JP2014171449A - Method of sterilization and preservation for food material - Google Patents
Method of sterilization and preservation for food material Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 57
- 239000000463 material Substances 0.000 title claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 title claims description 57
- 238000000034 method Methods 0.000 title claims description 48
- 238000004659 sterilization and disinfection Methods 0.000 title claims description 26
- 238000004321 preservation Methods 0.000 title claims description 6
- 239000000843 powder Substances 0.000 claims abstract description 54
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 42
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000000292 calcium oxide Substances 0.000 claims abstract description 41
- 235000013339 cereals Nutrition 0.000 claims abstract description 14
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 5
- 241000271566 Aves Species 0.000 claims abstract description 3
- 241001465754 Metazoa Species 0.000 claims abstract description 3
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 3
- 210000003278 egg shell Anatomy 0.000 claims abstract description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 20
- 235000020232 peanut Nutrition 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 19
- 235000021307 Triticum Nutrition 0.000 claims description 19
- 239000002245 particle Substances 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 235000014102 seafood Nutrition 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 3
- 238000010304 firing Methods 0.000 claims description 3
- 235000012041 food component Nutrition 0.000 claims description 3
- 235000014653 Carica parviflora Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000003242 anti bacterial agent Substances 0.000 claims description 2
- 239000003899 bactericide agent Substances 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000002781 deodorant agent Substances 0.000 claims description 2
- 239000005417 food ingredient Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 235000015170 shellfish Nutrition 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims 2
- 241000242757 Anthozoa Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 32
- 229910052791 calcium Inorganic materials 0.000 abstract description 32
- 239000011575 calcium Substances 0.000 abstract description 32
- 241000473391 Archosargus rhomboidalis Species 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 32
- 239000004698 Polyethylene Substances 0.000 description 27
- -1 polyethylene Polymers 0.000 description 27
- 229920000573 polyethylene Polymers 0.000 description 27
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 14
- 235000021329 brown rice Nutrition 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 235000017060 Arachis glabrata Nutrition 0.000 description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 description 10
- 235000018262 Arachis monticola Nutrition 0.000 description 10
- 240000004322 Lens culinaris Species 0.000 description 8
- 241000219739 Lens Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000002636 mycotoxin Substances 0.000 description 3
- 231100000614 poison Toxicity 0.000 description 3
- 239000002574 poison Substances 0.000 description 3
- 229930195730 Aflatoxin Natural products 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 231100000678 Mycotoxin Toxicity 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 235000010716 Vigna mungo Nutrition 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 239000005409 aflatoxin Substances 0.000 description 2
- 230000005674 electromagnetic induction Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 244000132059 Carica parviflora Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- HBMJWWWQQXIZIP-UHFFFAOYSA-N silicon carbide Chemical compound [Si+]#[C-] HBMJWWWQQXIZIP-UHFFFAOYSA-N 0.000 description 1
- 229910010271 silicon carbide Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
【課題】穀類、野菜又は果実等の食材を、人体に有害な物質を使用せずに短時間処理するだけで、滅菌・殺菌し、カビの発生も阻止でき、長期保存を可能とする。
【解決手段】食材を温度２５０℃〜６２０℃の過熱水蒸気に接触させた後、それに酸化カルシウムを含有する酸化カルシウム含有粉末を添加・混合する。食材を過熱水蒸気に接触させると同時に酸化カルシウム含有粉末を添加・混合しても良い。
過熱水蒸気の接触時間は２０秒〜０．５秒間が好ましい。
酸化カルシウム含有粉末は、貝殻、珊瑚、真珠層、卵殻又は獣、魚もしくは鳥の骨を高温で焼成して得られた天然の酸化カルシウム（焼成カルシウム）粉末であることが好ましい。
【選択図】図１[PROBLEMS] To sterilize and sterilize foodstuffs such as cereals, vegetables or fruits without using substances harmful to the human body for a short time, to prevent mold generation, and to enable long-term storage.
A food material is brought into contact with superheated steam at a temperature of 250 ° C. to 620 ° C., and then calcium oxide-containing powder containing calcium oxide is added and mixed therein. You may add and mix a calcium oxide containing powder simultaneously with making foodstuff contact superheated steam.
The contact time of superheated steam is preferably 20 seconds to 0.5 seconds.
The calcium oxide-containing powder is preferably a natural calcium oxide (baked calcium) powder obtained by baking shells, sea breams, nacres, eggshells or bones of animals, fish or birds at high temperatures.
[Selection] Figure 1
Description
本発明は、豆、麦、米等の穀類や野菜、果物、魚介類等の食材に付着・存在する微生物や害虫等を滅菌又は殺菌して食材を長期間保存可能とする食材の滅菌・保存方法及び得られる食材に関する。 The present invention is a sterilization / preservation of foodstuffs that can be stored for a long period of time by sterilizing or sterilizing microorganisms, pests, etc. adhering / existing to foodstuffs such as beans, wheat, rice and other grains, vegetables, fruits, seafood, etc. It relates to the method and the resulting foodstuff.
食品等の滅菌・殺菌装置の一例としては、例えば、特許文献１に示すように、過熱水蒸気を用いたものが知られている。具体的には、複数の球体等からなる被加熱体を充填した筒状体の一方から噴射水を導入し、筒状体の外周に巻回された励磁コイルを介して被加熱体を高周波誘導加熱することにより、筒状体の他方から高温の過熱水蒸気を噴出させる。この高温の過熱水蒸気を食品等に噴射して、滅菌・殺菌を行うものである。
また、特許文献２に示すように、導電性を有する被加熱体と、前記被加熱体に巻回されるとともに、高周波が供給され前記被加熱体を電磁誘導加熱するコイルとを備えた水蒸気プラズマ生成装置によって生成させた高温の過熱水蒸気（水蒸気プラズマ）を大豆等の穀物に瞬間的に噴射して殺菌・滅菌する方法も採用されている。
As an example of a sterilization / sterilization apparatus for foods or the like, for example, as shown in Patent Document 1, one using superheated steam is known. Specifically, jet water is introduced from one of the cylindrical bodies filled with the heated body composed of a plurality of spheres, and the heated body is induction-induced through an excitation coil wound around the outer circumference of the cylindrical body. By heating, hot superheated steam is ejected from the other of the cylindrical bodies. This high-temperature superheated steam is sprayed onto foods and the like to sterilize and sterilize.
