JP2015070815A - Packed chilled food product and method for manufacturing the same - Google Patents
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- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
本発明は容器入りチルド食品およびその製造方法に係り、特に、従来に比べて大幅な賞味期限の延長を可能とする、容器入りチルド食品およびその製造方法に関する。 The present invention relates to a chilled food product in a container and a method for producing the same, and more particularly to a chilled food product in a container and a method for producing the same, which can greatly extend the expiration date as compared with the related art.
近年、食品業界では、缶詰・瓶詰・レトルト食品等の長期に渡って常温で保存できる容器詰食品以外に、低温流通によるチルド食品が多く販売されている。その理由は、チルド食品は缶詰などに比べて加熱殺菌の程度が低いので、包装食品として高品質であること、また、新鮮であるとのイメ−ジが強いことなどから、消費者に広く受け入れられているためである。 In recent years, in the food industry, in addition to canned foods such as canned foods, bottled foods, and retort foods that can be stored at room temperature for a long time, many chilled foods by low-temperature circulation have been sold. The reason is that chilled foods have a lower degree of heat sterilization than canned foods, etc., so they are of high quality as packaged foods and have a strong image of being fresh, so they are widely accepted by consumers. It is because it has been.
チルド食品は缶詰等の食品と違って微生物による腐敗が起きやすく、長期保存が難しいことから、賞味期限も１週間から２週間程度と短く設定されているのが通常である。また、現代の消費者二−ズの特徴は、少しでも新しい物を望むという鮮度志向であり、これに応えるために、大手ス−パ−等は賞味期限の前に製品を回収するよう卸や製造メ−カ−に要請しているのが現実である。このため、チルド食品のような賞味期限が短い製品では、缶詰等の食品に比べて回収や廃棄される製品が高くなっている。 Unlike foods such as canned foods, chilled foods are prone to spoilage by microorganisms and are difficult to store for a long time, so the shelf life is usually set to a short one or two weeks. In addition, a feature of modern consumer needs is freshness-oriented desire for new products as much as possible, and in order to respond to this, major supermarkets are wholesalers to collect products before the expiration date. The reality is that the manufacturer is requested. For this reason, products with a short shelf life, such as chilled foods, are more expensive to be collected or discarded than canned foods.
さて、チルド食品については従来、技術的な提案も種々なされている。たとえば後掲特許文献１には、１００℃を超える高温加熱処理を行うことなく高い殺菌効果が得られ、これにより風味・食感の劣化が抑えられ、賞味期限の長いチルド食品を得られる製造方法として、容器入りチルド食品を４０〜８０℃程度の食品の風味に与える影響が少ない温度以下に加熱した状態で、１００〜７００ＭＰａの圧力範囲で圧力を少なくとも１回以上変化させた二段以上の多段状高圧処理を合計４〜３０分間行い、その後、発芽した芽胞菌を殺菌するために６０〜１００℃の低温殺菌処理を行うという技術が開示されている。 Various technical proposals have been made for chilled foods. For example, in Patent Document 1 described later, a high sterilizing effect can be obtained without performing a high-temperature heat treatment exceeding 100 ° C., whereby the deterioration of flavor and texture can be suppressed, and a chilled food with a long shelf life can be obtained. As described above, in a state where the chilled food in a container is heated to a temperature lower than the temperature having little influence on the flavor of the food at about 40 to 80 ° C., the pressure is changed at least once in the pressure range of 100 to 700 MPa. A technique is disclosed in which a high pressure treatment is performed for a total of 4 to 30 minutes, and then a pasteurization treatment at 60 to 100 ° C. is performed to sterilize the germinated spore bacteria.
しかし、当該文献開示技術は、１００〜７００ＭＰａの圧力範囲による高圧処理を二段以上行うという、重厚な設備と製造条件を要するものであり、中小・零細規模の多い食品産業において容易に導入できる技術ではない。より簡便な技術によって、チルド食品の賞味期限延長を可能とする技術が求められている。 However, the technique disclosed in the literature requires heavy equipment and manufacturing conditions to perform two or more high-pressure treatments in a pressure range of 100 to 700 MPa, and can be easily introduced in the food industry with many small and medium scales. is not. There is a need for a technique that allows the shelf life of chilled foods to be extended with simpler techniques.
また、高圧処理を食品に対して施すという当該開示技術の対象は、チルド食品とはいっても、カレー・肉じゃが・もつ煮込み等や、これらとだし・スープ等とを合わせた食品である。つまり、前段階の洗浄・切断・その他の多くの処理を経て最終的に加熱調理処理がなされるという、高度に加工された食品なのであって、たとえばズワイガニ棒肉むき身のように、殺菌処理以外の加熱処理が通常なされないような水産食品にまで適用可能な技術として構成されているものではない。 In addition, the subject of the disclosed technology in which food is subjected to high-pressure treatment is food that is a combination of curry, meat potato, stew, etc., soup stock, soup, etc., even though it is a chilled food. In other words, it is a highly processed food that is finally heated and cooked through many previous treatments such as washing, cutting, and other treatments. For example, snow crab stick meat strips other than sterilization treatment It is not configured as a technique that can be applied to seafood that is not normally heat-treated.
しかも、長寿命化の付加価値が高くそれ故に要請も高いチルド食品とは、上述したチルド食品の特長たる新鮮さを主体とする食品、すなわち生鮮魚介類を初めとする食品群である。これらに容易に適用可能であって、しかも賞味期限延長効果の高い技術が求められており、その実現は、ひいては製品の回収・廃棄を低減することにも繋がる。 In addition, the chilled foods that have a high added value for extending the lifespan and are therefore highly demanded are a food group mainly composed of freshness, which is a feature of the above-described chilled foods, that is, a food group including fresh seafood. There is a need for a technique that can be easily applied to these, and that has a high effect of extending the expiration date, and the realization thereof leads to a reduction in the collection and disposal of products.
そこで本発明の課題は、かかる従来技術の問題点を踏まえ、簡便な技術によって、従来に比べて大幅な賞味期限の延長を可能とする、容器入りチルド食品およびその製造方法を提供することである。特に、重厚な設備と製造条件を要することなく、食品産業の多くを占める中小・零細規模の事業者であっても容易に導入することのできる、容器入りチルド食品およびその製造方法を提供することである。 Accordingly, an object of the present invention is to provide a chilled food in a container and a method for producing the same that enable a significant extension of the expiration date as compared with the prior art by a simple technique based on the problems of the conventional technique. . In particular, to provide a chilled food in a container that can be easily introduced even by small and medium-sized businesses that occupy much of the food industry without requiring heavy equipment and manufacturing conditions, and a method for manufacturing the same. It is.
また本発明の課題は、たとえばズワイガニ棒肉むき身のように殺菌処理以外の加熱処理が通常なされず新鮮さや生鮮品のイメージの大きい食品（冷凍を含む）においても十分に適用可能で、これらの賞味期限を大幅に延長することのできる、容器入りチルド食品およびその製造方法を提供することである。そしてひいては、製品の回収・廃棄の低減を効果的に実現することのできる、容器入りチルド食品およびその製造方法を提供することである。 The subject of the present invention can also be sufficiently applied to foods (including frozen foods) that are not normally subjected to heat treatment other than sterilization treatment, such as snow crab stick meat peel, and have a large image of freshness and fresh products. It is to provide a chilled food in a container and a method for producing the same that can greatly extend the deadline. And eventually, it is to provide a chilled food in a container and a method for producing the same, which can effectively reduce the collection and disposal of the product.
本願発明者は、賞味期限が従来２週間前後であり高価な商品として販売されているズワイガニ棒肉むき身チルド品を採り上げ、その賞味期限のＬｏｎｇ Ｌｉｆｅ化（長寿命化）、具体的には賞味期限３ヶ月を目標として研究開発することにより、上記課題に取り組んだ。その結果、従来の製造方法を基本としつつも、包装技術の検討を初めとする改良を有機的に組み合わせることによって課題を解決できることに想到し、これを基礎として本発明の完成に至った。すなわち、上記各課題を解決するための手段として本願で特許請求される発明、もしくは少なくとも開示される発明は、以下のとおりである。 The inventor of the present application picks up a snow crab stick meat chilled product that has been around 2 weeks in the past and has been sold as an expensive product. The above issues were addressed by research and development aimed at three months. As a result, the inventors have conceived that the problem can be solved by organically combining improvements such as examination of the packaging technology while using the conventional manufacturing method as a basis, and the present invention has been completed based on this. That is, the invention claimed in the present application as means for solving the above-described problems, or at least the disclosed invention is as follows.
