JP2892599B2 - Sterilization method of salted varieties - Google Patents
Sterilization method of salted varietiesInfo
- Publication number
- JP2892599B2 JP2892599B2 JP7073954A JP7395495A JP2892599B2 JP 2892599 B2 JP2892599 B2 JP 2892599B2 JP 7073954 A JP7073954 A JP 7073954A JP 7395495 A JP7395495 A JP 7395495A JP 2892599 B2 JP2892599 B2 JP 2892599B2
- Authority
- JP
- Japan
- Prior art keywords
- varieties
- salted
- sterilization
- present
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、すけそうだらの卵巣の
表皮が取れて中身が外に出て粒子だけになった、いわゆ
るバラ子を滅菌処理する方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for sterilizing so-called rose larvae in which the epidermis of a vulgar ovary has been removed and the contents have gone out to form only particles.
【０００２】[0002]
【従来の技術】すけそうだらの卵巣の等級には、ガム
子（未熟卵）、真子（完全に成熟したもの）、水子
（粒子（卵）が放出されたもの）があり、通常、これら
の原料を塩蔵漬け込みし、塩たらことして製品化してい
る。2. Description of the Related Art The grades of ovarian ovary include gum (immature eggs), mako (completely mature), and mizu (particles (eggs) released). The raw materials are salted and salted, and commercialized.
【０００３】バラ子とは、漬け込みの際に原卵が切れた
り表皮が破れて中身（粒子）が皮の外に出てしまい、粒
子だけになったものを称している。[0003] The roses refer to those in which the original egg has been cut or the epidermis has been broken and the contents (particles) have come out of the skin during the pickling, leaving only the particles.
【０００４】粒子が原卵の中にあるときは菌は漬け込み
の段階で衛生上の注意を怠らなければ特に問題はない
が、その原卵から飛び出したバラ子はまず不衛生な状態
である。[0004] When the particles are present in the original egg, there is no particular problem if the hygiene is not neglected at the stage of immersion of the fungus. However, roses that have popped out of the original egg are in an unsanitary state.
【０００５】塩蔵漬け込みは２０〜２５℃位の室温で、
最初は５分間隔で３０分位でひっくり返して色素、塩が
平均に混合浸透するよう作業する。これを３０分間隔で
２時間繰り返し、次いで６０分間隔で４時間繰り返し、
その後、そのまま２４時間漬け込む（これはメーカーに
よって異なる）。漬け上がった塩蔵たらこは樽から出し
て水洗いし、これを等級別に仕分けして水切りし、製品
となる。この水洗い工程の段階で原卵から飛び出したも
のがバラ子である。[0005] The salt pickling is performed at a room temperature of about 20 to 25 ° C.
At first, it is turned upside down at intervals of 5 minutes in about 30 minutes so that the dye and salt are mixed and penetrated on average. This is repeated at 30 minute intervals for 2 hours, then at 60 minute intervals for 4 hours,
Then, soak for 24 hours (this varies depending on the manufacturer). The pickled salted cod is taken out of the barrel, washed with water, sorted by grade and drained to produce a product. At the stage of this washing step, those that have jumped out of the original eggs are the roses.
【０００６】このバラ子は、めんたいおにぎりや、めん
たいスパゲティ等の原料として使用されている。The varieties are used as raw materials for noodles such as noodles and noodles spaghetti.
【０００７】[0007]
【発明が解決しようとする課題】しかしながら、バラ子
には真子等の完全製品に比べて菌数が多いことが知られ
ている。その理由は、樽漬け込みして何度も樽から樽へ
と移して漬け込む際に皮からはみ出た粒子は何の保護も
なく２０〜２５℃の室温に約３０時間も放置された状態
にあり、保菌又は増菌防止のために塩分を一度水洗いさ
れた後、再度塩と混ぜてバラ子として市場に出荷され
る。その際の処理方法、時間によって菌のバラツキがあ
るが、たらこ製品に比べると菌数が多い。However, it has been known that roses have a higher bacterial count than complete products such as Mako. The reason is that the particles that protrude from the skin when immersed in the barrel and transferred many times from barrel to barrel and immersed are left without any protection at room temperature of 20 to 25 ° C. for about 30 hours, After the salt is once washed with water to prevent bacterial preservation or enrichment, it is mixed with salt again and shipped to the market as lumps. There are variations in the bacteria depending on the treatment method and time at that time, but the number of bacteria is larger than that of cod products.
【０００８】厚生省の定めた食品衛生法では、無加熱摂
取冷凍食品や生食用冷凍鮮魚介類においては、細菌数
（生菌数）が検体１ｇにつき１００，０００個以下でか
つ大腸菌群が陰性でなければならないことが規定されて
いる。According to the Food Sanitation Law stipulated by the Ministry of Health and Welfare, the number of bacteria (the number of viable bacteria) is 100,000 or less per gram of a sample and the coliform group is negative for a frozen food taken without heating or a frozen fresh seafood for raw eating. It is stipulated that it must be done.
【０００９】現状では、アルコール殺菌処理方法もある
が、食品として味覚に支障があり、安定した殺菌を行う
ことができない状況である。[0009] At present, there is an alcohol sterilization method, but the taste of food is disturbed, and stable sterilization cannot be performed.
【００１０】本発明が解決すべき課題は、味覚を落とす
ことなく、バラ子の殺菌処理を行うことにある。[0010] The problem to be solved by the present invention is to carry out a sterilization treatment of lumps without reducing the taste.