Further, as shown in
一方、従来、穀類及び豆類、野菜、魚介類等の食品素材に付着する微生物を、次亜塩素酸水溶液を使用して、殺菌又は低減する方法や、オゾンガスを使用する方法その他種々の方法が提案されていた。
例えば、ｐＨ１２．０以上の焼成カルシウム水溶液に、オゾンガス又は酸素ガスを混入して、殺菌効果を有するＯＨラジカルを積極的に増加させた水を製造し、この水溶液にて、穀類及び豆類、野菜、魚介類等の食品素材を流水処理することで、これらに付着する微生物を、食味及び風味を損なわずに低減させる方法（特許文献３）が提案されている。
On the other hand, conventionally, a method of sterilizing or reducing microorganisms adhering to food materials such as cereals and beans, vegetables, and seafood using hypochlorous acid aqueous solution, a method using ozone gas, and various other methods have been proposed. It had been.
For example, ozone gas or oxygen gas is mixed into a calcined calcium aqueous solution having a pH of 12.0 or more to produce water in which OH radicals having a bactericidal effect are actively increased. In this aqueous solution, cereals and beans, vegetables, There has been proposed a method (Patent Document 3) for reducing microorganisms adhering to food materials such as seafood by running water without impairing the taste and flavor.
しかしながら、上記、加熱水蒸気を用いた滅菌・殺菌装置では、過熱水蒸気の温度が不安定である等の理由で、十分な滅菌・殺菌効果を得ることができない場合があった。また、無理に滅菌・殺菌効果を得ようとして、時間をかけて高温の過熱水蒸気を食品等の被処理物に噴射すると、食品等の栄養成分等が変性、分解してしまうという問題が生じた。
そして、いったん高温の過熱水蒸気で滅菌処理された穀類等を無菌状態でそのまま容器内に保存しておくと、少しの水分の存在や暖かい温度状況になった際には忽ちに菌やカビが発生・増殖してしまう。
そうすると、マイコトキシン、アフラトキシン等の非常に毒性が強い発癌性のカビ毒が生成し、食用に使用できない食材となってしまう問題があった。
昨今、米、大豆等の食材輸出国である東南アジアや中南米等の高温多湿な環境を経由して輸出される穀類等は、そうした菌やカビ毒の付着等により輸入国での検査をパスできず、輸出国へ返還される数量が莫大なものとなっている。
本発明は、上記実情に鑑みてなされたもので、短時間で大量の食材を滅菌・殺菌し、かつ長期間保存を可能にするものである。
However, the above-described sterilization / sterilization apparatus using heated steam sometimes fails to obtain a sufficient sterilization / sterilization effect because the temperature of the superheated steam is unstable. In addition, in order to forcibly obtain sterilization and sterilization effects, when high-temperature superheated steam is sprayed over a processed object such as food over time, there is a problem that nutritional components such as food are denatured and decomposed. .
And once cereals sterilized with high-temperature superheated steam are stored in a container in a sterile condition, they will soon have fungi and mold when there is a little moisture or when the temperature becomes warm. Proliferate.
As a result, carcinogenic fungal toxins such as mycotoxins and aflatoxins are generated, and there is a problem that they become unusable foods.
In recent years, cereals exported via hot and humid environments such as Southeast Asia and Central and South America, which are exporters of ingredients such as rice and soybeans, cannot pass inspection in the importing country due to adhesion of such fungi and mold poisons. The quantity returned to the exporting country is enormous.
The present invention has been made in view of the above circumstances, and sterilizes and sterilizes a large amount of food materials in a short time and enables long-term storage.
すなわち、本発明は以下に示す食材の滅菌・保存方法である。
［１］食材を温度２５０℃〜６２０℃の過熱水蒸気に接触させた後、それに酸化カルシウム含有粉末を添加・混合することを特徴とする食材の滅菌・保存方法。なお、２５０℃以上、特に３００℃以上であれば、極めて短時間で食材表面の細菌等を滅菌できる。６２０℃以上の過熱水蒸気は、危険性、発生装置の制作コストを高める。
［２］食材を温度２５０℃〜６２０℃の過熱水蒸気に接触させると同時に酸化カルシウム含有粉末を添加・混合することを特徴とする食材の滅菌・保存方法。過熱水蒸気で表面滅菌された食材を、酸化カルシウムの滅菌作用、脱水作用により、その後長期間にわたって、無菌、無カビ状態で保存できる。
［３］食材を温度２５０℃〜６２０℃の過熱水蒸気に２０秒〜０．５秒間接触させた後、それに酸化カルシウム含有粉末を添加・混合することを特徴とする食材の滅菌・保存方法。過熱水蒸気を２０秒〜０．５秒間食材に接触させれば、食材表面の細菌は全て滅菌される。
［４］食材を温度２５０℃〜６２０℃の過熱水蒸気に２０秒〜０．５秒間接触させると同時に酸化カルシウム含有粉末を添加・混合することを特徴とする食材の滅菌・保存方法。食材表面に過熱水蒸気と酸化カルシウム（ＣａＯ）を同時に接触・混合してもよい。
［５］食材を温度２５０℃〜６２０℃の過熱水蒸気に２０秒〜０．５秒間接触させると同時に酸化カルシウムを含有する液体を噴霧・散布して酸化カルシウムを食材表面に均一に添加・付着することを特徴とする食材の滅菌・保存方法。
That is, the present invention is a food sterilization / preservation method described below.
[1] A method for sterilizing and preserving foodstuffs, comprising bringing the foodstuffs into contact with superheated steam at a temperature of 250 ° C. to 620 ° C., and adding and mixing calcium oxide-containing powder thereto. In addition, if it is 250 degreeC or more, especially 300 degreeC or more, the bacterium etc. on the foodstuff surface can be sterilized in a very short time. Superheated steam above 620 ° C increases the risk and production costs of the generator.
