JP2018157770A - Method for producing sterilized meat lump - Google Patents
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Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、殺菌処理された肉塊の製造方法、生食用肉の製造方法、肉塊の殺菌方法等に関する。 The present invention relates to a method for producing a sterilized meat chunk, a method for producing raw meat, a method for sterilizing a meat chunk, and the like.
腸管出血性大腸菌（EHEC：Enterohemorrhagic Escherichia coli）の重要な特徴は、その感染症は致死性疾患であること、及びその菌体は胃酸による殺菌作用を逃れる耐酸性能力を持つため、通常は、食品中に1菌体でも検出されてはならないことである。EHECは、標的組織に付着後にその内部にある程度侵入するので、表面殺菌処理からも逃れる可能性がある。 An important feature of enterohemorrhagic Escherichia coli (EHEC) is that the infectious disease is a lethal disease and that the cells have an acid-resistant ability to escape the bactericidal action of gastric acid. It should not be detected even in one cell. Since EHEC penetrates into the target tissue to some extent after adhering to the target tissue, it may escape from surface sterilization.
このため、EHECに汚染される可能性のあるウシ肉は、通常、表面が充分な高温に達する条件下で加熱処理されてから、熱変性していない内部の部分のみを無菌的が取り出され、生食に供されている。ただ、この場合、加熱処理前の肉の極一部しか生食に供されないので、生食肉の価格が高くなってしまい、効率的ではない。 For this reason, beef that can be contaminated with EHEC is usually heat-treated under conditions where the surface reaches a sufficiently high temperature, and then only the inner parts that are not heat-denatured are aseptically removed, Served raw. However, in this case, since only a very small part of the meat before the heat treatment is used for raw food, the price of raw meat becomes high and is not efficient.
本発明は、加熱殺菌以外の方法による、より良好な殺菌効果が得られる、肉塊の殺菌方法を提供することを課題とする。好ましくは、生食可能な程度に殺菌可能であり、及び／又はより効率的に肉塊を殺菌できる方法を提供することを課題とする。 This invention makes it a subject to provide the sterilization method of the meat chunk by which the more favorable sterilization effect is obtained by methods other than heat sterilization. Preferably, it is an object to provide a method that can be sterilized to the extent that it can be eaten raw and / or can sterilize a meat mass more efficiently.
本発明者らは、食中毒菌に対して高い殺菌効果を有する食品用液体殺菌剤について報告している（特許文献１）。そこで、本発明者は、このような食品用液体殺菌剤を用いて肉塊の表面の食中毒菌を殺菌することを試みた。しかし、単に、肉塊を食品用液体殺菌剤に浸漬するのみでは、十分な殺菌効果が得られなかった。そこで、さらに、食品用液体殺菌剤によって肉塊を洗浄処理すること、さらにはその洗浄条件等について検討を進めていったが、これのみでは、十分な殺菌効果が得られなかった。 The present inventors have reported a liquid sterilizer for foods having a high bactericidal effect against food poisoning bacteria (Patent Document 1). Therefore, the present inventor tried to sterilize food poisoning bacteria on the surface of the meat chunk using such a liquid sterilizer for food. However, a sufficient bactericidal effect could not be obtained simply by immersing the meat mass in the liquid bactericidal agent for food. Therefore, further investigations have been made on the washing treatment of meat chunks with a liquid sterilizer for food, and further on the washing conditions and the like, but only with this, a sufficient bactericidal effect was not obtained.
このような状況下で、本発明者は、殺菌処理に供する肉塊に着目するに至った。肉塊は、通常は、皮下脂肪等の表面の余分な脂肪組織が除去された状態で殺菌処理に用いられる。本発明者は、驚くべきことに、脂肪組織で覆われている肉塊を食品用液体殺菌剤で洗浄することにより、より高い殺菌効果が得られることを見出した。さらに、洗浄剤を、撹拌しながら、且つ食品用液体殺菌剤を交換しながら行うことにより、より高い殺菌効果が得られることを見出した。これらの知見に基づいて鋭意研究を進めた結果、本発明が完成した。 Under such circumstances, the present inventor has come to focus on meat chunks subjected to sterilization treatment. The meat chunk is usually used for sterilization treatment in a state where excess fatty tissue on the surface such as subcutaneous fat is removed. The inventor has surprisingly found that a higher bactericidal effect can be obtained by washing a meat mass covered with adipose tissue with a liquid bactericidal agent for food. Furthermore, it discovered that a higher bactericidal effect was acquired by performing cleaning agent, stirring and exchanging the liquid sterilizer for foodstuffs. The present invention has been completed as a result of diligent research based on these findings.