〔１〕 食品の収容された容器が酸素透過性の低い容器であり、該容器内の残存酸素濃度は低濃度であり、所定の殺菌条件により殺菌処理がなされており、かかる構成により従来品よりも賞味期限が延長されていることを特徴とする、容器入りチルド食品。
〔２〕 前記容器の酸素バリア性能が１０ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下であることを特徴とする、〔１〕に記載の容器入りチルド食品。
〔３〕 前記残存酸素濃度は５％以下であることを特徴とする、〔１〕または〔２〕に記載の容器入りチルド食品。
[1] The container in which the food is stored is a container having low oxygen permeability, the residual oxygen concentration in the container is low, and sterilization treatment is performed under predetermined sterilization conditions. A chilled food in a container, characterized by an extended shelf life.
[2] The container-containing chilled food according to [1], wherein the container has an oxygen barrier performance of 10 ml / m 2 · day / atm or less.
[3] The chilled food in a container according to [1] or [2], wherein the residual oxygen concentration is 5% or less.
〔４〕 前記殺菌処理が８０℃以上９０℃以下の加熱温度による加熱処理であることを特徴とする、請求項１ないし３のいずれかに記載の容器入りチルド食品。
〔５〕 下記（ａ）〜（ｄ）の条件の少なくともいずれか一つを用いて製造されたことを特徴とする、〔１〕ないし〔４〕のいずれかに記載の容器入りチルド食品。
（ａ）前記容器の酸素バリア性能が１ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下
（ｂ）前記残存酸素濃度が１％以下
（ｃ）前記殺菌処理の加熱温度が８２℃以上８８℃以下
（ｄ）前記食品の初期菌数が３００ＣＦＵ／ｇ以下
〔６〕 殺菌処理としての加熱処理以外の加熱処理がなされないことを特徴とする、〔１〕ないし〔５〕のいずれかに記載の容器入りチルド食品。
[4] The chilled food in a container according to any one of claims 1 to 3, wherein the sterilization treatment is a heat treatment at a heating temperature of 80 ° C or higher and 90 ° C or lower.
[5] The chilled food in a container according to any one of [1] to [4], which is produced using at least one of the following conditions (a) to (d):
(A) The oxygen barrier performance of the container is 1 ml / m 2 · day / atm or less (b) the residual oxygen concentration is 1% or less (c) the heating temperature of the sterilization treatment is 82 ° C. or more and 88 ° C. or less (d) [6] The chilled food in a container according to any one of [1] to [5], wherein a heat treatment other than the heat treatment as a sterilization treatment is not performed.
〔７〕 前記食品が水産物であることを特徴とする、〔１〕ないし〔６〕のいずれかに記載の容器入りチルド食品。
〔８〕 前記食品が甲殻類であることを特徴とする、〔１〕ないし〔６〕のいずれかに記載の容器入りチルド食品。
〔９〕 前記食品がカニの身肉であることを特徴とする、〔１〕ないし〔６〕のいずれかに記載の容器入りチルド食品。
〔１０〕 賞味期限までの期間が従来品の５倍以上、または賞味期限が３ヶ月以上であることを特徴とする、〔１〕ないし〔９〕のいずれかに記載の容器入りチルド食品。
[7] The chilled food in a container according to any one of [1] to [6], wherein the food is a marine product.
[8] The packaged chilled food according to any one of [1] to [6], wherein the food is a crustacean.
[9] The chilled food in a container according to any one of [1] to [6], wherein the food is crab meat.
[10] The chilled food in a container according to any one of [1] to [9], wherein the period until the expiration date is 5 times or more of the conventional product, or the expiration date is 3 months or more.
〔１１〕 酸素透過性の低い容器に該容器内の残存酸素濃度が低濃度の状態で食品を収容し、これを、所定の殺菌条件による殺菌処理に供することにより、従来品よりも賞味期限を延長可能であることを特徴とする、容器入りチルド食品製造方法。
〔１２〕 下記（Ａ）〜（Ｃ）の条件の少なくともいずれか一つを用いて製造されたことを特徴とする、〔１１〕に記載の容器入りチルド食品製造方法。
（Ａ）前記容器の酸素バリア性能が１０ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下
（Ｂ）前記残存酸素濃度が５％以下
（Ｃ）前記殺菌処理の加熱温度が８０℃以上９０℃以下
〔１３〕 下記（ａ）〜（ｄ）の条件の少なくともいずれか一つを用いて製造されたことを特徴とする、〔１１〕に記載の容器入りチルド食品製造方法。
（ａ）前記容器の酸素バリア性能が１ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下
（ｂ）前記残存酸素濃度が１％以下
（ｃ）前記殺菌処理の加熱温度が８２℃以上８８℃以下
（ｄ）前記食品の初期菌数が３００ＣＦＵ／ｇ以下
[11] A food having a low residual oxygen concentration in the container is stored in a container having low oxygen permeability, and this is subjected to a sterilization treatment under predetermined sterilization conditions, so that the expiration date is longer than that of the conventional product. A method for producing chilled food in a container, which is extendable.
[12] The method for producing chilled food in a container according to [11], which is produced using at least one of the following conditions (A) to (C):
(A) The oxygen barrier performance of the container is 10 ml / m 2 · day / atm or less (B) The residual oxygen concentration is 5% or less (C) The heating temperature of the sterilization treatment is 80 ° C. or higher and 90 ° C. or lower [13] The method for producing chilled food in a container according to [11], wherein the method is produced using at least one of the conditions (a) to (d).
(A) The oxygen barrier performance of the container is 1 ml / m 2 · day / atm or less (b) the residual oxygen concentration is 1% or less (c) the heating temperature of the sterilization treatment is 82 ° C. or more and 88 ° C. or less (d) The initial bacterial count of food is 300 CFU / g or less
本発明の容器入りチルド食品およびその製造方法は上述のように構成されるため、これによれば、従来の品質・安全性の高さを損なうことなく、簡便な技術によって、従来に比べて大幅に賞味期限を延長することができる。特に本発明の容器入りチルド食品およびその製造方法は、重厚な設備と製造条件を要することなく、食品産業の多くを占める中小・零細規模の事業者であっても容易に導入することができる。 Since the chilled food in a container and the method for producing the same according to the present invention are configured as described above, according to this, by using a simple technique, the conventional quality and safety are not impaired. The expiration date can be extended. In particular, the chilled food in a container and the method for producing the same of the present invention can be easily introduced even by small and medium-sized businesses that occupy most of the food industry without requiring heavy equipment and production conditions.
また本発明の容器入りチルド食品およびその製造方法によれば、たとえばズワイガニ棒肉むき身のように殺菌処理以外の加熱処理が通常なされず新鮮さや生鮮品のイメージの大きい食品（冷凍をも含む。）において特に、大幅に賞味期限を延長することができる。たとえば実施例に後述するズワイガニ棒肉むき身では従来の賞味期限が１〜２週間程度であったものを、３ヶ月以上にまでも延長可能である。したがって本発明を食品製造に導入することにより、特にチルド食品において従来問題となっていた大量の製品回収・廃棄を、効果的に低減することができる。 Further, according to the chilled food in a container and the method for producing the same according to the present invention, food with a large image of freshness and fresh products (including frozen foods), such as snow crab stick meat peel, which is not usually subjected to heat treatment other than sterilization. In particular, the expiration date can be greatly extended. For example, in the snow crab stick meat peel described later in the examples, the conventional shelf life of about 1 to 2 weeks can be extended to 3 months or more. Therefore, by introducing the present invention into food production, it is possible to effectively reduce a large amount of product recovery / disposal, which has been a problem in the past for chilled foods.
本発明について、さらに詳細に説明する。
図１は、本発明の容器入りチルド食品１０の基本構成を示す概念図である。図示するように本容器入りチルド食品１０は、食品３の収容された容器５が酸素透過性の低い容器であり、容器５内の残存酸素濃度は低濃度であり、所定の殺菌条件により殺菌処理がなされていることを、主たる構成とする。
The present invention will be described in further detail.
FIG. 1 is a conceptual diagram showing a basic configuration of a chilled food container 10 according to the present invention. As shown in the figure, the chilled food 10 in this container is such that the container 5 in which the food 3 is stored is a container having low oxygen permeability, the residual oxygen concentration in the container 5 is low, and sterilization is performed under predetermined sterilization conditions. This is the main configuration.
かかる構成により、従来品よりも賞味期限が大幅に延長される。つまり本発明容器入りチルド食品１０は、酸素透過性の低い容器５、低濃度の容器５内残存酸素濃度、そして所定の殺菌条件による殺菌処理という三つの条件を必須構成要素とする。それらの条件について、より詳しく説明する。 With this configuration, the expiration date is greatly extended as compared with the conventional product. That is, the chilled food product 10 according to the present invention has three essential components as a container 5 having a low oxygen permeability, a residual oxygen concentration in the container 5 having a low concentration, and a sterilization treatment under predetermined sterilization conditions. These conditions will be described in more detail.
