JPH0346104B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a cooked processed food that has a flavor similar to that of raw food, and its purpose is to produce a food that does not lose its freshness even when stored for a long period of time. Regarding the preservation of cooked or processed foods, there are two methods for long-term preservation: canning and retort heating. These require heating to 120°C or higher to kill heat-resistant bacteria, which exposes the food to high temperatures, which has the disadvantage of changing the structure, flavor, and texture of the food. Therefore, in the case of foods that are sensitive to such changes, there are two methods: cooking and processing the food at temperatures below 100°C, or simply storing the food by heating the food to below 100°C after cooking and processing. In this case, the heat-resistant bacteria are not killed, so it is easy to rot.
There is a problem that storage stability is poor. Methods for imparting preservability include adding preservatives, lowering the pH of the food to 4.5 or less, and sterilizing the food by germinating spores of heat-resistant bacteria and heating them again. Preservatives cannot be used unlimitedly in cooked and processed foods; the Food Sanitation Act stipulates restrictions on their uses and amounts, so care must be taken when using preservatives. For example, the method of lowering the pH of cooked processed foods using acids is undesirable because it produces a sour taste. The intermittent sterilization method has already been applied to retainer hokokama production, where molded products are stored at 20°C for one day and then heat treated to kill heat-resistant bacteria, producing hokokama with a long shelf life. These ideas seem to have been developed based on product characteristics, but they have drawbacks such as the fact that general cooking and processing are time-consuming and the number of steps increases at the manufacturing stage. Against this background, the production of chilled distributed prepared processed foods that can withstand long-term storage is the most important issue in the industry, and its realization is eagerly awaited. The inventors of the present invention have conducted extensive research on a method for extending the shelf life of foods to a period of about 2 to 3 weeks that can withstand practical use as chilled foods, without impairing the organoleptic characteristics of the foods. By adding a specific amount of organic acid salt alone, even in the pH range of 6 to 7, where the storage period was conventionally limited to a short period, simple sterilization at 100℃ or less and storage at 10℃ or less are possible. New knowledge has been reached that the storage period can be significantly extended when conditions are combined. Traditionally, when organic salts are used in cooked foods, they are used in very small amounts to increase flavor, and high concentrations are required to improve shelf life, which increases the harshness, saltiness, spiciness, etc. of the food. Therefore, it has the disadvantage of impairing the flavor of food. Against this background, various organic acid salts were added from 1/100 mol to 1/10 in a standard liquid medium (peptone 0.5%, yeast extract 0.25%, glucose 0.1%) using the bacteria described below.
The cells were added at a molar concentration and cultured at 10°C. Sodium acetate, pH 6.0 at 1/100 mol, PH 7.0 at 1/30 mol concentration for more than 3 weeks, and sodium citrate at PH 7.0,
At a concentration of 1/20 molar, it was found to be effective against psychrophilic spore-forming bacteria for over 3 weeks. This will be explained in detail below. Commercially available sweets (hamburgers, salads), frozen foods (shiyu mai, dumplings, Chinese bowl ingredients, gratin)
Packed in 100g portions, heated at 80°C for 10 minutes and cooled.
When stored at 10°C, each sample begins to appear rotten after 10 days. A large number of psychrophilic spore-forming bacteria that can grow at temperatures below 10°C were isolated from rotten matter. As a result of fixing representative strains of these, Bacillus cereus, Bacillus cereus,
They were B. Lichruitormis, B. pumilus, and B. megaterium. When we investigated the distribution of these bacterial groups, we found that similar bacteria are found in soil, air,
We have identified substances that are widely distributed, such as vegetables, meat, seafood, spices, and flour. 80 isolated and fixed bacteria
It had a heat resistance that would not kill it even if it was treated at ℃ for 10 minutes. Therefore, we searched for the conditions that would produce the maximum preservative effect for various substances conventionally thought to have a bacteriostatic effect without impairing the taste, flavor, and aroma of foods. By adding an organic acid salt at a specific concentration, which was generally used in combination with organic acids, ethanol, and other substances with a strong bacteriostatic effect, no effect could be expected by adding it.
Chilled distribution food that contains psychrophilic spore-forming bacteria that is not killed by simple sterilization at 100°C or below, even at the food's original pH (6.0 to 7.0), maintains sufficient bacteriostatic effect and can withstand long-term storage. It was discovered that processed foods could be provided, and the present invention was completed. That is, the present invention uses sodium acetate, sodium citrate, other organic acid sodas, potassium salts, calcium salts, etc. alone or in combination, so that the concentration of the food is from 1/100 molar concentration to 1/10, preferably from 1/100 molar concentration.
Added at 1/20 molar concentration, within the PH range of 6.0 to 7.0, and
Experimental example of a preservation method for chilled distributed prepared foods characterized by keeping food heat-treated at 100℃ or below at a temperature of 10℃ or below Miso soup (8% miso, 1% seasoning, 15% tofu, 2 wakame) %, water 74%) PH6.1, corn cream soup (commercially frozen food 47%, milk 53%) PH6.7, hamburger (commercially frozen food) PH6.2 and sodium acetate 1/50
A molar concentration and a 1/25 molar concentration were added, and sensory evaluation was performed by a well-trained taste panel (16 people). Sensory evaluation is from light to dark (0→
1/50 mole → 1/25 mole), and the overall evaluation is based on a 10-point system, with no additives being 5 points. Top odor and taste are -1 to +1, with no additives being 20 points, and off-taste is 0 to +1, with no additives being 20 points. +
2. Sourness and saltiness are -1 to +1 with no additives being 0 points.
I went there. The results are shown in Table 1.