即ち、本発明は、下記の態様を包含する：
項１． 表面の全部又は一部が脂肪組織で覆われている肉塊を食品用液体殺菌剤で洗浄することを含む、殺菌処理された肉塊の製造方法．
項２． 前記洗浄が、前記食品用液体殺菌剤を断続的に又は連続的に交換しながら行われる、項１に記載の製造方法．
項３． 前記洗浄が、前記食品用液体殺菌剤を撹拌しながら行われる、項１又は２に記載の製造方法．
項４． 前記肉塊が、表面の50％以上が脂肪組織で覆われている肉塊である、項１〜３のいずれかに記載の製造方法．
項５． 前記脂肪組織が皮下脂肪を含む、項１〜４のいずれかに記載の製造方法．
項６． 前記肉塊が、枝肉、又は皮下脂肪が除去されていない部分肉である、項１〜５のいずれかに記載の製造方法．
項７． 前記肉塊がウシの肉塊である、項１〜６のいずれかに記載の製造方法．
項８． 前記肉塊が生食用部位を含む、項１〜７のいずれかに記載の製造方法．
項９． 前記食品用液体殺菌剤が、焼成カルシウム、エタノール及び乳酸ナトリウムを含有する水溶液又は水分散体である、項１〜８に記載の製造方法．
項１０． さらに、洗浄された肉塊の表層を除去することを含む、項１〜９のいずれかに記載の製造方法．
項１１． 表面の全部又は一部が脂肪組織で覆われている肉塊を食品用液体殺菌剤で洗浄処理することを含む、生食用肉の製造方法．
項１２． 表面の全部又は一部が脂肪組織で覆われている肉塊を食品用液体殺菌剤で洗浄処理することを含む、肉塊の殺菌方法．
That is, the present invention includes the following embodiments:
Item 1. A method for producing a sterilized meat mass, comprising washing the meat mass, the whole or part of which is covered with adipose tissue, with a liquid fungicide for food.
Item 2. The manufacturing method of claim | item 1 with which the said washing | cleaning is performed changing the said liquid sterilizer for foods intermittently or continuously.
Item 3. Item 3. The production method according to Item 1 or 2, wherein the washing is performed while stirring the liquid sterilizer for food.
Item 4. Item 4. The method according to any one of Items 1 to 3, wherein the meat mass is a meat mass in which 50% or more of the surface is covered with adipose tissue.
Item 5. Item 5. The production method according to any one of Items 1 to 4, wherein the adipose tissue comprises subcutaneous fat.
Item 6. Item 6. The method according to any one of Items 1 to 5, wherein the meat mass is carcass or partial meat from which subcutaneous fat has not been removed.
Item 7. Item 7. The production method according to any one of Items 1 to 6, wherein the meat mass is a bovine meat mass.
Item 8. The manufacturing method in any one of claim | item 1 -7 with which the said meat chunk contains the site | part for raw eating.
Item 9. Item 9. The production method according to Item 1 to 8, wherein the food liquid disinfectant is an aqueous solution or a water dispersion containing calcined calcium, ethanol and sodium lactate.
Item 10. Furthermore, the manufacturing method in any one of claim | item 1-9 including removing the surface layer of the washed meat lump.
Item 11. A method for producing raw edible meat, comprising washing a meat mass whose whole or part of the surface is covered with adipose tissue with a liquid fungicide for food.
Item 12. A method for sterilizing a meat lump, comprising washing a meat lump whose surface is entirely or partially covered with adipose tissue with a liquid fungicide for food.
本発明によれば、加熱処理に頼らず、より良好な殺菌効果が得られる、肉塊の殺菌方法を提供することができる。本発明の殺菌方法によれば、生食可能な程度に、またより効率的に、肉塊を殺菌することも可能である。 ADVANTAGE OF THE INVENTION According to this invention, the sterilization method of the meat chunk which can obtain a more favorable sterilization effect without relying on heat processing can be provided. According to the sterilization method of the present invention, it is also possible to sterilize meat chunks to such an extent that they can be eaten raw and more efficiently.
本明細書中において、「含有」及び「含む」なる表現については、「含有」、「含む」、「実質的にからなる」及び「のみからなる」という概念を含む。 In this specification, the expressions “containing” and “including” include the concepts of “containing”, “including”, “consisting essentially of”, and “consisting only of”.
1．殺菌処理された肉塊の製造方法
本発明は、その一態様において、表面の全部又は一部が脂肪組織で覆われている肉塊を食品用液体殺菌剤で洗浄することを含む、殺菌処理された肉塊の製造方法（本明細書において、「本発明の肉塊製造方法」と示すこともある。）に関する。以下、これについて説明する。
1． In one aspect of the present invention, the present invention is a sterilized treatment comprising washing a meat mass whose surface is entirely or partially covered with adipose tissue with a liquid sterilizer for food. The present invention relates to a method for producing a meat chunk (in the present specification, it may be referred to as “the meat mass production method of the present invention”). This will be described below.
本発明の肉塊製造方法における殺菌処理対象は、特に制限されるものではないが、例えば食中毒菌が挙げられる。食中毒菌としては、例えば腸管出血性大腸菌（例えばO157、O111、O26等）、腸管病原性大腸菌、腸管侵入性大腸菌、毒素原性大腸菌、腸管拡散付着性大腸菌、腸管凝集性大腸菌、サルモネラ、カンピロバクター、黄色ブドウ球菌、ウェルシュ菌、セレウス菌、腸炎ビブリオ、エルシニア菌、ナグビブリオ、コレラ菌（O1型、O139型）、ビブリオ・ミミカス、ビブリオ・フルビアリス、エロモナス・ソブリア、エロモナス・フィドロフィラ、セレウス菌等が挙げられる。これらの中でも、毒性が強く、殺菌処理の要請が高いという観点から、好ましくは腸管出血性大腸菌が挙げられる。 The sterilization target in the meat lump production method of the present invention is not particularly limited, and examples thereof include food poisoning bacteria. Examples of food poisoning bacteria include enterohemorrhagic E. coli (eg, O157, O111, O26, etc.), enteropathogenic E. coli, intestinal invading E. coli, toxogenic E. coli, intestinal diffusion-adherent E. coli, intestinal aggregating E. coli, Salmonella, Campylobacter, Examples include Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Vibrio parahaemolyticus, Yersinia, Nagvibrio, Vibrio cholerae (types O1 and O139), Vibrio mimicus, Vibrio flubiaris, Aeromonas sobria, Aeromonas fidophila, Bacillus cereus . Among these, enterohaemorrhagic Escherichia coli is preferable from the viewpoint of strong toxicity and high demand for bactericidal treatment.