（ａ） まず、容器５としては、酸素バリア性能が１０ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下のものを、本発明では用いることとする。かかる性能を備えた容器なのであれば、市場に提供されているものを適宜自由に用いるものとすることができる。なおより望ましくは、酸素バリア性能が１ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下のものを容器５として用いることで、さらに高い効果をもって本発明を実施することができる。 (A) First, as the container 5, one having an oxygen barrier performance of 10 ml / m 2 · day / atm or less is used in the present invention. If it is a container provided with such performance, what is provided on the market can be used freely as appropriate. Even more desirably, the container 5 having an oxygen barrier performance of 1 ml / m 2 · day / atm or less can be used to implement the present invention with even higher effects.
（ｂ） また、容器５内の残存酸素濃度が５％以下となるように、容器５内雰囲気の調整処理をする。なおより望ましくは、残存酸素濃度が１％以下となるように処理することで、さらに高い効果をもって本発明を実施することができる。 (B) Further, the atmosphere in the container 5 is adjusted so that the residual oxygen concentration in the container 5 is 5% or less. More desirably, the present invention can be carried out with a higher effect by treating the residual oxygen concentration to be 1% or less.
（ｃ） また、殺菌処理としては、８０℃以上９０℃以下の加熱温度による加熱処理を用いることとする。加熱手段は特に限定されず、従来チルド食品製造において行われている適宜のものを用いることができる。なおより望ましくは、８２℃以上８８℃以下の加熱温度となるように加熱処理することで、さらに高い効果をもって本発明を実施することができる。 (C) Moreover, as a sterilization process, the heat processing by the heating temperature of 80 to 90 degreeC shall be used. A heating means is not specifically limited, The appropriate thing conventionally performed in chilled food manufacture can be used. More desirably, the present invention can be implemented with a higher effect by performing heat treatment so that the heating temperature is 82 ° C. or higher and 88 ° C. or lower.
（ｄ） さらに、食品３の初期菌数が３００ＣＦＵ／ｇ以下となるようにコントロールしておく。菌数制御の方法もまた、従来公知の手段を適宜用いるものとすることができる。 (D) Furthermore, it controls so that the initial number of bacteria of the foodstuff 3 may be 300 CFU / g or less. As the method for controlling the number of bacteria, conventionally known means can be appropriately used.
以上の条件（ａ）〜（ｄ）は、その一つを用いただけ、あるいは適宜の条件を適宜の複数組み合わせて用いただけでも本発明の範囲内であるが、本発明容器入りチルド食品の所期の効果を最も高度に得るには、（ａ）〜（ｄ）の全条件を用いて行うことが推奨される。 The above conditions (a) to (d) are within the scope of the present invention even if only one of them is used, or a combination of a plurality of appropriate conditions. In order to obtain the highest effect, it is recommended to use all the conditions (a) to (d).
なお、殺菌処理として上述のとおり加熱処理を行う場合でも、本発明の容器入りチルド食品１０は、かかる殺菌目的以外の加熱処理がなされずに製造され提供されるものとすることができる。つまり本発明は、前掲の文献開示技術のような非生鮮的な食品のみならず、新鮮さや生鮮品のごときイメージを重要な商品要素として持つ（これらには、非加熱のものや加熱程度の低いものが多い）チルド食品に対しても、適用することができる。むしろ、かかるチルド食品に対する長寿命化効果は、本発明の大きな特長であるといえる。なお、ここでの食品３には、厳密な意味での生鮮品のみならず、冷凍品を解凍したもの、新鮮さや生鮮品のごときイメージを損なわない程度の処理を施したものも、広く含む。 Even when the heat treatment is performed as described above as the sterilization treatment, the chilled food 10 in the container of the present invention can be manufactured and provided without being subjected to any heat treatment other than the sterilization purpose. In other words, the present invention has not only non-fresh foods such as the above-mentioned document disclosure technology but also an image such as freshness and fresh products as important product elements (these include non-heated foods and low-heated foods). It can also be applied to chilled foods. Rather, it can be said that the effect of extending the life of such chilled food is a great feature of the present invention. In addition, the food 3 here includes not only fresh products in a strict sense, but also products obtained by thawing frozen products and products processed to such an extent that images such as freshness and fresh products are not impaired.
本発明の対象食品３としては、これを特に、
・水産物、
・甲殻類、あるいはまた
・カニの身肉 のいずれかに限定するものとすることもできる。水産物または甲殻類の中には、魚類、イカ・タコ等の頭足類、貝類、エビ・カニ、ウニ・フジツボ・ホヤ・アメフラシその他の水棲動物、海草類、その他の水棲植物等を含む。
As the target food 3 of the present invention, in particular,
・ Seafood,
It can also be limited to either crustaceans or, alternatively, crab meat. Marine products or crustaceans include fish, cephalopods such as squid and octopus, shellfish, shrimps and crabs, sea urchins, barnacles, squirts, sea squirrels and other aquatic animals, seaweeds, and other aquatic plants.
また、カニには、ズワイガニ、タラバガニ、ケガニ、ヒラツメガニ、マロン、キングクラブ、その他あらゆるチルド食品化可能なものが含まれることはいうまでもない。さらに、厳密にはカニ類に分類されないが通常「カニ」として扱われているものも含む。 Needless to say, crabs include snow crab, king crab, crayfish, tiger crab, marron, king crab, and any other chilled food. Furthermore, although it is not strictly classified as a crab, it includes those that are usually treated as “crabs”.
なお、本発明に係る食品は、これらに限定されるものではない。つまり、鮮度の落ちやすい食品に対してすら長寿命化の効果を有効に得られる本発明なのであるから、あらゆる分野の食品であってチルド食品として提供可能なものは全て、すなわち、食用となるあらゆる動物・植物・菌類・微生物であってチルド食品化可能なものは全て、本発明容器入りチルド食品１０に係る食品３の範囲内である。 The food according to the present invention is not limited to these. In other words, since it is the present invention that can effectively obtain a long life effect even for foods that tend to lose their freshness, all foods that can be provided as chilled foods in all fields, that is, any food that is edible All animals, plants, fungi, and microorganisms that can be made into chilled foods are within the scope of the food 3 related to the chilled food 10 in the container of the present invention.
本発明の容器入りチルド食品製造方法は、上述のように、酸素透過性の低い容器５を用い、容器５内の残存酸素濃度が低濃度の状態となるように食品３の収容状態を形成し、ついでこれを、所定の殺菌条件による殺菌処理に供することによって、容器入りチルド食品１０を得るものであり、これによって、従来品よりも賞味期限を大幅な延長を可能とするものである。 As described above, the method for producing chilled food in a container of the present invention uses the container 5 having low oxygen permeability and forms the accommodation state of the food 3 so that the residual oxygen concentration in the container 5 is in a low concentration state. Then, this is subjected to a sterilization treatment under a predetermined sterilization condition to obtain a chilled food 10 in a container, and thereby, the expiration date can be greatly extended as compared with the conventional product.
なお、製造条件について再掲する。
（Ａ）前記容器の酸素バリア性能が１０ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下、より望ましくは、１ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下
（Ｂ）前記残存酸素濃度が５％以下、より望ましくは、１％以下
（Ｃ）前記殺菌処理の加熱温度が８０℃以上９０℃以下、より望ましくは、８２℃以上８８℃以下
とする。さらに望ましくは、
（Ｄ）前記食品の初期菌数が３００ＣＦＵ／ｇ以下 とする。
The manufacturing conditions are listed again.
(A) The oxygen barrier performance of the container is 10 ml / m 2 · day / atm or less, more preferably 1 ml / m 2 · day / atm or less. (B) The residual oxygen concentration is 5% or less, more preferably 1 % Or less (C) The heating temperature for the sterilization treatment is 80 ° C. or higher and 90 ° C. or lower, and more preferably 82 ° C. or higher and 88 ° C. or lower. More preferably,
(D) The initial bacterial count of the food is 300 CFU / g or less.
以上説明した本発明の容器入りチルド食品、またはその製造方法によれば、賞味期限までの期間が従来品の５倍以上とすること、または賞味期限を３ヶ月以上とすることが可能である。 According to the chilled food in a container of the present invention described above or the manufacturing method thereof, the period until the expiration date can be 5 times or more of the conventional product, or the expiration date can be 3 months or more.