[2] A method for sterilizing and preserving foodstuffs, wherein the foodstuffs are brought into contact with superheated steam at a temperature of 250 ° C. to 620 ° C., and at the same time, calcium oxide-containing powder is added and mixed. The foodstuff sterilized with superheated steam can be stored in a sterile and mold-free state for a long period thereafter by the sterilization and dehydration effects of calcium oxide.
[3] A method for sterilizing / preserving foodstuffs, wherein the foodstuff is brought into contact with superheated steam at a temperature of 250 ° C. to 620 ° C. for 20 seconds to 0.5 seconds, and then calcium oxide-containing powder is added and mixed thereto. If superheated steam is brought into contact with the food material for 20 seconds to 0.5 seconds, all bacteria on the food material surface are sterilized.
[4] A method for sterilizing and preserving foodstuffs, wherein the foodstuff is brought into contact with superheated steam at a temperature of 250 ° C. to 620 ° C. for 20 seconds to 0.5 seconds, and at the same time, calcium oxide-containing powder is added and mixed. Superheated steam and calcium oxide (CaO) may be simultaneously contacted and mixed on the surface of the food material.
[5] The food material is brought into contact with superheated steam at a temperature of 250 ° C. to 620 ° C. for 20 seconds to 0.5 seconds, and at the same time, a liquid containing calcium oxide is sprayed and dispersed to uniformly add and adhere the calcium oxide to the food material surface. A method for sterilizing and preserving foodstuffs.
［６］食材を温度２５０℃〜６２０℃の過熱水蒸気に２０秒〜０．５秒間接触させた後、酸化カルシウムを含有する液体を噴霧・散布して酸化カルシウムを食材表面に均一に添加・付着することを特徴とする食材の滅菌・保存方法。
［７］食材が、野菜、果物、穀類、魚介類、食肉から選ばれるいずれか１種であることを特徴とする前記［１］〜［６］のいずれか１項に記載の食材の滅菌・保存方法。
［８］酸化カルシウム含有粉末が、平均粒径が１０〜４００μｍのものであることを特徴とする前記［１］〜［７］のいずれか１項に記載の食材の滅菌・保存方法。粒径が１０μｍ未満であってもよいが、製造コストが高くなり、４００μｍを超えると、食材表面に接触する面積が少なくなる。
［９］酸化カルシウム含有粉末が、抗菌剤、殺菌剤又は消臭剤を含むものであることを特徴とする前記［１］〜［８］のいずれか１項に記載の食材の滅菌・保存方法。ＣａＯが空気中のＣＯ2と結合して、滅菌効果が薄れる恐れを解消することができる。また食材の悪臭発生を抑制することができる。
［１０］酸化カルシウム含有粉末が、貝殻、珊瑚、真珠層、卵殻又は獣、魚もしくは鳥の骨を焼成して得られた天然の酸化カルシウム粉末であることを特徴とする前記［１］〜［９］のいずれか１項に記載の食材の滅菌・保存方法。貝殻等生物由来のＣａＯであるため、有害金属等を含有せず、食品添加物としても認められており、人間が食しても安全である。
［１１］食材と酸化カルシウム含有粉末の接触が、食材１００重量部に酸化カルシウム含有粉末０．００５〜５．０重量部を添加混合することによって実施されることを特徴とする前記［１］〜［１０］のいずれか１項に記載の食材の滅菌・保存方法。ＣａＯの添加量は０．００５重量部でも滅菌効果が発揮され、５．０重量部を越えても効果は強化されなく、コスト的に不利である。
［１２］食材としての穀類１００重量部に平均粒径が１０〜２００μｍの酸化カルシウム含有粉末０．００５〜５．０重量部を添加混合することを特徴とする前記［１］〜［１０］のいずれか１項に記載の食材の滅菌・保存方法。穀類に対しての好処理条件である。穀類に対しての好条件である。
［１３］食材と過熱水蒸気との接触が、縦型円筒体の上部から投入落下される食材に対して、同円筒体内壁から噴出する過熱水蒸気を噴射・接触させることによって行われることを特徴とする前記［１］〜［１２］のいずれか１項に記載の食材の滅菌・保存方法。該方法は、非常に短時間（落下時間）での処理であり、過熱雰囲気中を食材が落下するため、表面全体が過熱水蒸気と接触する。
［１４］食材に接触させる過熱水蒸気の温度が３００℃〜６００℃であることを特徴とする前記［１］〜［１３］のいずれか１項に記載の食材の滅菌・保存方法。
［１５］食材が、米、麦、トウモロコシ、ピーナッツ、大豆、果物、魚類、貝類、野菜からなる群から選ばれるいずれか１つであることを特徴とする前記［１］〜［１４］のいずれか１項に記載の食材の滅菌・処理方法。
［１６］前記［１］〜［１５］のいずれか１項の方法によって処理された食材。
[6] After the food is brought into contact with superheated steam at a temperature of 250 ° C. to 620 ° C. for 20 seconds to 0.5 seconds, a liquid containing calcium oxide is sprayed and dispersed to uniformly add and adhere the calcium oxide to the surface of the food A method for sterilizing and preserving foodstuffs.
[7] The sterilization of food according to any one of [1] to [6], wherein the food is any one selected from vegetables, fruits, cereals, seafood, and meat. Preservation method.
[8] The method for sterilizing and preserving foodstuffs according to any one of [1] to [7] above, wherein the calcium oxide-containing powder has an average particle size of 10 to 400 μm. Although the particle size may be less than 10 μm, the manufacturing cost becomes high, and when it exceeds 400 μm, the area in contact with the surface of the food is reduced.
[9] The method for sterilizing / preserving foodstuffs according to any one of [1] to [8], wherein the calcium oxide-containing powder contains an antibacterial agent, a bactericidal agent, or a deodorant. It is possible to eliminate the fear that CaO binds to CO 2 in the air and the sterilization effect is diminished. Moreover, the bad smell generation of a foodstuff can be suppressed.
[10] The above-mentioned [1] to [1], wherein the calcium oxide-containing powder is a natural calcium oxide powder obtained by firing shells, sea breams, nacres, eggshells or bones of animals, fish or birds. [9] The method for sterilizing and preserving foodstuffs according to any one of [9]. Since it is CaO derived from organisms such as shells, it does not contain harmful metals, is recognized as a food additive, and is safe for human consumption.