本発明の肉塊製造方法において用いる肉塊は、表面の全部又は一部が脂肪組織で覆われている肉塊である限り、特に制限されない。 The meat lump used in the meat lump production method of the present invention is not particularly limited as long as it is a meat lump whose entire surface or part is covered with adipose tissue.
肉塊の由来生物としては、特に制限されず、例えば食肉に供される生物を広く挙げることができる。肉塊の由来生物として、具体的には、例えばウシ、ブタ、イノシシ、ヒツジ、ヤギ、ウマ、ウサギ、シカ、クマ等の哺乳類動物； ニワトリ、カモ、アヒル、ガチョウ、シチメンチョウ等の鳥類動物等が挙げられる。これらの中でも、生食が比較的普及しており、より効率的な殺菌手法の開発が望まれているという観点から、ウシ好ましい。 The organism from which the meat chunk is derived is not particularly limited, and for example, organisms used for meat can be widely cited. Specific examples of meat-derived organisms include mammals such as cows, pigs, wild boars, sheep, goats, horses, rabbits, deer and bears; and birds such as chickens, ducks, ducks, geese and turkeys Can be mentioned. Among these, cattle are preferable from the viewpoint that raw food is relatively widespread and development of a more efficient sterilization technique is desired.
脂肪組織は、肉塊の表面を覆い得る脂肪組織である限り、特に制限されない。脂肪は、皮膚および関連器官に認められる脂肪（皮下脂肪、***脂肪、陰嚢脂肪など）、結合組織に認められる脂肪（筋肉間脂肪、肋骨脂肪など）、内臓に認められる脂肪（例えば腎周囲脂肪など）を含む。 The adipose tissue is not particularly limited as long as it is adipose tissue that can cover the surface of the meat chunk. Fat is found in the skin and related organs (subcutaneous fat, breast fat, scrotal fat, etc.), fat found in connective tissues (intermuscular fat, rib fat, etc.), fat found in internal organs (eg, perirenal fat) Etc.).
肉塊において、脂肪組織で覆われている表面の割合は、肉塊全体の表面面積100％に対して、例えば15％以上、好ましくは30％以上、より好ましくは40％以上、さらに好ましくは50％以上、よりさらに好ましくは60％以上、よりさらに好ましくは70％以上、よりさらに好ましくは80％以上、よりさらに好ましくは90％以上、よりさらに好ましくは95％以上である。上限は、特に制限されないが、例えば100％、99％、95％、90％である。脂肪組織で覆われている表面の割合が高い程、より効率的殺菌を行うことができ、またより高い殺菌効果を得ることができる。 The proportion of the surface covered with adipose tissue in the meat mass is, for example, 15% or more, preferably 30% or more, more preferably 40% or more, and further preferably 50%, relative to 100% of the surface area of the whole meat mass. % Or more, more preferably 60% or more, still more preferably 70% or more, still more preferably 80% or more, still more preferably 90% or more, and still more preferably 95% or more. The upper limit is not particularly limited, but is 100%, 99%, 95%, 90%, for example. The higher the proportion of the surface covered with adipose tissue, the more efficient sterilization can be performed and the higher sterilization effect can be obtained.
本発明は、主に生食用肉の製造を意図したものであるので、肉塊は、生食用部位を含むことが望ましい。生食用部位としては、通常、生食に供されている肉の部位である限り特に制限されないが、例えばシンタマ、ランプ、ウチモモ、カイノミ、ブリスケ、マルシン、トンビ等が挙げられる。 Since the present invention is mainly intended for production of raw meat, it is desirable that the meat chunk includes a raw portion. The portion for raw eating is not particularly limited as long as it is a portion of meat that is usually used for raw eating, and examples thereof include shintama, lamp, prickly pear, kainomi, brisque, marcin, and tonbi.
肉塊の具体例としては、例えば枝肉、部分肉等が挙げられる。部分肉は、通常は、表面の余分な脂肪組織が除去されているが、本発明で用いる部分肉は、表面の余分な脂肪組織ができるだけ除去されていないことが好ましい。部分肉における、表面の脂肪組織の除去率（％）［＝（枝肉を単にカットして得られた肉塊から除去した表面脂肪組織面積／表面脂肪組織除去前の表面脂肪組織面積）×100］は、例えば90％以下、好ましくは70％以下、より好ましくは50％以下、さらに好ましくは40％以下、よりさらに好ましくは30％以下、よりさらに好ましくは20％以下、よりさらに好ましくは10％以下、よりさらに好ましくは5％以下である。下限は、特に制限されないが、例えば0％、1％、5％、10％である。除去率がより低い程、肉塊において脂肪組織で覆われている表面の割合がより高くなり、より効率的殺菌を行うことができ、またより高い殺菌効果を得ることができる。 Specific examples of the meat chunk include carcass and partial meat. In the case of the partial meat, the excess fat tissue on the surface is usually removed, but in the partial meat used in the present invention, it is preferable that the excess fat tissue on the surface is not removed as much as possible. Removal rate of surface adipose tissue in partial meat (%) [= (surface adipose tissue area removed from meat mass obtained by simply cutting carcass / surface adipose tissue area before surface adipose tissue removal) × 100] Is, for example, 90% or less, preferably 70% or less, more preferably 50% or less, even more preferably 40% or less, even more preferably 30% or less, even more preferably 20% or less, and even more preferably 10% or less. More preferably, it is 5% or less. Although a minimum in particular is not restrict | limited, For example, they are 0%, 1%, 5%, 10%. The lower the removal rate, the higher the proportion of the surface covered with adipose tissue in the meat mass, so that more efficient sterilization can be performed and a higher sterilization effect can be obtained.