本発明の実施例について詳細に説明するが、本発明がこれら実施例に限定されるものではない。なお、ズワイガニ棒肉むき身チルド品における賞味期限延長化を目的とした研究結果を記すことで、実施例に替える。 Examples of the present invention will be described in detail, but the present invention is not limited to these examples. In addition, it changes to an Example by describing the research result aiming at the extension of the expiration date in the snow crab stick meat chilled product.
＜実施例 ズワイガニ棒肉むき身チルド品における賞味期限延長化の研究＞
＜１．目的＞
従来からチルド食品として出回っているズワイガニ棒肉むき身について、賞味期限のＬｏｎｇ Ｌｉｆｅ化のための包装技術を検討した。現在販売されているズワイガニチルド品の賞味期限は大概２週間前後であり、高価な商品として販売されている。賞味期限を延長できるとともに、現行と同じ高品質で安全なズワイガニチルド品の製品を製造するため、従来の製造方法の改良を検討、実験した。なお、賞味期限の目標を３ヶ月とした。実験では、殺菌条件や使用包材の検討、および保存中の品質評価（微生物検査、官能検査、香気成分分析、色調測定）を実施した。
なお以下の実施例の説明においては、原則として、従来技術に係る製造品を「基準品」、本発明に係る製造品を「改良品」として記載する。
<Examples> Research on extension of the shelf life of sushi crab stick meat chilled products>
<1. Purpose>
For the snow crab sticks that have been circulated as chilled foods, we examined the packaging technology for making a long life with a shelf life. The shelf life of snow crab chilled products currently being sold is generally around two weeks and is sold as an expensive product. In order to produce the same high-quality and safe snow crab chilled products that can extend the expiration date, we have studied and experimented on improvements to the conventional manufacturing method. In addition, the target of the expiration date was set to 3 months. In the experiment, examination of sterilization conditions and packaging materials used, and quality evaluation during storage (microorganism test, sensory test, aroma component analysis, color tone measurement) were carried out.
In the following description of the embodiments, as a general rule, a manufactured product according to the prior art is described as a “reference product”, and a manufactured product according to the present invention is described as an “improved product”.
＜２．実験材料および実験方法＞
２．１． 実験材料
２．１．１ 内容物
・原料：冷凍本ズワイガニ棒肉むき身（アメリカ産）
・調味液配合：食塩、調味料（アミノ酸等）、ソルビット
・充填量：２００ｇ／袋（棒肉２０本／袋）
<2. Experimental Materials and Experimental Methods>
2.1. Experimental Materials 2.1.1 Contents / Ingredients: Frozen book snow crab stick meat peel (from USA)
・ Seasoning liquid composition: salt, seasoning (amino acids, etc.), sorbit ・ Filling amount: 200 g / bag (20 sticks / bag)
２．１．２ 包材
従来使用している包材（基準品）、および本研究での改良品の仕様は、下記のとおりである。
基準品：１５μＮＹ／７０μＰＰ（サイズ：１６０ｍｍ×３００ｍｍ、酸素透過度 ５０ｍｌ／ｍ２・ｄａｙ・ａｔｍ ａｔ２０℃−６５％ＲＨ）
改良品：１２μ蒸着ＰＥＴ／１５μＮＹ／６０μＰＰ（サイズ：１６０ｍｍ×３００ｍｍ 酸素透過度 ０．４ｍｌ／ｍ２・ｄａｙ・ａｔｍ ａｔ２０℃−６５％ＲＨ）
なお、内容物は上記包材に充填する際、ＰＰ製のトレ−に並べた状態としてから充填した。
2.1.2 Packaging materials The specifications of conventional packaging materials (standard products) and improved products in this research are as follows.
Reference product: 15 μNY / 70 μPP (size: 160 mm × 300 mm, oxygen permeability 50 ml / m 2 · day · atm at 20 ° C.-65% RH)
Improved product: 12μ PET / 15μ NY / 60μ PP (Size: 160mm × 300mm Oxygen permeability 0.4ml / m 2 · day · atm at 20 ° C-65% RH)
The contents were filled after being placed in a PP tray when filling the packaging material.
２．２ 実験方法
２．２．１ 原料の微生物検査
２．２．１．１ 一般生菌数測定
本ズワイガニ（以下、単に「ズワイ」ともいう。）むき身の冷凍原料を生理食塩水に、１０倍希釈になるように加え均質化した。サンプルを標準寒天平板培地とデソキシコレ−ト寒天平板培地に塗布して、標準寒天平板培地は４８時間、デソキシコレ−ト寒天平板培地は２４時間培養した。培養後、コロニ−数をカウントした。
2.2 Experimental Method 2.2.1 Microbiological Examination of Raw Material 2.2.1.1 Measurement of General Viable Bacteria This snow crab (hereinafter also simply referred to as “snow”) peeled frozen raw material in physiological saline, 10 The mixture was homogenized by adding a 2-fold dilution. The sample was applied to a standard agar plate medium and a desoxycholate agar plate medium. The standard agar plate medium was cultured for 48 hours and the desoxycholate agar plate medium was cultured for 24 hours. After incubation, the number of colonies was counted.
２．２．１．２ 経日変化による微生物検査
基準品と改良品（製造条件の詳細は後述）について、１４日、３０日、６０日、９０日の間隔で、標準寒天法による一般生菌数の検査を行った。
2.2.1.2 Microbiological examination by daily changes For standard products and improved products (details of manufacturing conditions are described later), general live bacteria by standard agar method at intervals of 14, 30, 60, and 90 days A number of tests were performed.
２．２．１．３ 検出菌の同定
冷蔵保存９０日後に検出された微生物の同定をするために、１６ｓＲＮＡ遺伝子の塩基配列をシ−ケンスした。アルカリ熱抽出によるゲノムＤＮＡの調製を行い、調製を終えた溶液をサンプルＤＮＡ液として使用した。次に、１６ｓＲＮＡ遺伝子の増幅をするため、ＴＡＫＡＲＡのＦｕｎｇａｌ ｒＤＮＡ（Ｄ１／Ｄ２）ＰＣＲ Ｋｉｔを用いて反応液を準備した。調製した反応液を０．２ｍｌチュ−ブに分注し、サンプルＤＮＡ液を加え、ＴｈｅｒｍａｌＣｙｃｌｅｒにセットし、下記表１に示す条件でＰＣＲ法を行った。
2.2.1.3 Identification of Detected Bacteria In order to identify microorganisms detected after 90 days of refrigerated storage, the base sequence of 16sRNA gene was sequenced. Genomic DNA was prepared by alkaline hot extraction, and the prepared solution was used as a sample DNA solution. Next, in order to amplify the 16sRNA gene, a reaction solution was prepared using TAKARA Fungal rDNA (D1 / D2) PCR Kit. The prepared reaction solution was dispensed into a 0.2 ml tube, a sample DNA solution was added, the sample solution was set in a ThermalCycler, and PCR was performed under the conditions shown in Table 1 below.
ＰＣＲの反応終了後、ＤＮＡ増幅産物のシ−ケンス解析を実施し、得られた塩基配列情報を元に、細菌の１６ｓＲＮＡ遺伝子デ−タ−べ−スに対して、ＢＬＡＳＴプログラムを用いて相同性検索を行った。その結果、相同性が最も高く出た微生物と同一もしくは極めて近い種と判断した。 After completion of the PCR reaction, sequence analysis of the DNA amplification product was carried out. Based on the obtained base sequence information, the BLAST program was used for homology to the bacterial 16s RNA gene database. I did a search. As a result, the species was judged to be the same or very close to the microorganism with the highest homology.
２．２．２ 殺菌条件の検討
・殺菌方式：熱水シャワ−式
・殺菌条件（下記表２に示す、７条件）
なお、７０℃〜１０５℃まではＦｐ値（Ｔｒ：８５℃、ｚ：８℃、カビ・酵母を対象とした設定値）、１１５℃、１２０℃についてはＦｏ値（Ｔｒ：１２１．１℃、ｚ：１０℃、ボツリヌス菌を対象とした設定値）を求めた。
2.2.2 Examination of sterilization conditions / Sterilization method: Hot water shower type / Sterilization conditions (7 conditions shown in Table 2 below)
It should be noted that Fp value (Tr: 85 ° C, z: 8 ° C, set value for mold / yeast) from 70 ° C to 105 ° C, Fo value (Tr: 121.1 ° C, z: 10 ° C., set value for Clostridium botulinum).