[11] The above-mentioned [1], wherein the contact between the food material and the calcium oxide-containing powder is performed by adding 0.005 to 5.0 parts by weight of the calcium oxide-containing powder to 100 parts by weight of the food material. [10] The method for sterilizing and preserving foodstuffs according to any one of [10]. The sterilization effect is exhibited even when the amount of CaO added is 0.005 parts by weight, and even if the amount exceeds 5.0 parts by weight, the effect is not enhanced, which is disadvantageous in terms of cost.
[12] The above-mentioned [1] to [10], wherein 0.005 to 5.0 parts by weight of calcium oxide-containing powder having an average particle size of 10 to 200 μm is added to and mixed with 100 parts by weight of cereal as a food material. The method for sterilizing and preserving foodstuffs according to any one of the above. Good processing conditions for cereals. It is a favorable condition for cereals.
[13] The contact between the food and the superheated steam is performed by injecting / contacting the superheated steam ejected from the inner wall of the cylinder with respect to the food introduced and dropped from the upper part of the vertical cylinder. The method for sterilizing / preserving food according to any one of [1] to [12]. This method is a treatment in a very short time (fall time), and since the food material falls in the superheated atmosphere, the entire surface comes into contact with the superheated steam.
[14] The method for sterilizing / preserving food according to any one of [1] to [13], wherein the temperature of the superheated steam to be brought into contact with the food is 300 ° C to 600 ° C.
[15] Any of [1] to [14] above, wherein the food material is any one selected from the group consisting of rice, wheat, corn, peanuts, soybeans, fruits, fish, shellfish, and vegetables. The method for sterilizing and treating foods according to claim 1.
[16] A food processed by the method according to any one of [1] to [15].
本発明によれば、食材に高温の過熱水蒸気を短時間接触させるだけで、食材の殺菌処理ができ、かつその後の保存が酸化カルシウム含有粉末（又はその水溶液である水酸化カルシウム）の滅菌・抗菌力によって、長期間にわたって維持できる。
その結果、高温多湿条件下で生産収穫された穀類等の生産国からの輸出、及び需要国での輸入も、細菌、カビ毒等による廃棄処分等の損失がなく行うことができる。
また、食料の備蓄期間を長期化でき、天候不順年等による食料問題の解決に寄与できる。
According to the present invention, the food can be sterilized only by contacting the food with high-temperature superheated steam for a short time, and the subsequent storage is sterilization and antibacterial of the calcium oxide-containing powder (or calcium hydroxide which is an aqueous solution thereof). By force, it can be maintained for a long time.
As a result, exports from producing countries such as cereals produced and harvested under high-temperature and high-humidity conditions, and imports in demanding countries can also be performed without loss such as disposal due to bacteria, mold poisons, and the like.
In addition, the stockpile period of food can be extended and it can contribute to the solution of food problems caused by bad weather.
本発明に係る過熱水蒸気（プラズマ状態の水蒸気を含む場合もある）を発生させる装置は、導電性の被加熱体と、同被加熱体を電磁誘導加熱するコイルとを備え、一端部から被加熱体に流入した水蒸気は、被加熱体内で加熱されて高温の過熱水蒸気（一部は電離したプラズマ状態になっていると考えられる）、として他端部から噴出される。
上記被加熱部材は、電磁誘導により加熱されるため、導電性を有する部材であり、また、発生され、食材に接触される過熱水蒸気は２５０℃〜８５０℃、特に２５０〜６２０℃、更に特に３００〜６００℃であることが好ましい。
このため上記被加熱部材は、８５０℃の温度であっても安定性を有する材料が採用され、例えば鉄、ステンレス、銅等が挙げられる。炭素あるいは炭化珪素を使用しても良い。
ボイラー等で製造され、上記装置の一端部から流入した水蒸気は、上記被加熱体により加熱されるが、２５０℃以上に、更には特に３００℃以上に加熱されることが好ましく、２５０℃以上更に特に３００℃以上であれば、きわめて短時間で食材表面の殺菌・処理を行うことができ、食材の内部を加熱変質させないようにできる。
なお、高周波の出力は３０ｋＷ以上であることが好ましい。
An apparatus for generating superheated water vapor (which may include water vapor in a plasma state) according to the present invention includes a conductive object to be heated and a coil that electromagnetically heats the object to be heated, and is heated from one end. The water vapor that has flowed into the body is heated in the body to be heated and ejected from the other end as high-temperature superheated water vapor (partially considered to be in an ionized plasma state).
The member to be heated is a member having conductivity because it is heated by electromagnetic induction, and the superheated steam generated and brought into contact with the food is 250 ° C. to 850 ° C., particularly 250 to 620 ° C., more particularly 300. It is preferable that it is -600 degreeC.
For this reason, the material to be heated is made of a material having stability even at a temperature of 850 ° C., and examples thereof include iron, stainless steel, and copper. Carbon or silicon carbide may be used.
The water vapor produced from a boiler or the like and flowing from one end of the apparatus is heated by the heated object, but is preferably heated to 250 ° C. or higher, more preferably 300 ° C. or higher, and more preferably 250 ° C. or higher. In particular, when the temperature is 300 ° C. or higher, the surface of the food can be sterilized and treated in a very short time, and the inside of the food can be prevented from being altered by heating.
The high frequency output is preferably 30 kW or more.
食材と過熱水蒸気との接触に使用する装置の処理室としては、立設された円筒体の管壁の一部に穿設された孔部に過熱水蒸気の導入管が取付られてなる縦型円筒体が好ましく用いられる。（例えば、特許第４８３８３６４号公報記載図面参照）
そして、同円筒体の上端開口部から投入落下される米、大豆等の食材に対して、同円筒体内壁から噴出する過熱水蒸気を噴射・接触させることが好ましい。
また、特開２０１０−４２０７１に開示されるごとき、横置された円筒体とその内部に横設された回転スクリュー羽を備え、かつ内部に過熱水蒸気が導入される形式の滅菌・殺菌装置を使用し、その円筒体の一方端から被処理物（食材）を投入し、円筒体内で過熱水蒸気と接触させて殺菌処理して、他端から殺菌処理された被処理物（食材）を取り出すこともできる。
As a processing chamber of an apparatus used for contact between food and superheated steam, a vertical cylinder in which a superheated steam introduction pipe is attached to a hole formed in a part of a tube wall of a standing cylindrical body The body is preferably used. (For example, see the drawing described in Japanese Patent No. 4838364)
And it is preferable to inject and contact the superheated steam ejected from the inner wall of the cylinder with respect to food such as rice and soybeans dropped from the upper end opening of the cylinder.