本発明の肉塊製造方法において用いる食品用液体殺菌剤は、食品に用いることが可能である、液体の殺菌材である限り、特に制限されないが。食品用液体殺菌剤としては、例えば焼成カルシウム溶液（例えば特許文献１〜４等、キンコロスウォーター（かわかみ社製））、次亜塩素酸ナトリウム溶液及び関連殺菌剤（亜塩素酸水、微酸性次亜塩素酸水、酸性化亜塩素酸ナトリウム、過作酸製剤）、天然物由来で殺菌効果があると報告されている成分（グレープフルーツ種子抽出物、ブドウ種子エキス＊等）を特徴とする殺菌剤（例えばユービコールNV（摂津製油社製））等が挙げられる。これらの中でも、臭いの問題、安全性の問題、有機物の存在下での殺菌効果等の観点から、好ましくは焼成カルシウム溶液が挙げられる。 The liquid bactericidal agent for food used in the meat lump production method of the present invention is not particularly limited as long as it is a liquid bactericidal material that can be used for food. Examples of liquid bactericides for food include calcined calcium solutions (for example, Patent Documents 1 to 4, etc., Kinkoros water (manufactured by Kawakami Co., Ltd.)), sodium hypochlorite solutions and related bactericides (chlorite water, slightly acidic Disinfection characterized by hypochlorite water, acidified sodium chlorite, percussive acid preparations) and ingredients that have been reported to have a bactericidal effect derived from natural products (grapefruit seed extract, grape seed extract *, etc.) Agents (for example, Ubicol NV (manufactured by Settsu Oil Co., Ltd.)) and the like. Among these, from the viewpoints of odor problems, safety problems, sterilizing effects in the presence of organic substances, and the like, preferably a calcined calcium solution is used.
焼成カルシウムは、殺菌力の主体となる成分であり、牡蠣殻、ホタテ貝殻、ホッキ貝殻、卵殻あるいは珊瑚殻など焼成前の成分が炭酸カルシウムである動物性由来のカルシウムを600℃以上、好ましくは900〜1200℃の温度で15〜60分程度焼成もしくは通電加熱して得られ、主成分を酸化カルシウムとするものである。得られた焼成カルシウムの飽和水溶液のpHが11〜13の範囲にあることが好ましい。焼成カルシウムの平均粒径は通常0.1〜10μmである。上述した焼成カルシウムは食品添加物規格に適合したものが通常用いられる。焼成カルシウム溶液中の焼成カルシウムの配合割合はとくに限定されないが、殺菌力および経済性の点で、好ましくは0.01〜15重量％であり、さらに好ましくは0.1〜5重量％である。 The calcined calcium is a main component of bactericidal power, and animal-derived calcium whose calcined component is calcium carbonate such as oyster shell, scallop shell, sea shell, eggshell or rice husk is 600 ° C or higher, preferably 900 ° C. It is obtained by baking or energizing heating at a temperature of ˜1200 ° C. for about 15 to 60 minutes, and the main component is calcium oxide. The pH of the obtained saturated aqueous solution of calcined calcium is preferably in the range of 11-13. The average particle size of the calcined calcium is usually 0.1 to 10 μm. As the above-mentioned calcined calcium, those that meet food additive standards are usually used. The blending ratio of the calcined calcium in the calcined calcium solution is not particularly limited, but is preferably 0.01 to 15% by weight and more preferably 0.1 to 5% by weight in terms of bactericidal power and economy.
焼成カルシウム溶液は、通常、焼成カルシウムを含有する水溶液または水分散体からなり、焼成カルシウムの主成分である酸化カルシウムは水と反応して水酸化カルシウムを生成する。そして、この水酸化カルシウムが殺菌効果を発揮するものと一般的に考えられている。したがって、焼成カルシウム溶液においては、焼成カルシウムに加えて、又は焼成カルシウムに代えて、水酸化カルシウムが配合されたものであってもよい。本発明で用いられる水酸化カルシウムの平均粒径は通常0.1〜10μmである。上述した水酸化カルシウムは食品添加物規格に適合したものが通常用いられる。焼成カルシウム溶液中の水酸化カルシウムの配合割合はとくに限定されないが、殺菌力および経済性の点で、好ましくは0.01〜15重量％であり、さらに好ましくは0.1〜5重量％である。また、焼成カルシウムは吸湿性が高いので、取り扱い易さを向上させるため、焼成カルシウムと水酸化カルシウムを併用することもできる。 The calcined calcium solution is usually composed of an aqueous solution or water dispersion containing calcined calcium, and calcium oxide, which is the main component of calcined calcium, reacts with water to produce calcium hydroxide. And it is generally considered that this calcium hydroxide exhibits a bactericidal effect. Therefore, in the calcined calcium solution, calcium hydroxide may be blended in addition to or in place of calcined calcium. The average particle size of calcium hydroxide used in the present invention is usually 0.1 to 10 μm. As the above-mentioned calcium hydroxide, those that meet food additive standards are usually used. The blending ratio of calcium hydroxide in the calcined calcium solution is not particularly limited, but is preferably 0.01 to 15% by weight, and more preferably 0.1 to 5% by weight in terms of bactericidal power and economy. In addition, since calcined calcium has high hygroscopicity, calcined calcium and calcium hydroxide can be used in combination in order to improve ease of handling.
