Bacteria-elimination and bactericidal agent for food |
-
1978
- 1978-10-13 JP JP53126389A patent/JPS5929207B2/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6362719A (en) * | 1986-09-03 | 1988-03-19 | Ushio Yuutec:Kk | Removing device for molded product |
| JPS6362717A (en) * | 1986-09-03 | 1988-03-19 | Ushio Yuutec:Kk | Removing device for molded product |
| JPS63303715A (en) * | 1987-06-04 | 1988-12-12 | Japan Steel Works Ltd:The | Take-out device of molded product |
| JPS6420112A (en) * | 1987-07-15 | 1989-01-24 | Toyota Motor Corp | Taking-out method of product from injection molding machine |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5554855A (en) | 1980-04-22 |
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