JPH0728706B2 - Food processing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for treating food, and according to the method for treating food of the present invention, food can be sterilized without impairing the quality and flavor of the food. Further, the effects of the antioxidants and antibacterial agents added to the food are enhanced, and the preservability of the food can be significantly improved.

[Conventional technology]

As a conventional method for sterilizing food, a method using heating, a method using chemicals, a method using radiation or ultraviolet rays are well known.

Further, a method is known in which a high pressure of several thousand kg / cm ² is applied to an object to kill microorganisms in the object. Although there are not many examples of applying such a method to foods, for example, in JP-A-50-34117, JP-B-55-50671 and JP-A-57-22679, heating and pressure are applied. An apparatus or method for performing sterilization in combination is disclosed. Further, Japanese Patent Application Laid-Open No. 62-69969 discloses a high-pressure sterilizer.

[Problems to be Solved by the Invention]

The method of heating has a high ability to sterilize by high heat, but has a drawback of impairing the quality and flavor of food. Further, the method using chemicals also has a drawback that the quality and flavor of food are deteriorated. Further, the method using ultraviolet rays has a drawback that the bactericidal effect is insufficient, and the method using radiation has drawbacks such as safety and bad image.

In addition, commonly known organic acids, chlorine, alcohol,
Ozone and the like are not sufficiently effective in sterilizing microorganisms attached to food.

Further, most of the currently known antioxidants and bactericides cannot fully satisfy the effects, safety and cost.

Further, in the prior art, it has been difficult to sufficiently sterilize food by using pressure without impairing the quality and flavor of food. That is, Japanese Patent Publication No. 50-34117, Japanese Patent Publication No. 55-5
In the case of using the device or method disclosed in JP-A-0671 and JP-A-57-22679, in either case, it is not sufficiently satisfactory in terms of preventing deterioration of food quality and sterilizing effect. It was Further, in the case of using the high-pressure sterilization device disclosed in JP-A-62-69969, it is not satisfactory in terms of preservability (sterilization effect).

Therefore, an object of the present invention is to provide a method capable of sterilizing a food without impairing the quality and flavor of the food.

[Means for Solving the Problems]

The present inventors, as a result of repeated studies to achieve the above-mentioned object, by pressurizing the food to a specific pressure under a specific temperature, various bacteria in the food than they are conventionally required. It was found that sterilization can be performed at a low temperature, and a sufficient sterilization effect can be obtained without impairing the quality and flavor of food. Further, by applying the above-mentioned sterilization method to foods to which an antioxidant or an antibacterial agent is added, the effect of the antioxidant or the antibacterial agent is increased, and the preservability of the food is further improved in combination with the bactericidal effect by the above-mentioned sterilization method. I found out that.

The present invention has been made based on the above-mentioned findings, and a food containing an antioxidant and / or an antibacterial agent has a pressure of 500 to 10000 kg / c.
The present invention provides a method for treating food, characterized by treating at m ² and temperature of 60 to 110 ° C.

Hereinafter, the method for treating food according to the present invention will be described in detail.

In the present invention, the pressure applied to the food during processing the food, 500~10000kg / cm ^2, preferably 2000~9000kg / cm ^2. If the pressure is less than 500 kg / cm ² , the bactericidal effect is insufficient, and if it is more than 10,000 kg / cm ² , the quality of food may deteriorate, and it is also disadvantageous in terms of equipment cost. is there.

Further, in the present invention, the temperature at which the food is pressurized to the above pressure is 60 to 110 ° C, preferably 60 to 100 ° C. If the temperature is lower than 60 ° C, the bactericidal effect may be insufficient, and if it exceeds 110 ° C, the quality of food may deteriorate.

The treatment time under the above pressure and the above temperature is appropriately selected and cannot be specified depending on the type, size, form, etc. of the target food, but it is usually about 1 to 120 minutes.

An antioxidant and / or an antibacterial agent is added in advance to the food subject to the method of the present invention. For foods to which various antioxidants and antibacterial agents are added, the effects of the antioxidants and antibacterial agents added to the foods are increased by applying the above pressure at the above temperature, and the storability is remarkably improved.

Examples of the above-mentioned antioxidants include endhu extract, γ-
Oryzanol, catechin, clove extract, quercetin, gentisic acid, gossypetin, rice sugar oil unsaponifiables, sesamolin, sezamol, sage extract, natural vitamin E, pimenta extract, pepper extract, gallic acid, eucalyptus leaf extract, Natural antioxidants such as rosemary extract, rice sugar oil extract, green coffee bean extract, d-α tocopherol, d-γ tocopherol, d-δ tocopherol, tocotrienols, sesame extract, tempe extract, isoflavones Agents and synthetic oxidizers such as BHA, BHT, and synthetic vitamin E. Examples of the above-mentioned antibacterial agents include antibacterial agents such as benzoic acid, capyrin, fililin, betaine, pectin degradation products, magnolol, and the like. Acetic acid, lactic acid, citric acid, d, l malic acid, d, l tartaric acid, succinic acid, fumaric acid, sorbic acid, coating Fumaric acid, glycine, phytic acid, glucono-delta-lactone organic acids such as, ethanol, such as alcohols, glycerin and the like,
It is appropriately selected depending on the type of food to be processed. Also,
The amount of these antioxidants and antibacterial agents to be used is 100 parts by weight of normal food, depending on the type of food to be treated.
It is appropriately selected within the range of 0.001 to 10 parts by weight.