焼成カルシウム溶液は、さらにエタノールを含有することが好ましい。エタノールは通常食品添加物規格に適合したものが好ましい。焼成カルシウム溶液中のエタノールの配合割合はとくに限定されず、通常5〜20重量％の範囲で配合される。 The calcined calcium solution preferably further contains ethanol. Ethanol is generally preferred to meet food additive standards. The blending ratio of ethanol in the calcined calcium solution is not particularly limited, and is usually blended in the range of 5 to 20% by weight.
焼成カルシウム溶液は、さらに乳酸ナトリウムを含有することが好ましい。乳酸ナトリウムは、焼成カルシウムが水と反応して生成する水酸化カルシウムの水への溶解性向上に必要なものであり、食品添加物規格に適合した50重量％あるいは60重量％の水溶液が通常用いられる。焼成カルシウム溶液中の乳酸ナトリウムの配合割合はとくに限定されないが、殺菌力および経済性の点で、好ましくは0.02〜20重量％であり、さらに好ましくは0.1〜15重量％であり、特に好ましくは1〜15重量％である。 The calcined calcium solution preferably further contains sodium lactate. Sodium lactate is necessary to improve the solubility of calcium hydroxide produced by the reaction of calcined calcium with water in water. A 50% or 60% by weight aqueous solution that conforms to food additive standards is usually used. It is done. The mixing ratio of sodium lactate in the calcined calcium solution is not particularly limited, but is preferably 0.02 to 20% by weight, more preferably 0.1 to 15% by weight, and particularly preferably 1 in terms of bactericidal power and economy. ~ 15% by weight.
食品用液体殺菌剤は、殺菌成分、上記した成分に加えて、必要に応じて例えば、香料、染料等の他の成分を含有していてもよい。 In addition to the sterilizing component and the above-described components, the liquid sterilizing agent for foods may contain other components such as a fragrance and a dye as necessary.
肉塊の洗浄方法は、肉塊の表面に食品用液体殺菌剤が接触できる態様である限り、特に制限されない。例えば、食品用液体殺菌剤に肉塊を浸漬したり、食品用液体殺菌剤を肉塊に塗布、噴霧等したりすることによって行われる。肉塊の洗浄は、殺菌効率の観点から、浸漬により行うことが好ましい。浸漬は、肉塊の一部が液体に使っていればよい。 The method for cleaning the meat chunk is not particularly limited as long as it is an embodiment in which the liquid sterilizer for food can contact the surface of the meat chunk. For example, it is carried out by immersing a meat chunk in a food liquid disinfectant or applying, spraying, etc. a food liquid disinfectant to the meat mass. The washing of the meat chunk is preferably performed by immersion from the viewpoint of sterilization efficiency. For dipping, a part of the meat chunk may be used for the liquid.
肉塊を浸漬する場合、浸漬時間は、特に制限されないが、例えば1〜60分間、好ましくは3〜30分間、より好ましくは5〜15分間程度である。 When immersing meat chunks, the immersing time is not particularly limited, but is, for example, 1 to 60 minutes, preferably 3 to 30 minutes, and more preferably about 5 to 15 minutes.
肉塊を浸漬する場合、温度は、特に制限されないが、例えば5〜40℃、好ましくは10〜35℃である。 When soaking the meat chunk, the temperature is not particularly limited, but is, for example, 5 to 40 ° C, preferably 10 to 35 ° C.
肉塊を浸漬する場合、殺菌効率の観点から、洗浄を、食品用液体殺菌剤を撹拌しながら行うことが好ましい。また、肉塊を浸漬する場合、洗浄は、食品用液体殺菌剤を（連続的に又は断続的に）交換しながら行うことが好ましい。 When immersing meat chunks, from the viewpoint of sterilization efficiency, it is preferable to perform washing while stirring the liquid sterilizer for food. Moreover, when immersing a meat chunk, it is preferable to perform washing | cleaning, replacing | exchanging the liquid sterilizer for foodstuffs (continuously or intermittently).
洗浄は、殺菌効率の観点から、新たな食品用液体殺菌剤を用いて、複数回行うことが好ましい。洗浄工程の回数は、例えば2〜10回、好ましくは3〜8回、より好ましくは3〜6回である。 Washing is preferably performed a plurality of times using a new food liquid disinfectant from the viewpoint of sterilization efficiency. The frequency | count of a washing | cleaning process is 2-10 times, for example, Preferably it is 3-8 times, More preferably, it is 3-6 times.
洗浄処理後の肉塊は、必要に応じて、その表層を除去してもよい。 The surface layer of the meat chunk after the washing treatment may be removed as necessary.
こうして得られた肉塊においては、表面に付着する細菌や表面から表層部に侵入した細菌がより低減されており、好ましい態様においては生食可能な程度に殺菌されている。また、本発明の肉塊製造方法によれば、生食に供することができる部位をより多く残しつつ、殺菌処理された肉塊を製造することができる。 In the meat mass obtained in this way, bacteria adhering to the surface and bacteria entering the surface layer from the surface are further reduced, and in a preferred embodiment, the meat mass is sterilized to the extent that it can be eaten raw. Moreover, according to the meat lump production method of the present invention, a sterilized meat lump can be produced while leaving more parts that can be used for raw food.
2．生食肉の製造方法
本発明は、その一態様において、表面の全部又は一部が脂肪組織で覆われている肉塊を食品用液体殺菌剤で洗浄することを含む、生食用肉の製造方法（本明細書において、「本発明の生食用肉製造方法」と示すこともある。）に関する。
2． In one aspect of the present invention, the present invention provides a method for producing raw meat, which comprises washing a meat lump whose whole or part of the surface is covered with adipose tissue with a liquid fungicide for food ( In the present specification, the present invention may also be referred to as “the raw meat production method of the present invention”.