Further, as disclosed in JP 2010-42071 A, a sterilization / sterilization apparatus of a type having a horizontally disposed cylindrical body and a rotary screw blade horizontally disposed therein and in which superheated steam is introduced is used. In addition, an object to be processed (food material) is introduced from one end of the cylinder, sterilized by contacting with superheated steam in the cylinder, and the object to be processed (food material) sterilized from the other end can be taken out. it can.
さらに、食材に焼成カルシウム添加・混合する好ましい方式は、例えば前記縦型円筒体の上方から食材と共に焼成カルシウムを投入すること、あるいは縦型円筒体の下端から導出される処理済み食材に焼成カルシウムを添加・混合することなどである。 Further, a preferred method of adding and mixing calcined calcium to the food is, for example, adding calcined calcium together with the food from above the vertical cylinder, or adding calcined calcium to the processed food derived from the lower end of the vertical cylinder. Addition and mixing.
以下に本発明を実施例によって具体的に説明する。
［実施例１］（ピーナッツ処理の例）
（１）過熱水蒸気発生装置の高周波出力を３０ｋＷ、周波数を２０ｋＨｚ、過熱水蒸気の温度を４００℃に設定し、４００℃の過熱水蒸気を発生させた。
一方、縦型円筒体を用意し、その中途部に開設した開孔に前記過熱水蒸気を導入し、筒内に過熱水蒸気を継続的に導入・噴射した。
そこで、縦型円筒体の上端開口部から被処理物のピーナッツを投入落下させ、落下途中で過熱水蒸気に０．７秒間接触・照射した。
なお、本例で採用した技術は、特許第４８３８３６４号公報に記載の「水蒸気プラズマ生成装置および滅菌・殺菌装置」を用いて行った。
すなわち図１に示すものであり、蒸気ボイラ１で発生させた水蒸気を電磁誘導加熱方式の過熱水蒸気プラズマ生成装置２に導き、発生した過熱水蒸気を、供給パイプ４を介して、滅菌・殺菌処理室３に導入し食材の滅菌・殺菌処理を行うよう構成されている。
なお、処理室３は、ホッパー３１と縦型円筒体３２と処理済食材取出部３３とからなる。Ａは被処理食材、Ａ’は処理済食材である。５は金網製の受皿である。
Hereinafter, the present invention will be specifically described by way of examples.
[Example 1] (Example of peanut treatment)
(1) The superheated steam generator was set to 30 kW, the frequency was set to 20 kHz, and the temperature of the superheated steam was set to 400 ° C. to generate 400 ° C. superheated steam.
On the other hand, a vertical cylindrical body was prepared, the superheated steam was introduced into an opening formed in the middle of the cylinder, and the superheated steam was continuously introduced and injected into the cylinder.
Then, the peanut of the to-be-processed object was thrown in and dropped from the upper end opening of the vertical cylindrical body, and contacted / irradiated with superheated steam for 0.7 seconds in the middle of dropping.
The technique employed in this example was performed using a “water vapor plasma generation apparatus and sterilization / sterilization apparatus” described in Japanese Patent No. 4838364.
That is, as shown in FIG. 1, the steam generated in the steam boiler 1 is guided to the superheated
The processing chamber 3 includes a
次いで、過熱水蒸気を接触・照射したピーナッツをポリエチレンバッグに入れ、その中に、サンゴの化石を１，１００℃で焼成して得た平均粒径８０μｍの焼成カルシウム（主成分：ＣａＯ）の粉末を添加・投入した。添加割合は、ピーナッツに対し０．１重量％の割合で添加し、そのポリエチレンバッグを数回振とうしてピーナッツ全体に焼成カルシウム粉末を接触保持させた。
そのピーナッツの入ったポリエチレンバッグを開封した状態で、湿度８０％、温度２８℃の環境下で４ヶ月間保管した。
Next, peanuts contacted / irradiated with superheated steam are put in a polyethylene bag, and powder of calcined calcium (main component: CaO) having an average particle size of 80 μm obtained by firing coral fossils at 1,100 ° C. is contained therein. Added and charged. The addition ratio was 0.1% by weight with respect to the peanut, and the polyethylene bag was shaken several times to keep the calcined calcium powder in contact with the whole peanut.
The polyethylene bag containing the peanut was opened and stored for 4 months in an environment of 80% humidity and 28 ° C.
（２）また、上記［実施例１］の（１）の過熱水蒸気の接触・照射処理のみをしたピーナッツをポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月間保管した。
（３）一方前記（１）の過熱水蒸気の接触・照射処理を行わず、焼成カルシウム粉末の添加・混合処理のみを行ったピーナッツをポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月間保管した。
（４）さらに、前記（１）の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理を全く行わないピーナッツをポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月間保管した。
(2) Also, the peanuts of the above-mentioned [Example 1] (1), which are only contacted / irradiated with superheated steam, are put in a polyethylene bag and opened for 4 months in an environment of 80% humidity and 28 ° C. Stored for a while.
(3) On the other hand, peanuts which were only subjected to addition / mixing treatment of calcined calcium powder without performing the contact / irradiation treatment of superheated steam of (1) above were put in a polyethylene bag, opened in a polyethylene bag, with a humidity of 80% and a temperature of 28 ° C. And stored for 4 months.
(4) Further, in the environment of 80% humidity and 28 ° C. with the peanut which is not subjected to the contact / irradiation process of superheated steam and the addition / mixing process of calcined calcium powder in the polyethylene bag being opened in a polyethylene bag. And stored for 4 months.