２．２．３ 品質評価
《１》殺菌直後の官能評価
２０名のパネルを用い、２．２．２の各条件により殺菌を行ったサンプルについて官能評価を行った。評価項目は、弾力性、味、色調の明暗 の３点である。基準品を標準とし、下記表３に示す採点基準によって評価を行った。
2.2.3 Quality evaluation << 1 >> Sensory evaluation immediately after sterilization Using a panel of 20 people, sensory evaluation was performed on samples sterilized under the conditions of 2.2.2. There are three evaluation items: elasticity, taste, and color tone. Evaluation was performed according to the scoring standards shown in Table 3 below, using the standard product as a standard.
《２》経時変化における官能評価
ズワイむき身の香味、色（白身）、味覚、食感の４項目において、約２０名程度のパネルに評価させた。なお、この試験では、殺菌直後のサンプル（バリア包材・７０℃殺菌品）を冷凍し、官能検査時に解凍して基準品とした。採点基準は《１》（表３）と同じである。
<< 2 >> Sensory evaluation in time-dependent change The panel of about 20 persons was evaluated in four items, such as the flavor, color (white), taste, and texture of snowy meat. In this test, a sample immediately after sterilization (barrier wrapping material / 70 ° C. sterilized product) was frozen and thawed during a sensory test to obtain a reference product. The scoring standard is the same as << 1 >> (Table 3).
《３》色調測定
使用装置および方法は下記のとおりである。
・測定装置：色彩色差計（ＣＲ−２００ ＭＩＮＯＬＴＡ）
・使用方法：白色校正（標準光Ｄ６５Ｙ９４．７ Ｘ．３１５４ ｙ．３３２９）を行った後、サンプルに測定ヘッドを垂直に当てて測定した。
<3> Color tone measurement The apparatus and method used are as follows.
・ Measurement device: Color difference meter (CR-200 MINOLTA)
Method of use: After white calibration (standard light D 65 Y94.7 X.3154 y.3329), the measurement head was vertically applied to the sample for measurement.
《４》香気成分分析
使用装置は下記のとおりである。
・測定装置：ガスクロマトグラフ質量分析装置（ＧＣ−ＭＳ）
・ＧＣ装置：アジレントテクノロジ−製Ａｇｉｌｅｎｔ ６８９０
・ＭＳ検出器：アジレントテクノロジ−製Ａｇｉｌｅｎｔ ５９３７Ｎ
・ヘッドスぺ−スガス捕集設備
・ヘッドスペ−スガス濃縮装置：Ｅｎｔｅｃｈ製 ７１００Ａ
・臭い嗅ぎ装置：Ｇｅｒｓｔｅｌ製ＯＤＰ−２（ＯＤＰ：ＭＳＤ＝１：１）
・カラム名：ＤＢ−ＷＡＸ
長さ：６０ｍ 内径：２５０μｍ 膜厚：０．２５μｍ
・キャリアガス：Ｈｅ ４０ｍＬ／ｍｉｎ
<< 4 >> Aroma Component Analysis The equipment used is as follows.
・ Measurement device: Gas chromatograph mass spectrometer (GC-MS)
-GC device: Agilent Technologies-Agilent 6890
MS detector: Agilent 5937N manufactured by Agilent Technologies
・ Head space gas collection equipment ・ Head space gas concentrator: Entech 7100A
・ Smell sniffer: ODP-2 (ODP: MSD = 1: 1) manufactured by Gerstel
-Column name: DB-WAX
Length: 60m Inner diameter: 250μm Film thickness: 0.25μm
Carrier gas: He 40 mL / min
測定条件は下記のとおりである。
・カラム昇温条件 ４０℃、４分 → ５℃／ｍｉｎ → １４０℃ → １５℃／ｍｉｎ → ２２０℃、５分ホールド
ホ−ルド温度：２５０℃
また測定期間は下記のとおりである。
・殺菌直後、３０日、６０日、９０日の間隔で測定した。
The measurement conditions are as follows.
Column heating conditions: 40 ° C., 4 minutes → 5 ° C./min→140° C. → 15 ° C./min→220° C., 5 minutes Hold hold temperature: 250 ° C.
The measurement period is as follows.
・ Measured immediately after sterilization at intervals of 30, 60, and 90 days.
＜３．結果および考察＞
３．１．１ 原料の初発菌数
冷凍で受け入れた原料の初発菌数を測定した。測定結果は下記のとおりであった。
一般生菌数：３．０×１０２ＣＦＵ／ｍｌ
大腸菌群：陰性
<3. Results and Discussion>
3.1.1 Initial Bacterial Count of Raw Material The initial bacterial count of the raw material accepted by freezing was measured. The measurement results were as follows.
Number of general viable bacteria: 3.0 × 10 2 CFU / ml
Coliform group: Negative
３．１．２ 検出菌の同定
・ＢＬＡＳＴ検索結果：Ｂｒｅｖｉｂａｃｔｅｒｉｕｍ ｆｒｉｇｏｒｉｔｏｌｅｒａｎｓ（１６ｓＲＮＡ遺伝子の１０６０塩基にわたり、９９％の同一性で一致した。）この微生物に関する研究報告は極めて限られており、今後詳細な解析や特性の評価が必要であるが、低温耐性を持った菌であるものと考えられる（後掲参考文献１））。
3.1.2 Identification of Detected Bacteria ・ BLAST search results: Brevibacterium frigoritolerans (matched 99% identity over 1060 bases of 16sRNA gene) Research reports on this microorganism are extremely limited, and detailed analysis in the future Although it is necessary to evaluate the characteristics, it is considered that the bacteria have low-temperature resistance (reference document 1).
３．２ 殺菌条件の選定
従来品の殺菌条件は７０℃−２０分の湯殺菌であるが、本研究目的を達成するための最適な殺菌条件を選定するために、８５℃から１２０℃の範囲で温度を種々変えて殺菌処理し、品質変化を評価して、改良殺菌条件を１条件選定することとした。
3.2 Selection of sterilization conditions Conventional sterilization conditions are 70 ° C-20 minutes hot water sterilization, but in order to select the optimum sterilization conditions to achieve the purpose of this research, the range from 85 ° C to 120 ° C Thus, it was decided to select one condition for improved sterilization conditions by evaluating the quality change by changing the temperature variously.
図２は、基準品の殺菌条件による殺菌処理における熱伝達曲線のグラフである。立ち上がりが直線のグラフが雰囲気温度、他方が品温を示す。基準品の殺菌条件による殺菌処理は、熱水シャワ−式レトルト殺菌機により行った。その結果、殺菌時のＦｐ値は０．１１４分であった。また、最高到達温度は６９．６℃であった。 FIG. 2 is a graph of a heat transfer curve in the sterilization treatment under the sterilization conditions of the reference product. The graph with a rising edge is a straight line, and the other is the product temperature. The sterilization treatment of the reference product under the sterilization conditions was performed using a hot water shower type retort sterilizer. As a result, the Fp value at the time of sterilization was 0.114 minutes. The maximum temperature reached was 69.6 ° C.
図３は、各改良殺菌条件による殺菌処理における熱伝達曲線のグラフである。いずれのグラフも、立ち上がりが直線のグラフが雰囲気温度、他方が品温を示す。８５℃、９５℃、１００℃、１０５℃、１１５℃、１２０℃の各殺菌温度にて実験した。なお、中心品温が、それぞれ７５℃、８５℃、９５℃、１００℃、１１５℃、１２０℃となるように殺菌中の品温を確認しながら殺菌処理を行った。表４は、各温度条件での殺菌時間（目標の中心品温に達した時間）とその時のＦｐ値およびＦｏ値を示す。表中、１１５℃と１２０℃についてはＦｏ値、それ以外はＦｐ値である。 FIG. 3 is a graph of a heat transfer curve in the sterilization treatment under each improved sterilization condition. In both graphs, the straight line of the rising represents the ambient temperature, and the other represents the product temperature. Experiments were performed at sterilization temperatures of 85 ° C, 95 ° C, 100 ° C, 105 ° C, 115 ° C, and 120 ° C. The sterilization treatment was performed while checking the product temperature during sterilization so that the core product temperatures were 75 ° C, 85 ° C, 95 ° C, 100 ° C, 115 ° C, and 120 ° C, respectively. Table 4 shows the sterilization time (time when the target central product temperature is reached) under each temperature condition, and the Fp value and Fo value at that time. In the table, 115 ° C. and 120 ° C. are Fo values, and the others are Fp values.
図２、３および表４に示されるとおり、中心品温の温度が高くなればなるほど殺菌時間が長くなった。そして、殺菌時間が長くなるほどＦｐ値も基準品より高くなり、殺菌効果は著しく高いものとなった。
なお、図４に、殺菌温度とＦｐ値の関係を表すＦｐ値曲線のグラフを示す。
As shown in FIGS. 2 and 3 and Table 4, the higher the temperature of the central product temperature, the longer the sterilization time. And as the sterilization time was longer, the Fp value was higher than that of the reference product, and the sterilization effect was remarkably high.