本発明の生食用肉製造方法における各種態様については、「1．殺菌処理された肉塊の製造方法」における定義と同様である。 Various aspects of the raw meat production method of the present invention are the same as those defined in “1. Method for producing pasteurized meat chunk”.
3．肉塊の殺菌方法
本発明は、その一態様において、表面の全部又は一部が脂肪組織で覆われている肉塊を食品用液体殺菌剤で洗浄することを含む、肉塊の殺菌方法（本明細書において、「本発明の肉塊殺菌方法」と示すこともある。）に関する。
3． In one aspect of the present invention, the present invention is a method for sterilizing a meat lump comprising washing a meat lump whose entire surface is covered with adipose tissue with a liquid sterilizer for food (this book). In the specification, it may be referred to as “the meat mass sterilization method of the present invention”.
本発明の肉塊殺菌方法における各種態様については、「1．殺菌処理された肉塊の製造方法」における定義と同様である。 Various aspects of the meat mass sterilization method of the present invention are the same as defined in “1. Method for producing sterilized meat mass”.
以下に、実施例に基づいて本発明を詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。 EXAMPLES The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.
参考例1．肉塊の洗浄1
肉塊の洗浄における、食品用液体殺菌剤の交換による殺菌効果を調べた。具体的には以下の様にして行った。
Reference example 1. Cleaning meat chunks 1
The bactericidal effect by exchanging the liquid bactericidal agent for food in washing meat chunks was investigated. Specifically, it was performed as follows.
（1）和牛サンプルの人工的なコンタミネーションのために、ルリア培地中で大腸菌EDL933株増菌培養物を調製した。和牛一個体から、80 gの牛肉片を5つ調製した。牛肉片の1つは陰性対照とした。残りの牛肉片はEDL933懸濁液（／正常食塩溶液）に10分間浸した。浸漬後の牛肉片の1つはその後の処理をせずに、陽性対照として用いた。 (1) E. coli EDL933 strain enrichment culture was prepared in Luria medium for artificial contamination of Japanese beef samples. Five pieces of 80 g beef pieces were prepared from one Wagyu beef. One piece of beef served as a negative control. The remaining piece of beef was immersed in EDL933 suspension (/ normal saline solution) for 10 minutes. One of the soaked beef pieces was used as a positive control without further treatment.
（2）浸漬後の牛肉片3つを次のようにして処理した。牛肉片を、高速洗浄のために、約1.2 Lの食品用液体殺菌剤（キンコロスウォーター、組成：乳酸ナトリウム（60％）10.0％、エタノール9.9％、水酸化カルシウム0.26％、乳酸0.01％、純水79.83％）で満たされたミキサー容器に移した。なお、キンコロスウォーターの組成において、水酸化カルシウムはホタテ貝の貝殻を焼いた（焼成）後、微粉末に加水して得られた液体であり、成分％は体積％である。容器には、上下にそれぞれに装置（ミキサーブレード及びモーターを含む）を取り付けた（図１）。2つのモーターを、1〜2秒毎に停止させながら1分間駆動させることにより、牛肉片を高速洗浄した。高速洗浄終了後、牛肉片を、新しい食品用液体殺菌剤で満たされたミキサー容器に移し、再度、1分間、高速洗浄した。この高速洗浄工程を、1、2、又は3回繰り返した（高速洗浄回数は、計3、4、又は5回）。なお、上側の装置は、70％エタノールでリンスした後に、食品用液体殺菌剤を噴霧してから、次のミキサーコンテナーに取り付けた。 (2) Three pieces of beef after immersion were processed as follows. About 1.2 L of food liquid disinfectant (kinkoros water, composition: sodium lactate (60%) 10.0%, ethanol 9.9%, calcium hydroxide 0.26%, lactic acid 0.01%, pure It was transferred to a mixer vessel filled with water (79.83%). In the composition of kinkorosu water, calcium hydroxide is a liquid obtained by baking (baking) scallop shells and then adding them to a fine powder, and the component% is volume%. Devices (including a mixer blade and a motor) were attached to the top and bottom of the container (FIG. 1). The pieces of beef were washed at high speed by driving the two motors for 1 minute while stopping every 1-2 seconds. After the high speed washing, the beef pieces were transferred to a mixer container filled with a new food liquid disinfectant and again washed at high speed for 1 minute. This high-speed washing process was repeated 1, 2, or 3 times (the number of high-speed washings was 3, 4, or 5 times in total). The upper device was rinsed with 70% ethanol and then sprayed with a liquid sterilizer for food, and then attached to the next mixer container.