以上のように上記（１）〜（４）を上記保管した後に観察したところ、（１）の過熱水蒸気の接触・照射処理＋焼成カルシウム粉末添加・混合処理をしたピーナッツには、細菌及びカビの発生は全く見られなかった。一方、（２）の過熱水蒸気の接触・照射処理のみをしたピーナッツには、少しのカビと細菌が発生していた。（３）の焼成カルシウム粉末の添加・混合処理のみを行ったピーナッツには、少しのカビが発生していた。
さらに、（４）の過熱水蒸気照射処理及び焼成カルシウム粉末添加・混合処理を全く行わなかったピーナッツ（コントロール１０）は、外観状況が非常に悪化して、多量のカビと細菌が発生していた。
加えて、上記（１）〜（４）のポリエチレンバッグに入れられ、開封したままピーナッツを、湿度８０％、温度２８℃の環境下で更に６ヶ月間、すなわち合計１０ヶ月間保管した。
その結果、上記１０ヶ月間保管したピーナッツ（１’）には、カビと細菌のの発生は全く見られなかった。一方、１０ヶ月間保管の（２’）のピーナッツには、カビと細菌が発生していた。
１０ヶ月間保管の（３’）の焼成カルシウム粉末の添加・混合処理のみを行ったピーナッツには、カビと細菌が発生していた。
さらに、１０ヶ月間保管の（４’）の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理を全く行わなかったピーナッツ（コントロール１１）は、外観状況が非常に悪化して、膨大量のカビと細菌が発生していた。
以上を、後記表１にまとめて表記した。
As described above, when the above (1) to (4) were observed after being stored, the peanuts subjected to the contact / irradiation treatment of superheated steam (1) + calcined calcium powder addition / mixing treatment were free of bacteria and mold. There was no outbreak. On the other hand, a little mold and bacteria were generated in the peanut (2) which was only contacted and irradiated with superheated steam. A small amount of mold was generated in the peanut subjected to only the addition and mixing treatment of the calcined calcium powder of (3).
Furthermore, the appearance of the peanut (control 10) which was not subjected to the superheated steam irradiation treatment (4) and the calcined calcium powder addition / mixing treatment was very deteriorated, and a large amount of mold and bacteria were generated.
In addition, the peanuts were stored in the polyethylene bags of the above (1) to (4) and opened for another 6 months in an environment of 80% humidity and 28 ° C., that is, for a total of 10 months.
As a result, generation of mold and bacteria was not observed at all in the peanut (1 ′) stored for 10 months. On the other hand, mold and bacteria were generated in the (2 ′) peanuts stored for 10 months.
Molds and bacteria were generated in the peanuts that were only subjected to the addition and mixing treatment of the calcined calcium powder (3 ′) stored for 10 months.
Furthermore, the appearance of peanuts (control 11) that had not been subjected to (4 ') superheated steam contact / irradiation treatment and calcined calcium powder addition / mixing treatment at all for 10 months was greatly deteriorated in appearance. Mold and bacteria were occurring.
The above is summarized in Table 1 below.
［実施例２］（小麦の処理の例）
（ａ）［実施例１］の（１）と同様にして、小麦に対して４００℃の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理をした。
次いで、処理済の小麦をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（ｂ）また、［実施例１］の（１）の過熱水蒸気の接触・照射処理のみをした小麦をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（ｃ）さらに、（１）の過熱水蒸気の接触・照射処理を行わず、焼成カルシウム粉末の添加・混合処理のみを行った小麦をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（ｄ）そして、前記（１）の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理を全く行わない小麦をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
それらサンプル（ａ）、（ｂ）、（ｃ）及び（ｄ）を、上記保管後に観察したところ、（ａ）の過熱水蒸気照射処理＋焼成カルシウム粉末添加・混合処理をした小麦には、カビの発生は全く見られなかった。一方、（ｂ）の過熱水蒸気の接触・照射処理のみをした小麦には、少しのカビが発生していた。（ｃ）の焼成カルシウム粉末の添加・混合処理のみを行った小麦には、少しのカビと細菌が発生していた。
さらに、（ｄ）の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理を全く行わなかった小麦（コントロール２０）は、外観状況が非常に悪化して、カビと細菌が発生していた。
加えて、上記（ａ）〜（ｄ）のポリエチレンバッグに開封状態で入れられた小麦を、湿度８０％、温度２８℃の環境下で更に６ヶ月間、すなわち合計１０ヶ月間保管した。
その結果、１０ヶ月間保管した小麦（ａ’）には、カビと細菌の発生は全く見られなかった。一方、１０ヶ月間保管の小麦（ｂ’）には、細菌が発生していた。また、１０ヶ月間保管の小麦（ｃ’）には、少量のカビと細菌が発生していた。さらに（ｄ’）の１０ヶ月間保管の小麦（コントロール２１）には、膨大量のカビと細菌が発生し、外観状況も非常に悪化していた。
[Example 2] (Example of wheat processing)
(A) In the same manner as in (1) of [Example 1], wheat was subjected to superheated steam contact / irradiation treatment at 400 ° C. and calcined calcium powder addition / mixing treatment.
Next, the treated wheat was stored in a polyethylene bag for 4 months in an environment of 80% humidity and 28 ° C. with the bag opened.
(B) In addition, the wheat subjected to only the contact / irradiation treatment of superheated steam in (1) of [Example 1] is stored in a polyethylene bag for 4 months in an environment of 80% humidity and 28 ° C. while being opened. did.
(C) Furthermore, the wheat which has been subjected to the addition / mixing process of the calcined calcium powder without the contact / irradiation process of the superheated steam of (1) is put in a polyethylene bag, opened in a polyethylene bag, with a humidity of 80% and a temperature of 28 ° C. And stored for 4 months in the environment.
(D) Then, in the environment of 80% humidity and 28 ° C. with the wheat which has not been subjected to the superheated steam contact / irradiation treatment and baking calcium powder addition / mixing treatment (1) at all in a polyethylene bag, And stored for 4 months.