In addition, in FIG. 4, the graph of the Fp value curve showing the relationship between sterilization temperature and Fp value is shown.
次に、基準品および各改良殺菌条件で殺菌したサンプルについて、官能検査を行った。官能検査は、パネル２０名により実施した。表５に、官能評価結果および一般分析結果を示す。 Next, a sensory test was performed on the reference product and the sample sterilized under each improved sterilization condition. The sensory test was conducted by 20 panelists. Table 5 shows the sensory evaluation results and the general analysis results.
この結果は、基準品を標準にして、各条件によるサンプルを９段階評価で採点した総合の平均点である。温度が高くなれば評価が低くなり、品質劣化が認められたが、８５℃殺菌の場合は基準品とほとんど差異がないという結果になった。また、一般成分分析に関しては、全ての条件においてほぼ同じ値となり、各条件による差が認められなかった。また、官能評価とは別に、色の変化の有無・程度を目視観察した。 This result is an overall average score obtained by scoring samples according to each condition in a 9-step evaluation with the reference product as a standard. When the temperature was high, the evaluation was low, and quality degradation was observed, but in the case of 85 ° C. sterilization, there was almost no difference from the reference product. Moreover, regarding the general component analysis, the values were almost the same in all the conditions, and no difference depending on each condition was recognized. In addition to the sensory evaluation, the presence / absence / degree of color change was visually observed.
図５は、各殺菌条件での殺菌処理後の色を示す写真図である。ここに示されるように、低温殺菌によるサンプルの場合は特に差異が認められなかったが、高温殺菌によるサンプルは黄色く変色している部分のあることが認められた。低温殺菌品に比べて高温殺菌品は、赤身の部分が黄色く変色するとともに、白身の部分が黒く霞むような色調を呈した。このように高温殺菌によるサンプルは低温殺菌のものとは明確に品質が低下したため、レトルト温度域（１００℃〜）の条件については、殺菌処理条件の検討から除外することとした。 FIG. 5 is a photograph showing the color after sterilization treatment under each sterilization condition. As shown here, no particular difference was observed in the case of the pasteurized sample, but it was confirmed that the sample obtained by the pasteurization had a yellow discolored portion. Compared with the pasteurized product, the pasteurized product showed a color tone in which the red part changed to yellow and the white part darkened. Thus, since the quality of the sample by high temperature sterilization clearly decreased from that of pasteurization, the conditions of the retort temperature range (100 ° C.-) were excluded from the examination of the sterilization treatment conditions.
以上の結果から本研究においては、基準品との差がほとんど認められなかった８５℃を殺菌条件とすることにした。なお加熱時間は、安全率を考慮して１４分間で行うこととした。この時の殺菌に関する熱履歴はＦｐ値１．４分であり、基準品（Ｆｐ値０．１１４分）の１２倍であった。 Based on the above results, in this study, the sterilization condition was set at 85 ° C., where there was almost no difference from the reference product. The heating time was 14 minutes in consideration of the safety factor. The heat history regarding sterilization at this time was Fp value 1.4 minutes, which was 12 times that of the reference product (Fp value 0.114 minutes).
３．３ 品質評価
殺菌条件が決定したので、次に、経時で品質評価を行うため、基準品と改良品のサンプルを作製し、官能評価、Ｌａｂ色差、香気成分分析、経日による微生物検査を行った。サンプル作製の条件は次の通りである。
3.3 Quality Evaluation Now that the sterilization conditions have been determined, in order to perform quality evaluation over time, samples of reference products and improved products are prepared, and sensory evaluation, Lab color difference, fragrance component analysis, and microbial testing by date are performed. went. Sample preparation conditions are as follows.
・改良品の条件
《１》使用包材 外装袋：ハイバリアパウチ （１２μ蒸着ＰＥＴ／１５μＮＹ／６０μＰＰ）
《２》充填方法：窒素フロ−充填（充填後の残存酸素濃度 改良品：０．９４％、基準品：２０．６％、）改良品については酸素による影響を軽減するため、窒素フロ−を行った。
《３》殺菌条件：熱水シャワ−式８５℃−１４分（Ｆｐ値：１．４分）
《４》保存条件：表６に保存条件を示した。なお表中、*は官能評価の標準として使用した。標準品は熱および酸素の影響を最小限にするため、改良包材を使用し、基準加熱条件（７０℃−２０分）で試作し冷凍保存した。
・ Conditions for improved product << 1 >> Packaging materials used Exterior bag: High barrier pouch (12μ evaporated PET / 15μNY / 60μPP)
<< 2 >> Filling method: Nitrogen flow filling (remaining oxygen concentration after filling: improved product: 0.94%, standard product: 20.6%) In order to reduce the influence of oxygen on the improved product, nitrogen flow is used. went.
<< 3 >> Sterilization conditions: Hot water shower-type 85 ° C.-14 minutes (Fp value: 1.4 minutes)
<< 4 >> Storage Conditions: Table 6 shows the storage conditions. In the table, * is used as a standard for sensory evaluation. In order to minimize the influence of heat and oxygen on the standard product, an improved packaging material was used, which was prototyped and stored frozen under standard heating conditions (70 ° C.-20 minutes).
３．３．１ 官能評価
表７に、経時による官能評価の結果を示した。なお表中、＊は後述する経時変化における一般生菌数の項で示すように、９０日目で細菌増殖が進んでおり、官能検査には適さなかった。
3.3.1 Sensory evaluation Table 7 shows the results of sensory evaluation over time. In the table, * indicates that the bacterial growth progressed on the 90th day as shown in the section of the general viable count in the time-dependent change described later, and it was not suitable for the sensory test.
この結果から、基準品は、殺菌直後は標準品と比べてあまり差異がないと感じられたが、保存期間が３０日、６０日と長期になると磯臭さが増したり、弾力性が劣ったりして、官能的な評価が低下した。そして３ヶ月目（９０日）になると、微生物の増殖が進行し、官能検査ができなかった。一方改良品は、殺菌直後から９０日までほぼ同じ値を示しており、官能的な評価はほとんど変化せず、良好な評価が得られた。 From this result, it was felt that the reference product was not much different from the standard product immediately after sterilization, but when the storage period was 30 days or 60 days, the odor increased or the elasticity was inferior. As a result, the sensory evaluation decreased. Then, at the third month (90 days), the growth of microorganisms progressed and the sensory test could not be performed. On the other hand, the improved product showed almost the same value from immediately after sterilization to 90 days, and the sensory evaluation hardly changed, and a good evaluation was obtained.
３．３．２ 色調測定
赤身および白身についてＬａｂ値の経日変化を示す測定結果を、表８および図６のグラフに示した。これらに示すように、赤身については、６０日までは基準品および改良品ともに変化は見られなかった。しかし６０日経過後は、基準品ではａ値の低下とｂ値の増加によって黄色身を帯びる傾向を示した。一方改良品は６０日経過後もさほど変化せず、色調が保持される結果であった。また白身については、経時変化が多少認められたものの、基準品と改良品との間で明らかな差は認められなかった。
3.3.2 Color tone measurement Table 8 and the graph of FIG. 6 show the measurement results showing the daily changes in the Lab value for red and white. As shown in these figures, no changes were seen in the standard product and the improved product for red meat until 60 days. However, after 60 days, the standard product tended to be yellowish due to a decrease in the a value and an increase in the b value. On the other hand, the improved product did not change much after 60 days, and the color tone was maintained. Regarding white meat, although some change over time was observed, no clear difference was observed between the reference product and the improved product.
図７は、殺菌直後から９０日区までの各サンプル内容物の外観を示す写真である。上述した色調の経時変化について、外観観察においても、基準品と改良品の差が明確に認められた。 FIG. 7 is a photograph showing the appearance of each sample content immediately after sterilization until 90 days. Regarding the above-described change in color tone over time, a difference between the reference product and the improved product was clearly recognized in the appearance observation.
３．３．４ 香気成分分析
表９に、カニの特徴的な臭い成分６種類の保存中の変化を示した。また、図８に、ＧＣ−ＭＳによる９０日目の各条件での香気成分測定結果のグラフを示す。図中、上段は製造日当日（０日目）における基準品、中段、下段はそれぞれ、９０日目の基準品、同改良品のグラフである。サンプルに含まれていた成分は以下の《１》〜《６》であった。
《１》メタンチオ−ル
《２》ジメチルスルフィド
《３》エタノール
《４》ジメチルジスルフィド
《５》２−メチルチオフェン
《６》ジメチルトリスルフィド
3.3.4 Aroma component analysis Table 9 shows the changes during storage of the six characteristic odor components of crabs. Moreover, in FIG. 8, the graph of the aroma component measurement result in each condition of the 90th day by GC-MS is shown. In the figure, the upper graph is a reference product on the day of manufacture (day 0), and the middle and lower graphs are the reference product on the 90th day and the improved product, respectively. The components contained in the sample were the following << 1 >> to << 6 >>.