（3）陰性対照、陽性対照、および被検サンプル用の肉片（各肉片は80 g）を220 mlの生理食塩水220 ml=220 gを含むPulsifier（強力な攪拌装置）専用のビニール袋に入れて15秒間攪拌した。この段階での肉から生理食塩水中にたたき出された菌懸濁液中の菌の希釈度（肉1gあたり）は80/(80+220)=1/3.75（慣例的表現であり、厳密に言えばその逆数（表２の（a））） (3) Place meat pieces for negative control, positive control, and test sample (each meat piece is 80 g) in a plastic bag dedicated to Pulsifier (strong stirring device) containing 220 ml of 220 ml physiological saline. And stirred for 15 seconds. At this stage, the dilution (per 1g of meat) of the bacteria in the suspension of bacteria dumped from the meat into physiological saline is 80 / (80 + 220) = 1 / 3.75 (conventional expression, strictly In other words, the reciprocal number ((a) in Table 2))
（4）菌懸濁液中の菌の濃度を計算した。この目的で、上記菌懸濁液（すでに1/3.75に希釈されている）の100 μl（＝1 ml の1/10）の菌懸濁液（すなわち肉1gあたりのCFU(colony forming unit/ml)を計算するには10倍する必要あり）およびその1/10希釈液,さらにその1/10希釈液（それぞれ最終希釈度は1/(3.75 X 10)および1/[3.75 X 102]）をVRBD寒天平板培地1枚にプレーティングした（統計処理に耐えうるように同じものを3 セット作成した）。培地1枚上のコロニー数が理想的な数(30〜300)に近いコロニー数が観察できた希釈段階について陰性対照（左の列；１検体）、陽性対照（左から二番目の列；1検体）、および被検サンプル（右側3つの列；被検サンプル３検体]）について平板培地3枚の平均値を計算し（表２の（b））、それに希釈度をかけて（表２の（d））、オリジナル菌濃度を算出した（表２の（c）（e））。 (4) The concentration of bacteria in the suspension was calculated. For this purpose, 100 μl (= 1/10 of 1 ml) of the above suspension (already diluted to 1 / 3.75) (ie CFU (colony forming unit / ml per 1 g of meat) ) Must be multiplied by 10) and its 1/10 dilution, and then its 1/10 dilution (final dilutions are 1 / (3.75 X 10) and 1 / [3.75 X 10 2 ], respectively) Were plated on one VRBD agar plate (3 sets of the same were made to withstand statistical processing). Negative control (left column; 1 sample) and positive control (second column from the left; 1) for the dilution stage where the number of colonies on one medium was close to the ideal number (30-300) Specimen), and test sample (right three columns; test sample 3 specimens)), calculate the average value of 3 plate media (Table 2 (b)) and multiply it by dilution (Table 2) (D)), the concentration of the original bacteria was calculated ((c) (e) of Table 2).
（5）なおVRBD寒天平板培地上で検査した菌懸濁液は、各サンプルについて合計300μlであった。非常に低濃度で接種菌（あるいは途中で混入した雑菌）が生残している可能性を確認するために、各菌懸濁液の4 mlを34 ml TSB液体培地に接種して、37℃で1夜培養し、液の濁度を調べた（濁りがあれば最低1菌体が存在；陰性対照ですら陽性であったので（表２の（f））、接種菌の有意な残存にはそれ以上[平板培地上で、平均（表２の（b））以上]が期待される。） (5) The bacterial suspension examined on the VRBD agar plate medium was 300 μl in total for each sample. In order to confirm the possibility that the inoculum (or bacteria mixed in the middle) survived at a very low concentration, inoculate 4 ml of each bacterial suspension into 34 ml TSB liquid medium at 37 ° C. Incubate overnight and check the turbidity of the solution (if there is turbidity, there is at least one microbial cell; even the negative control was positive (Table 2 (f)). More than that [on average (above (b) in Table 2) on the plate medium] is expected.)
上記工程の概要を表１に示す。 An outline of the above process is shown in Table 1.
＜結果＞
結果を表２に示す。
<Result>
The results are shown in Table 2.
実施例1．肉塊の洗浄2
部分肉外部の大半に脂肪が付着したままの状態で、食品用液体殺菌剤を交換しながら高速洗浄を行った。洗浄装置としては、市販の比較的大型のドラム式洗濯機（HITADCHI社製、BD-V9800L）に殺菌剤供給タンクおよび廃液貯蔵タンクを接続して、閉鎖系としたものを用いた。このような装置であれば、電源と流しの備わった衛生的な施設ならば、簡便に且つ安全に使用できる。この試験の概要を図２に示す。具体的には以下の様にして行った。
Example 1. Cleaning the meat chunk 2
High-speed washing was performed while changing the liquid disinfectant for food, with fat attached to the majority of the outside of the partial meat. As the cleaning device, a closed system in which a bactericidal agent supply tank and a waste liquid storage tank were connected to a commercially available relatively large drum type washing machine (BD-V9800L manufactured by HITADCHI) was used. Such a device can be used simply and safely in a hygienic facility with a power source and sink. The outline of this test is shown in FIG. Specifically, it was performed as follows.
（1）脂肪でかなりの表面が覆われた肉塊（牛部分肉（外モモ）、約15 kg）を準備した。この肉塊の両端を切り取り、得られた肉片から、陰性対照である肉片（25 g）を3つ得た（図２の工程I）。 (1) A meat chunk (beef partial meat (outer peach), about 15 kg) with a considerable surface covered with fat was prepared. The meat chunks were cut at both ends, and three pieces of meat (25 g) as a negative control were obtained from the obtained pieces of meat (Step I in FIG. 2).
（2）工程Iで得られた肉塊（11 kg）に対して、EHEC O157 EDL933株を106CFU/mlの菌濃度で人為的に汚染させ、汚染後、陽性対照である肉片（25 g）を3つ得た（図２の工程II）。 (2) The meat mass (11 kg) obtained in step I was artificially contaminated with EHEC O157 EDL933 strain at a bacterial concentration of 10 6 CFU / ml. ) Was obtained (Step II in FIG. 2).