When these samples (a), (b), (c) and (d) were observed after the above storage, the wheat subjected to the superheated steam irradiation treatment + calcined calcium powder addition / mixing treatment of (a) There was no outbreak. On the other hand, a slight amount of mold was generated in the wheat (b) that had only been subjected to the superheated steam contact / irradiation treatment. A small amount of mold and bacteria were generated in the wheat subjected to only the addition / mixing treatment of the calcined calcium powder of (c).
Furthermore, the wheat (control 20) that was not subjected to the contact / irradiation treatment of superheated steam and the addition of calcined calcium powder / mixing treatment (control 20) of (d) had a very deteriorated appearance and generated mold and bacteria. .
In addition, the wheat put in the opened state in the polyethylene bags (a) to (d) was further stored for 6 months in an environment of 80% humidity and 28 ° C., that is, for a total of 10 months.
As a result, generation of mold and bacteria was not observed at all in the wheat (a ′) stored for 10 months. On the other hand, bacteria were generated in the wheat (b ′) stored for 10 months. In addition, a small amount of mold and bacteria were generated in the wheat (c ′) stored for 10 months. Furthermore, the wheat stored in (d ′) for 10 months (control 21) generated enormous amounts of mold and bacteria, and the appearance was very deteriorated.
［実施例３］（レンズ豆の処理例）
（Ａ）［実施例１］の（１）と同様にして、レンズ豆に対して４００℃の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理をした。
次いで、処理済のレンズ豆をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（Ｂ）また、［実施例１］の（１）の過熱水蒸気の接触・照射処理のみをしたレンズ豆をポリエチレンバッグに入れて開封し、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（Ｃ）さらに、（１）の過熱水蒸気の接触・照射処理を行わず、焼成カルシウム粉末の添加・混合処理のみを行ったレンズ豆をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（Ｄ）そして、前記（１）の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理を全く行わないレンズ豆をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
それらサンプル（Ａ）、（Ｂ）、（Ｃ）及び（Ｄ）を、上記保管後に観察したところ、（Ａ）の過熱水蒸気の接触・照射処理＋焼成カルシウム粉末添加・混合処理をしたレンズ豆には、カビの発生は全く見られなかった。一方、（Ｂ）の過熱水蒸気の接触・照射処理のみをしたレンズ豆には、少しのカビが発生していた。（Ｃ）の焼成カルシウム粉末の添加・混合処理のみを行ったレンズ豆には、少しのカビと細菌が発生していた。
さらに、（Ｄ）の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理を全く行わなかったレンズ豆（コントロール３０）は、外観状況が非常に悪化して、カビと細菌が発生していた。
加えて、上記（Ａ）〜（Ｄ）のポリエチレンバッグに開封状態で入れられた小麦を、湿度８０％、温度２８℃の環境下で更に６ヶ月間、すなわち合計１０ヶ月間保管した。
その結果、１０ヶ月間保管したレンズ豆（Ａ’）には、カビと細菌の発生は全く見られなかった。一方、１０ヶ月間保管のレンズ豆（Ｂ’）には、細菌が発生していた。また、１０ヶ月間保管のレンズ豆（Ｃ’）には、カビと細菌が発生していた。さらに（Ｄ’）の１０ヶ月間保管のレンズ豆（コントロール３１）には、膨大量のカビと細菌が発生し、外観状況も非常に悪化していた。
[Example 3] (Example of treatment of lentils)
(A) In the same manner as in (1) of [Example 1], a lentil was subjected to 400 ° C. superheated steam contact / irradiation treatment and calcined calcium powder addition / mixing treatment.
Next, the treated lentils were placed in a polyethylene bag and opened for 4 months in an environment of 80% humidity and 28 ° C.
(B) In addition, the lentil treated only with the contact and irradiation treatment of superheated steam in (1) of [Example 1] is put in a polyethylene bag, opened, and stored for 4 months in an environment of 80% humidity and 28 ° C. did.
(C) Furthermore, the lentil with only the addition / mixing treatment of the calcined calcium powder without performing the contact / irradiation treatment of the superheated steam of (1) is put in a polyethylene bag, opened in a polyethylene bag, with a humidity of 80% and a temperature of 28 It was stored for 4 months in an environment of ° C.
(D) Then, the lentil which is not subjected to the contact / irradiation treatment of superheated steam and the addition of calcined calcium powder / mixing treatment of (1) above is put in a polyethylene bag and opened in an environment of 80% humidity and 28 ° C. Stored under 4 months.
When these samples (A), (B), (C) and (D) were observed after the above storage, the lentils were subjected to contact / irradiation treatment of superheated water vapor + addition of calcined calcium powder / mixing treatment of (A). No mold was observed. On the other hand, a little mold was generated in the lentil subjected to only the contact / irradiation treatment of superheated steam in (B). A little mold and bacteria were generated in the lentils subjected only to the addition and mixing of the calcined calcium powder of (C).
Furthermore, the appearance of the lentil (Control 30) which was not subjected to the contact / irradiation treatment of superheated steam and the addition of calcined calcium powder / mixing treatment (Control 30) of (D) was extremely deteriorated, and mold and bacteria were generated. It was.
In addition, the wheat put in the opened state in the polyethylene bags (A) to (D) was further stored for 6 months in an environment of 80% humidity and 28 ° C., that is, for a total of 10 months.
As a result, lentils (A ′) stored for 10 months showed no generation of mold and bacteria. On the other hand, bacteria were generated in the lentils (B ′) stored for 10 months. In addition, mold and bacteria were generated in the lentils (C ′) stored for 10 months. Furthermore, the lentils (control 31) stored for 10 months (D ′) generated enormous amounts of mold and bacteria, and the appearance was very deteriorated.