Further, as the pressurizing device used when carrying out the method of the present invention, those having a heat retaining function for maintaining the product temperature of the food at 60 to 110 ° C. are preferable, but during pressurization, the product temperature of the food is maintained. 60
Any pressurizing device can be used as long as it can be maintained at ~ 110 ° C.

The food subject to the method of the present invention is not particularly limited, and its form may be solid, liquid, sol, gel, or a combination thereof, for example, udon, buckwheat, cooked rice, sweet potato. , Boiled beans, fish meat, meat, shellfish, soup, white sake, juice, stew, curry, soup powder, borscht, kamaboko, chikuwa, jelly, hamburger, fruits, salted and dried products.

The food treated by the method of the present invention described above retains the original flavor of the food and has a long shelf life (storability).

〔Example〕

 Hereinafter, the present invention will be described in more detail with reference to examples.

Reference example Fish sausage, mullet, consomme soup, beef stew, yakitori, rare steak, and hamburger were selected as samples, and each sample was treated under the treatment conditions (pressure, pressure holding time, temperature) shown in Table 1 below. Treated respectively. A piston type was used as the pressurizing device, and a 30% aqueous alcohol solution was used as the pressure medium. Further, each of the above samples was subjected to ordinary vacuum packaging and subjected to the method of the present invention. After the treatment, it was confirmed that the packaging had no abnormality, and the viable cell count was measured for each sample. The results are also shown in Table 1 below together with the viable cell count before treatment.

Example 1 Fish sausage was used as a sample, and the pressure was 1000
The treatment was performed under the conditions of kg / cm ² , pressure holding time of 5 minutes, and temperature of 80 ° C. However, the fish sausage used had one of sorbic acid, fumaric acid, d-tartaric acid, and glycine added as an antibacterial agent (see Table 2 below), and one with no antibacterial agent added as a trial product. It was used as a sample. The viable cell count was measured immediately after the treatment and for one week after the treatment at room temperature (20 ° C.). In addition, as a control, the tests in which the fish meat sausages were treated were performed in the same manner as above except that no pressure was applied, and the viable cell counts were similarly measured. The results are shown in Table 2 below.

From the results shown in Table 2 above, the following can be understood. When pressure treatment is not carried out, the increase in the number of viable bacteria after 1 week is smaller in the antibacterial agent-added group than in the antibacterial agent-free group, showing the effect of the antibacterial agent. Further, when the antibacterial agent and the pressure treatment are used in combination, no increase in the viable cell count is observed even after one week, and an excellent antibacterial effect which cannot be obtained by conventional antibacterial agents alone is obtained. Further, even when only the pressure treatment is performed without using the antibacterial agent, the antibacterial effect is superior to the case where only the antibacterial agent is used.

Example 2 Roasted meat was used as a sample, and various antioxidants were added thereto (see Table 3 below), and then treated by the method of the present invention. Samples are vacuum packed and processing conditions are pressure 5000
kg / cm ² , pressure holding time 5 minutes, temperature 80 ° C. Also,
No antioxidant added, no pressure treatment,
The same test was carried out for those to which no antioxidant was added and which was not subjected to pressure treatment. After the treatment, each sample was allowed to stand at room temperature (20 ° C.) for 7 days, and the degree of their oxidized odor was evaluated.

Oxidative odor is judged by a sensory test by a specialized panelist,
A sample with a very strong oxidizing odor was rated as 5, a sample with a fairly oxidizing odor as 4, a sample with a slightly oxidizing odor as 3, a sample with almost no oxidizing odor as 2, and a sample with no oxidizing odor as 1. The results are as shown in Table 3 above, and the pressure-treated yakiniku had a good taste with suppressed generation of oxidative odor.

〔The invention's effect〕

According to the method for treating food of the present invention, it is possible to sterilize the food without impairing the quality and flavor of the food, and the effect of the antioxidant and the antibacterial agent added to the food is increased, which significantly improves the preservability of the food. You can

Claims (1)

[Claims] 1. A method for treating a food, which comprises treating a food containing an antioxidant and / or an antibacterial agent at a pressure of 500 to 10000 kg / cm ² and a temperature of 60 to 110 ° C.