[Table] As is clear from Table 1, even if sodium acetate is contained at a concentration of 1/25 molar in cooked processed foods in the neutral range, the overall flavor will not be impaired. The present invention will be explained below with reference to Examples. Example 1 Shumai with sodium acetate 0.273% (1/30 mol) PH6.5 was prepared according to the production flow presented, and as a control, shumai without the addition of sodium acetate was also prepared. Each shumai was inoculated with 10 ³ /g of psychrophilic spore-forming bacteria (Bacillus pumilus) isolated and fixed from chilled distributed side dishes. It was wrapped in a sealed film and sterilized by heating at 80°C for 10 minutes in a hot water bath, and after cooling, it was stored at 10°C. The effect of adding sodium acetate was that the taste, flavor, and texture of the added and non-inoculated shumai remained good for 17 days, and the added and inoculated shumai remained good for 15 days. However, the non-additive and inoculated shumai spoiled in 4 days, and the non-additive and non-inoculated shumai spoiled in 7 days. FIG. 1 shows the growth curve of psychrophilic spore bacteria in the shumai supplemented with sodium acetate of the present invention.

[Table] Sensory evaluation was done by a panel (16 people): No change in aroma, appearance, taste, texture, and odor was given a score of 10, an average value of 7 points or less was marked with an The above items are marked with a circle. Bacteria measurements were conducted in accordance with the Food Sanitation Inspection Guidelines (1) ``supervised by the Environmental Sanitation Bureau of the Ministry of Health and Welfare'' (published by the Japan Food Hygiene Association in 1976), and the general viable bacteria count measurement by inspection method. Despite being heated and sterilized at 80°C for 10 minutes, each uninoculated shumai has psychrophilic spore-forming bacteria, which multiply sequentially during the storage process. The bacteriostatic effect is effective. Table 2 shows the relationship between changes in bacterial count and sensory evaluation.

[Table] Sensory: ○ No change, △ Offensive odor, × Putrid odor Example 2 Hamburger with pH 6.5 with 0.33% sodium acetate (approximately 1/25 molar concentration) was prepared by the method presented, and no additive was added. A hamburger steak with a pH of 6.5 was prepared for the purpose of comparing the storage stability with the above-mentioned product of the present invention.
Each prepared product is inoculated with a spore solution prepared in advance to inoculate psychrophilic spore bacteria (Bacillus pumilus) isolated and fixed from chilled food so that the bacteria in the hamburger is 10 ³ /g per gram, and then sealed in a film package. After heating and sterilizing in a hot water bath at 90℃ for 10 minutes,
It was stored at ℃ and evaluated in the same manner as in Example 1. The results are shown in Table 3.

[Table] Sensory: ○ No change, △ Offensive odor, × Putrid odor

[Table] Below 100℃〓〓〓 Baking〓

Claims (1)

[Claims] 1. Organic acid salts are added at a concentration of 1/100 mol to 1/10 mol during cooking processing, and food heat-treated at a temperature of 100°C or less within a pH range of 6.0 to 7.0 is maintained at a temperature of 10°C or less. Preservation method for chilled distributed prepared foods.