<1> Methanethiol <2> Dimethyl sulfide <3> Ethanol <4> Dimethyl disulfide <5> 2-Methylthiophene <6> Dimethyl trisulfide
ズワイガニ肉には含硫アミノ酸が多く存在し、加熱による熱分解により硫黄化合物を発生する。３０日目の香気成分を見ると、基準品、改良品両方に硫黄化合物（《３》を除く全ての成分）が発生している。これらの成分で、特にメタンチオ−ルやジメチルスルフィド、ジメチルスルフィド等は、硫黄臭や漬物のような臭いの原因成分である（参考文献１）、２）、３））。 Snow crab meat is rich in sulfur-containing amino acids and generates sulfur compounds by thermal decomposition by heating. Looking at the aroma components on the 30th day, sulfur compounds (all components except << 3 >>) are generated in both the standard product and the improved product. Of these components, methanethiol, dimethyl sulfide, dimethyl sulfide, etc. are the causative components of odors such as sulfur odor and pickles (References 1), 2), 3)).
エタノ−ルについては、３０日目では基準品と改良品との間に大きな相違は見られなかったが、６０日目では基準品が増加している一方、改良品では全く増加が見られないという結果だった。基準品でのエタノール増加は、後述する一般生菌数の経時変化結果において示すように、微生物増殖時に発生した成分であると考えられる。９０日目では基準品でのエタノ−ルは減少しているが、これは微生物の増殖により生成した量よりも、包材の透過量の方が多くなったものと考えられる。なお、改良品では微生物の増殖がなく、エタノールの変動は見られなかった。 For ethanol, there was no significant difference between the standard product and the improved product on the 30th day, but the standard product increased on the 60th day, while the improved product showed no increase at all. It was a result. The increase in ethanol in the reference product is considered to be a component generated during the growth of microorganisms, as shown in the results of changes in the number of general viable bacteria over time. On the 90th day, ethanol in the reference product decreased, but this is thought to be because the amount of permeation of the packaging material was larger than the amount produced by the growth of microorganisms. In the improved product, there was no growth of microorganisms and no change in ethanol was observed.
３．３．５ 一般生菌数の経時変化
図９は、基準品と改良品の一般生菌数の経時変化を示すグラフである。図示するように、基準品では６０日目から徐々に菌の増殖が見られ、９０日目には一般的に変敗の目安として示される１０５ＣＦＵ／ｍｌを上回る１０６ＣＦＵ／ｍｌ以上となった。一方、改良品では、測定期間中に菌の増殖がなかった。この違いは、熱履歴が関係しているものと考えられる。
3.3.5 Temporal change of the number of general viable bacteria FIG. 9 is a graph showing the change with time of the number of general viable bacteria of the reference product and the improved product. As shown in the figure, in the standard product, the growth of bacteria is gradually observed from the 60th day, and on the 90th day, it is generally 10 6 CFU / ml or more, which exceeds 10 5 CFU / ml which is generally indicated as a measure of deterioration. became. On the other hand, in the improved product, there was no growth of bacteria during the measurement period. This difference is thought to be related to thermal history.
すなわち、基準品は殺菌条件が緩いことから、微生物に対する熱によるダメ−ジが少なく、耐熱性のある微生物が残存したものと考えられる。一方、改良品は、初期の段階では基準品に比べて熱履歴が大きいため、微生物が増殖できなかったと考えられる。また、基準品において増加している菌は、検出菌の同定を行った際に確認した、Ｂｒｅｖｉｂａｃｔｅｒｉｕｍ ｆｒｉｇｏｒｉｔｏｌｅｒａｎｓであると推定される。 That is, since the sterilization conditions of the reference product are loose, it is considered that there is little damage caused by heat to the microorganisms, and the heat-resistant microorganisms remain. On the other hand, the improved product has a larger heat history than the reference product in the initial stage, and it is considered that the microorganisms could not grow. Moreover, it is estimated that the bacteria which are increasing in a reference | standard goods are Brevibacterium fragmentorans confirmed when the detection microbe was identified.
＜４．まとめ＞
ズワイガニむき身チルド製品の賞味期限を延長させるために、包材選定および殺菌条件等の検討を行い、適切な殺菌条件を得た上で、長期保存による品質評価（微生物検査、官能評価、色調検査、香気成分分析）を行った。その結果は次の通りである。
<4. Summary>
In order to extend the expiry date of snow crab peeled chilled products, the packaging material selection and sterilization conditions were examined, and after obtaining appropriate sterilization conditions, quality evaluation by long-term storage (microbiological inspection, sensory evaluation, color inspection, (Aroma component analysis). The results are as follows.
《１》微生物検査
基準品と改良品を経日で一般生菌分析した結果、基準品は保存中に菌が増殖し、９０日目では１０６ＣＦＵ／ｍｌを超える値となり、喫食できない状態となった。また、この菌は耐冷菌の一種であるＢｒｅｖｉｂａｃｔｅｒｉｕｍ ｆｒｉｇｏｒｉｔｏｌｅｒａｎｓと推定された。一方、熱履歴を高めた改良品は保存中による菌の増殖が認められなかった。
<< 1 >> Microbiological examination As a result of analysis of standard viable microorganisms over time, the standard product showed a growth of bacteria during storage and reached a value exceeding 10 6 CFU / ml on the 90th day. became. In addition, this bacterium was presumed to be Brevibacterium frigoritolans, which is a kind of cold-resistant bacteria. On the other hand, the improved product with increased heat history showed no growth of bacteria during storage.
《２》官能検査
基準品は、保存期間が長くなれば評価が劣り、９０日目で微生物が増殖し官能検査ができなかった。一方、改良品は、検査開始から９０日保存したものでも、ほとんど差が認められなかった。
<< 2 >> Sensory test The reference product was poor in evaluation when the storage period was long, and the microorganisms grew on the 90th day and the sensory test could not be performed. On the other hand, even if the improved product was stored for 90 days from the start of inspection, almost no difference was observed.
《３》色調検査
基準品と改良品とで大きく相違したのは、赤身の部位の色調であった。基準品は、長期保存よってａ値が減少するとともにｂ値が増加し、これにより黄色身を帯びてくる色調変化が見られた。一方、白身の部位に関しては、基準品および改良品との間に、さほどの差は見られなかった。
<3> Color tone inspection The difference between the standard product and the improved product is the color tone of the red part. In the reference product, the a value decreased and the b value increased due to long-term storage, and as a result, a yellowish change in color tone was observed. On the other hand, with regard to the white portion, no significant difference was found between the reference product and the improved product.
《４》香気成分分析
基準品は、微生物の増殖により生成する成分（エタノール）と、カニに含まれる硫黄化合物の成分（ジメチルジスルフィド等）が多く検出された。しかし、包材にバリア性がなく透過度が高いため、保存期間経過中に各成分が包材を透過し放出されたものと考えられる。一方、改良品は、最初の段階で硫黄化合物の成分（ジメチルジスルフィド等）が基準品に比べて高く、期間が経つと基準品とほとんど差異が認められなかった。
<< 4 >> Aroma component analysis In the reference product, many components (ethanol) produced by the growth of microorganisms and sulfur compounds (dimethyl disulfide, etc.) contained in the crab were detected. However, since the packaging material has no barrier property and high permeability, it is considered that each component was released through the packaging material during the storage period. On the other hand, in the improved product, the components of sulfur compounds (dimethyl disulfide, etc.) were higher than the standard product in the initial stage, and almost no difference was found with the standard product over time.
これは、改良品においては透過性の低いハイバリア性包材を使用したことにより、殺菌時の加熱により揮発したカニ身に本来含まれる硫黄化合物が、初期段階ではサンプル内に残存し、その後、保存期間の経過とともに分解したものと考えられる。改良品においては微生物の増殖が見られないため、かかる硫黄化合物が微生物由来の成分ではないことは確かである。 This is because the improved product uses a high-barrier packaging material with low permeability, so that the sulfur compounds originally contained in the crab that has been volatilized by heating during sterilization remain in the sample in the initial stage, and then stored. It is thought that it decomposed with the passage of time. In the improved product, no growth of microorganisms is observed, so it is certain that such a sulfur compound is not a component derived from microorganisms.