（3）工程IIで得られた肉塊を、食品用液体殺菌剤（キンコロスウォーター）に室温で5分間浸漬した（図２の工程IIIの簡易洗浄）。浸漬後、肉塊を洗浄装置の洗浄槽に移し、洗浄液及びすすぎ液として食品用液体殺菌剤（キンコロスウォーター）を用い、洗い→すすぎ→脱水の工程を3回繰り返した（図２の工程IIIの強力洗浄）。なお、該工程1回当たりの時間は約12分間、3回の総時間はラグタイムを含めて42分間であった。 (3) The meat chunk obtained in step II was immersed in a liquid sterilizer for food (Kinkoros water) at room temperature for 5 minutes (simple washing in step III in FIG. 2). After soaking, the meat lump was transferred to the washing tank of the washing device, and the washing / rinsing / dehydration process was repeated 3 times using a liquid food disinfectant (Kinkoros water) as the washing liquid and rinsing liquid (step III in FIG. 2). Powerful cleaning). The time per one step was about 12 minutes, and the total time of the three times was 42 minutes including the lag time.
（4）工程IIIで得られた肉塊の脂肪で覆われている部位及び脂肪で覆われていない部位の両方から、計25個の肉片（各225g）を採取した（図２の工程IV）。得られた肉片に付着した菌体をPulsifier処理により4 ml のTSB中に懸濁させたものを、各肉片サンプルについて13セットを作成して（すなわち225 ml の肉懸濁液のうち52 ml [23.1%]）、これらの試験培養液中でどの程度細菌の増殖が認められるか、増殖が認められる場合に生残している細菌が接種したEHEC EDL933株か否かを確認した（図２の工程IV）。 (4) A total of 25 pieces of meat (225 g each) were collected from both the portion covered with fat and the portion not covered with fat in Step III (Step IV in FIG. 2). . The microbial cells adhering to the obtained meat pieces were suspended in 4 ml of TSB by Pulsifier treatment, and 13 sets were prepared for each piece of meat sample (that is, 52 ml of the 225 ml meat suspension [ 23.1%]), the extent to which bacterial growth was observed in these test cultures, and whether growth was observed were confirmed to be the EHEC EDL933 strain inoculated by the surviving bacteria (step in FIG. 2) IV).
＜結果＞
結果を表３に示す。
<Result>
The results are shown in Table 3.
表３に示されるように、325本のTSB培地中で何らかの発育が認められたのが、44本で、そのうちEHECを含むと判定されたものが38本（11.7%）であった。EHEC陽性TSBチューブはすべて、枝肉が骨に連結するために脂肪の保護がない部分か、そこに隣接する部分であり、それ以外の脂肪で保護され、筋繊維の切断面が露出していない部分から採取したサンプルは陰性であった。このことから、本実施例のように肉塊を洗浄殺菌後、骨連結部周辺の表面の肉を切断して排除し、その後に脂肪をトリミングして処分すれば、その他の部分はEHEC生菌フリーで食に供しても安全であるといえる。さらに脂肪でカバーされている部分の肉は、洗浄後も全く変成していなかった（図４）。 As shown in Table 3, some growth was observed in 325 TSB media, 44 of which 38 were determined to contain EHEC (11.7%). All EHEC-positive TSB tubes are the part where the carcass is not protected by fat because it connects to the bone, or the part adjacent to it, and the other part that is protected by fat and where the cut surface of the muscle fiber is not exposed Samples taken from were negative. From this, after washing and sterilizing the meat chunk as in this example, cutting and removing the meat on the surface around the bone joint, and then trimming and disposing of the fat, the other parts are EHEC live bacteria It can be said that it is safe to eat for free. Furthermore, the portion of the meat covered with fat was not altered at all after washing (FIG. 4).
さらに、図２に示したようなステップで、陰性対照、陽性対照、および殺菌処理後の被サンプルのEHEC菌数をパルス法で測定し、各グループのEHEC菌数の平均値を算出した。この結果を表４に示す。 Furthermore, at the steps as shown in FIG. 2, the number of EHEC bacteria in the negative control, the positive control, and the sample after sterilization treatment was measured by the pulse method, and the average value of the number of EHEC bacteria in each group was calculated. The results are shown in Table 4.
表４より、今回研究材料として使用した肉塊は、何らかの雑菌に5.97 x 102/g肉のレベルで汚染していたが、表２に示されるように、骨との連結部分を除いては、殺菌後には雑菌は検出されなかった。 According to Table 4, the meat mass used as research material this time was contaminated with some bacteria at the level of 5.97 x 10 2 / g meat, but as shown in Table 2, except for the connection part with bone No germs were detected after sterilization.
EHECのための殺菌方法は、生菌数が104以上低下することが望ましいとされる。今回は殺菌後の被検サンプルにおいて、EHEC がすべて0 (検出限界以下の濃度)であったために、正確な査定は難しいが、陽性対照と被検サンプルのデータについて、同じ希釈段階のコロニーカウントで比較すると、3.3 x 102 以上、グループ平均推定菌数(CFU/g)で比較すると、1,74 x 104以上となる（表４）。本殺菌法では脂肪保護下の肉は変成しないので、より殺菌時間を延長することにより、肉変性を伴わずに、殺菌力のさらなる向上を図ることが可能である。 Sterilization method for EHEC is, the number of viable cells is that it is desirable to decrease 10 4 or more. This time, EHEC was all zero (concentration below the detection limit) in the test sample after sterilization, so accurate assessment is difficult, but the colony count at the same dilution stage was used for the positive control and test sample data. In comparison, it is 3.3 x 10 2 or more, and it is 1,74 x 10 4 or more when compared with the group average estimated number of bacteria (CFU / g) (Table 4). In this sterilization method, the meat under fat protection is not denatured, so that the sterilization power can be further improved by not extending the sterilization time, thereby causing the meat to be denatured.
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