［実施例４］（玄米の処理例）
（ア）［実施例１］の（１）と同様にして、玄米に対して４００℃の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理をした。
次いで、処理済の玄米をポリエチレンバッグに入れて開封し、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（イ）また、［実施例１］の（１）の過熱水蒸気の接触・照射処理のみをした玄米をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（ウ）さらに、（１）の過熱水蒸気の接触・照射処理を行わず、焼成カルシウム粉末の添加・混合処理のみを行った玄米をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
（エ）そして、前記（１）の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理を全く行わない玄米をポリエチレンバッグに入れて開封したまま、湿度８０％、温度２８℃の環境下で４ヶ月保管した。
それらサンプル（ア）〜（エ）を、上記保管後に観察したところ、（ア）の過熱水蒸気の接触・照射処理＋焼成カルシウム粉末添加・混合処理をした玄米には、カビの発生は全く見られなかった。一方、（イ）の過熱水蒸気の接触・照射処理のみをした玄米には、少しの細菌が発生していた。（ウ）の焼成カルシウム粉末の添加・混合処理のみを行った玄米には、少しの細菌が発生していた。
さらに、（エ）の過熱水蒸気の接触・照射処理及び焼成カルシウム粉末添加・混合処理を全く行わなかった玄米（コントロール４０）は、外観状況が非常に悪化して、カビと細菌が発生していた。
加えて、上記（ア）〜（エ）のポリエチレンバッグに入れられ開封した状態の玄米を、湿度８０％、温度２８℃の環境下で更に６ヶ月間、すなわち合計１０ヶ月間保管した。
その結果、１０ヶ月間保管した玄米（ア’）には、カビと細菌の発生は全く見られなかった。一方、１０ヶ月間保管の玄米（イ’）には、細菌が発生していた。また、１０ヶ月間保管の玄米（ウ’）には、カビと細菌が発生していた。さらに（エ’）の１０ヶ月間保管の玄米（コントロール４１）には、膨大量のカビと細菌が発生し、外観状況も非常に悪化していた。
本発明の実施例においては、処理後、１０カ月間を経ても、食材には、一般生菌のほか、大腸菌、芽胞菌も検出されなかった。更に２４カ月間を経ても同様であった。したがって、本発明によれば、食材を少なくとも一年間以上の長期間保管可能となることが判った。
[Example 4] (Example of brown rice treatment)
(A) In the same manner as in (1) of [Example 1], the brown rice was subjected to 400 ° C superheated steam contact / irradiation treatment and calcined calcium powder addition / mixing treatment.
Next, the treated brown rice was put in a polyethylene bag, opened, and stored in an environment of 80% humidity and 28 ° C. for 4 months.
(B) In addition, the brown rice subjected to only the contact and irradiation treatment of superheated steam in (1) of [Example 1] is stored in a polyethylene bag for 4 months in an environment of 80% humidity and 28 ° C. did.
(C) Furthermore, the brown rice that has been subjected to the addition / mixing process of the calcined calcium powder without the contact / irradiation process of the superheated steam in (1) is put in a polyethylene bag, opened in a polyethylene bag, with a humidity of 80% and a temperature of 28 ° C. And stored for 4 months in the environment.
(D) In the environment of 80% humidity and 28 ° C. with the unsealed brown rice in which the contact / irradiation treatment and the calcined calcium powder addition / mixing treatment of (1) are not performed at all in a polyethylene bag And stored for 4 months.
When these samples (a) to (d) were observed after the above storage, the generation of mold was not observed in the brown rice subjected to the contact / irradiation treatment of the superheated steam and the addition of calcined calcium powder / mixing treatment of (a). There wasn't. On the other hand, a small amount of bacteria was generated in the brown rice that was only subjected to the contact / irradiation treatment of superheated steam in (i). A small amount of bacteria was generated in the brown rice subjected to only the addition and mixing of the calcined calcium powder in (c).
Furthermore, the brown rice (control 40) which was not subjected to the contact / irradiation treatment of superheated water vapor and the addition / mixing treatment of calcined calcium powder of (D) was very deteriorated in appearance and generated mold and bacteria. .
In addition, the unpolished rice that was put in the polyethylene bags (a) to (d) and opened was stored in an environment of 80% humidity and 28 ° C. for another 6 months, that is, for a total of 10 months.
As a result, the generation of mold and bacteria was not seen at all in brown rice (A ') stored for 10 months. On the other hand, bacteria were generated in brown rice (I ') stored for 10 months. In addition, mold and bacteria were generated in brown rice (U ') stored for 10 months. Furthermore, a huge amount of mold and bacteria were generated in the brown rice (Control 41) stored for 10 months in (D '), and the appearance was very deteriorated.
In the examples of the present invention, in addition to general viable bacteria, E. coli and spore bacteria were not detected in the food material even after 10 months from the treatment. The same was true after 24 months. Therefore, according to this invention, it turned out that a foodstuff can be stored for a long period of at least one year or more.
本発明により、細菌及びカビを発生させることなく、長期間食材を保存可能となる。本発明により、カビ自体の発生も阻止することができるため、カビの発生に伴うマイコトキシン、アフラトキシンなどのカビ毒による被害を抑制することが可能となり、食品の保存期間が著しく長期化し、産業上の有用性は極めて大きい。
符号の説明
According to the present invention, foodstuffs can be stored for a long time without generating bacteria and mold. According to the present invention, the occurrence of mold itself can be prevented, so that it is possible to suppress the damage caused by mold poisons such as mycotoxin and aflatoxin associated with the occurrence of mold, and the storage period of food is significantly prolonged, which is industrially Usefulness is extremely large.
Explanation of symbols
１：蒸気ボイラ
２：水蒸気プラズマ生成装置
３：滅菌・殺菌処理室
４：過熱水蒸気送給パイプ
５：金網製の受皿
３１：ホッパー
３２：縦型円筒体
３３：取出部
1: Steam boiler 2: Steam plasma generator 3: Sterilization / sterilization chamber 4: Superheated steam feed pipe 5: Wire mesh tray 31: Hopper 32: Vertical cylinder 33: Extraction section
Claims (16)
The foodstuff processed by the method of any one of Claims 1-15.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019171261A (en) * | 2018-03-28 | 2019-10-10 | 株式会社サタケ | Rice polishing factory, and processing method of grain |
| CN112697983A (en) * | 2020-12-07 | 2021-04-23 | 梁惠杰 | Improved food preservative content safety detector |
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2013
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019171261A (en) * | 2018-03-28 | 2019-10-10 | 株式会社サタケ | Rice polishing factory, and processing method of grain |
| CN112697983A (en) * | 2020-12-07 | 2021-04-23 | 梁惠杰 | Improved food preservative content safety detector |
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