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WO2018181635A1 - Procédé de production d'aliment, aliment, procédé de production d'aliment emballé, et aliment emballé - Google Patents

Procédé de production d'aliment, aliment, procédé de production d'aliment emballé, et aliment emballé Download PDF

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Publication number
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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WO
WIPO (PCT)
Prior art keywords
food
washing
fine bubbles
packaged
liquid
Prior art date
Application number
PCT/JP2018/013071
Other languages
English (en)
Japanese (ja)
Inventor
高塩　仁愛
耕太郎 鈴木
俊憲 武井
昌志 森本
Original Assignee
株式会社ゼンショーホールディングス
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from JP2017068165A external-priority patent/JP6574214B2/ja
Priority claimed from JP2017143350A external-priority patent/JP7048223B2/ja
Application filed by 株式会社ゼンショーホールディングス filed Critical 株式会社ゼンショーホールディングス
Publication of WO2018181635A1 publication Critical patent/WO2018181635A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un aliment présentant des effets d'élimination et de désinfection supérieures d'agents pathogènes qui n'a pas d'impact négatif sur l'arôme d'origine de l'aliment fourni par un procédé de production d'aliment comprenant une étape de lavage d'un aliment cible avec un courant-jet d'un liquide contenant des micro-bulles de gaz présentant un diamètre inférieur à 1 µm. Un aliment emballé est également fourni en faisant suivre l'étape de lavage d'une étape de découpe dans laquelle l'aliment cible est coupé dans un état aseptique et d'une étape d'emballage dans laquelle l'aliment cible est emballé de manière aseptique.
PCT/JP2018/013071 2017-03-30 2018-03-29 Procédé de production d'aliment, aliment, procédé de production d'aliment emballé, et aliment emballé WO2018181635A1 (fr)

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JP2017068165A JP6574214B2 (ja) 2017-03-30 2017-03-30 食物の製造方法、及び、食物
JP2017-068165 2017-03-30
JP2017143350A JP7048223B2 (ja) 2017-07-25 2017-07-25 包装済食物の製造方法、及び、包装済食物
JP2017-143350 2017-07-25

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12295389B2 (en) 2023-05-12 2025-05-13 Evonik Operations Gmbh Treatment of food products

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0975050A (ja) * 1995-09-08 1997-03-25 Matsushita Electric Ind Co Ltd 食物洗浄装置
JP2008306969A (ja) * 2007-06-14 2008-12-25 Crownmate Technology Co Ltd 野菜の洗浄方法及び野菜の洗浄装置

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0975050A (ja) * 1995-09-08 1997-03-25 Matsushita Electric Ind Co Ltd 食物洗浄装置
JP2008306969A (ja) * 2007-06-14 2008-12-25 Crownmate Technology Co Ltd 野菜の洗浄方法及び野菜の洗浄装置

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12295389B2 (en) 2023-05-12 2025-05-13 Evonik Operations Gmbh Treatment of food products

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