＜５．結論＿製造方法の改良＞
ズワイガニむき身チルド製品の賞味期限を延長させる最適な条件として、以下の各条件が得られた。これらの条件により製造を行えば、賞味期限を現行の２週間から３ヵ月にまで、大幅に延長することができる。
・使用包材：ハイバリアパウチ（蒸着ＰＥＴ／１５ＮＹ／６０ＰＰ）
・充填方法：窒素フロ−充填（残存酸素濃度１％以下）
・殺菌条件：８５℃−１４分 低温殺菌 Ｆｐ１．４分
・保存条件 ５℃以下
<5. Conclusion_Improvement of manufacturing method>
The following conditions were obtained as the optimal conditions for extending the shelf life of snow crab peeled chilled products. If production is carried out under these conditions, the expiration date can be extended significantly from the current two weeks to three months.
・ Packaging material used: High barrier pouch (deposited PET / 15NY / 60PP)
・ Filling method: nitrogen flow filling (residual oxygen concentration 1% or less)
・ Sterilization conditions: 85 ℃ -14mins Pasteurization Fp1.4min ・ Storage conditions 5 ℃ or less
以上の条件に基づいて製造することにより、賞味期限が大幅に延長でき、販路拡大が可能となる。また、流通段階や最終消費段階での保管も容易かつ便利になる。従来、卸売業者やメ−カ−は、流通業者から＜製造日−納品期限−販売期限−賞味期限＞の期間を１／３ずつとする「３分の１ル−ル」を要請されることが多いが、賞味期限を大幅に延長できる本発明のチルド食品は、このルールによる問題点を有効に解決することができる。 By manufacturing based on the above conditions, the expiration date can be greatly extended, and the sales channel can be expanded. In addition, storage at the distribution stage and final consumption stage is easy and convenient. Conventionally, wholesalers and manufacturers are required to request “one-third rule” by the distributor to set the period of <manufacturing date-delivery deadline-sales deadline-best-before date> to 1/3 each. However, the chilled food of the present invention that can greatly extend the expiration date can effectively solve the problems caused by this rule.
すなわち、賞味期限延長効果による、製品の回収・廃棄発生量の軽減である。
図１０は、３分の１ルール適用時における基準品と改良品の流通日程を示す説明図である。図示するように基準品では、その賞味期限が１４日程度であるため、卸売業者から製造業者への返品（すなわち廃棄）は、納品期限＝製造日から５日目 を経過した時点で発生する。また、小売業者から卸売業者への返品は、販売期限＝製造日から１０日目 を経過した時点で発生する。
That is, the amount of product collection and disposal is reduced by the effect of extending the expiration date.
FIG. 10 is an explanatory diagram showing the distribution schedule of the reference product and the improved product when the 1/3 rule is applied. As shown in the figure, the reference product has a shelf life of about 14 days, so a return from the wholesaler to the manufacturer (that is, disposal) occurs when the delivery deadline = the fifth day from the date of manufacture. In addition, returns from retailers to wholesalers occur when the sales deadline = the 10th day from the date of manufacture.
しかし、本発明に係る改良品では、その賞味期限が９０日以上であるため、卸売業者から製造業者への返品（すなわち廃棄）は、納品期限＝製造日から３０日目 を経過しなければ発生しない。同様に、小売業者から卸売業者への返品は、販売期限＝製造日から６０日目 を経過しなければ発生しない。 However, in the improved product according to the present invention, since the expiration date is 90 days or more, a return from the wholesaler to the manufacturer (that is, disposal) occurs unless the 30th day from the delivery date = the date of manufacture. do not do. Similarly, returns from retailers to wholesalers do not occur until the 60th day from the sales deadline = the date of manufacture.
したがって本発明によれば、納品期限を２５日間（６倍に）延長することができ、また、販売期限を５０日間（５倍に）延長することができ、それに伴って製品の回収や廃棄の量を大幅に軽減することができ、流通業者・消費者に対し高品質なズワイガニむき身を、長期間に渡って提供することができる。 Therefore, according to the present invention, the delivery deadline can be extended by 25 days (6 times), and the sales deadline can be extended by 50 days (5 times). The amount can be greatly reduced, and high quality snow crab peels can be provided to distributors and consumers over a long period of time.
＜６．参考文献＞
１）Ｂａｓｉｃ Ｌｏｃａｌ Ａｌｉｇｎｍｅｎｔ Ｓｅａｒｃｈ Ｔｏｏｌ 検出菌のＢＬＡＳＴ検索
２）魚介類の微量成分 その生化学と食品化学 池田静徳 編 恒星社厚生閣 発行 Ｐ１１２
３）缶・びん詰・レトルト食品・飲料製造講義Ｉ（総論） 日本缶詰協会 発行 Ｐ４０
<6. Reference>
1) BLAST search of Basic Local Alignment Search Tool Detected Bacteria 2) Trace Components of Seafoods Biochemistry and Food Chemistry Edited by Shigenori Ikeda Hoshiseisha Koseikaku P112
3) Lecture I for cans, bottles, retort foods and beverages I (general) Published by Japan Canning Association P40
本発明の容器入りチルド食品およびその製造方法によれば、従来の品質・安全性の高さを損なうことなく、簡便な技術によって、従来に比べて大幅に賞味期限を延長することができる。しかも、重厚な設備や製造条件を要することもない。 According to the chilled food in a container and the method for producing the same of the present invention, the expiration date can be greatly extended by a simple technique without impairing the conventional high quality and safety. In addition, heavy equipment and manufacturing conditions are not required.
特に、ズワイガニ棒肉むき身のように殺菌処理以外の加熱処理が通常なされず新鮮さや生鮮品のイメージの大きい食品において、賞味期限を大幅に延長できることは画期的である。また、本発明を食品製造に導入することにより、特にチルド食品において従来問題となっていた大量の製品回収・廃棄を、効果的に低減することもできる。したがって、食品製造分野および関連産業分野において極めて広く利用することができ、産業上の利用性が極めて高い、有益な発明である。 In particular, it is epoch-making that the expiry date can be greatly extended in foods with a large image of freshness and fresh products that are not usually subjected to heat treatment other than sterilization treatment, such as snow crab sticks. Further, by introducing the present invention into food production, it is possible to effectively reduce a large amount of product recovery / disposal, which has been a problem in the past especially in chilled foods. Therefore, it is a useful invention that can be used very widely in the field of food production and related industries, and has extremely high industrial applicability.
３…食品
５…容器
１０…容器入りチルド食品
3 ... Food 5 ... Container 10 ... Chilled food in a container
Claims (13)
（ａ）前記容器の酸素バリア性能が１ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下
（ｂ）前記残存酸素濃度が１％以下
（ｃ）前記殺菌処理の加熱温度が８２℃以上８８℃以下
（ｄ）前記食品の初期菌数が３００ＣＦＵ／ｇ以下 The chilled food product in a container according to any one of claims 1 to 4, wherein the chilled food product is produced using at least one of the following conditions (a) to (d):
(A) The oxygen barrier performance of the container is 1 ml / m 2 · day / atm or less (b) the residual oxygen concentration is 1% or less (c) the heating temperature of the sterilization treatment is 82 ° C. or more and 88 ° C. or less (d) The initial bacterial count of food is 300 CFU / g or less
（Ａ）前記容器の酸素バリア性能が１０ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下
（Ｂ）前記残存酸素濃度が５％以下
（Ｃ）前記殺菌処理の加熱温度が８０℃以上９０℃以下 It manufactured using at least any one of the conditions of following (A)-(C), The chilled food manufacturing method with a container of Claim 11 characterized by the above-mentioned.
(A) The oxygen barrier performance of the container is 10 ml / m 2 · day / atm or less (B) The residual oxygen concentration is 5% or less (C) The heating temperature of the sterilization treatment is 80 ° C. or more and 90 ° C. or less.
（ａ）前記容器の酸素バリア性能が１ｍｌ／ｍ２・ｄａｙ／ａｔｍ以下
（ｂ）前記残存酸素濃度が１％以下
（ｃ）前記殺菌処理の加熱温度が８２℃以上８８℃以下
（ｄ）前記食品の初期菌数が３００ＣＦＵ／ｇ以下
It manufactured using at least any one of the conditions of following (a)-(d), The chilled food manufacturing method with a container of Claim 11 characterized by the above-mentioned.
(A) The oxygen barrier performance of the container is 1 ml / m 2 · day / atm or less (b) the residual oxygen concentration is 1% or less (c) the heating temperature of the sterilization treatment is 82 ° C. or more and 88 ° C. or less (d) The initial bacterial count of food is 300 CFU / g or less
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