【００１１】[0011]
【課題を解決するための手段】前記課題を解決するた
め、本発明の塩蔵バラ子の滅菌処理方法は、原料バラ子
に対して約５重量％の無水エタノールに塩蔵処理した原
料バラ子を約１時間漬け込み、この原料を用途に応じた
袋に袋詰め密封し、その後、殺菌装置により４０〜６０
℃の温度で約２時間低温殺菌するものである。In order to solve the above-mentioned problems, a method for sterilizing salted varieties according to the present invention is characterized in that the raw varieties salted in about 5% by weight of absolute ethanol based on the raw varieties are mixed with each other. 1 hour pickling, according to the raw material on the application
Bag in bagged sealed, and then, 40 to 60 by the sterilizing apparatus
It is pasteurized at a temperature of ° C. for about 2 hours.
【００１２】[0012]
【作用】本発明の滅菌処理においては、まず無水エタノ
ールにより一般生菌の殺菌を行う。このとき、原料バラ
子に対する無水エタノールの量が４重量％より少ないと
生菌数の殺菌効果が低く（検体１ｇにつき３０，０００
〜４０，０００個と高い）、６重量％より多いと生菌数
は減少するが味覚にかなり影響があるため、無水エタノ
ールの比率を約５重量％としている。ついで低温殺菌で
大腸菌やブドウ球菌を殺菌する。低温殺菌温度４０℃未
満では殺菌が不十分であり、６０℃を超えるとバラ子が
煮えた状態になり、変質するため、４０〜６０℃の温度
範囲で低温殺菌する。In the sterilization treatment of the present invention, first, general viable bacteria are sterilized with absolute ethanol. At this time, if the amount of absolute ethanol is less than 4% by weight with respect to the raw varieties, the bactericidal effect of the viable cell count is low (30,000 per gram of sample).
If the amount is more than 6% by weight, the number of viable bacteria decreases, but the taste is considerably affected. Therefore, the ratio of absolute ethanol is set to about 5% by weight. Then, E. coli and staphylococci are pasteurized by pasteurization. If the pasteurization temperature is lower than 40 ° C., the sterilization is insufficient. If the pasteurization temperature exceeds 60 ° C., the varieties are boiled and deteriorate, and thus pasteurized in a temperature range of 40 to 60 ° C.
【００１３】[0013]
【実施例】以下、本発明を実施例を参照しながら具体的
に説明する。図１は本発明の低温殺菌工程に使用する低
温殺菌装置の構成を示すもので、１は殺菌樽、２は循環
ポンプ、３はボイラー、４は温度センサである。温度セ
ンサ４により、殺菌樽１内の水の温度は約５０℃に保た
れており、循環ポンプ２により、殺菌樽１内が一様な温
度になるようにしている。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below with reference to embodiments. FIG. 1 shows the configuration of a pasteurization apparatus used in the pasteurization step of the present invention, wherein 1 is a sterilization barrel, 2 is a circulation pump, 3 is a boiler, and 4 is a temperature sensor. The temperature of the water in the sterilization barrel 1 is maintained at about 50 ° C. by the temperature sensor 4, and the temperature in the sterilization barrel 1 is controlled to be uniform by the circulation pump 2.
【００１４】以下に、本発明の実施例について説明す
る。 めんたいこ製品の塩蔵過程で生じたバラ子を水洗い
し、再度塩と混ぜて原料バラ子とする。 樽内に原料バラ子を入れ、原料バラ子に対して５重
量％の無水エタノールを入れて１時間漬け込む。 漬け込んだ原料バラ子を用途に応じた大きさのポリ
エチレン等の袋に詰めて密封し、これを図１に示す低温
滅菌装置の滅菌樽１内に入れる。これにより袋詰めした
バラ子を４０〜６０℃、好ましくは５０℃に保ち、約２
時間低温殺菌する。前段階でのアルコール処理方法で処
理すると、後は熱に弱い性質の菌であるので、この低温
殺菌処理により完全殺菌することができる。 低温殺菌後のバラ子は、袋詰めしたままの状態で冷
蔵し、出荷する。An embodiment of the present invention will be described below. The lumps produced during the salting process of the noodles are washed with water and mixed again with salt to obtain the raw lumps. The raw varieties are put in a keg, and 5% by weight of absolute ethanol is added to the raw varieties and immersed for 1 hour. The pickled raw material lumps are packed in a bag made of polyethylene or the like according to the intended use and sealed, and placed in a sterilization barrel 1 of the low-temperature sterilization apparatus shown in FIG. This keeps the bagged larch at 40-60 ° C, preferably 50 ° C,
Pasteurize for hours. If the treatment is performed by the alcohol treatment method in the previous stage, the bacteria are heat-sensitive afterward, and thus can be completely sterilized by this pasteurization treatment. Roses after pasteurization are refrigerated in bags and shipped.
【００１５】本発明により得られた製品の菌数を厚生省
の基準にしたがって測定したところ、３０００個／ｇで
あり、基準値１００，０００個／ｇに対して著しく少な
く、安全性に全く問題がないことが分かった。When the number of bacteria of the product obtained by the present invention was measured according to the standards of the Ministry of Health and Welfare, it was 3,000 cells / g, which was remarkably smaller than the standard value of 100,000 cells / g. I knew it wasn't.
【００１６】なお、本作業工程は、辛子明太子、塩蔵た
らこ、いくら、数の子等の滅菌処理にも適用することが
でき、常温での保存にも耐えることができる。The present working process can be applied to sterilization of spicy mentaiko, salted cod roe, and any number of roe, and can withstand storage at room temperature.
【００１７】[0017]
【発明の効果】上述したように、本発明によれば、アル
コール殺菌処理と低温殺菌処理により、バラ子の生菌
を、味覚に変化を来すことなく殺菌することができ、安
全性を保持することができる。As described above, according to the present invention, live germs of varieties can be sterilized by alcohol sterilization and pasteurization without changing the taste, thereby maintaining safety. can do.
【図１】 本発明の低温殺菌工程に使用する低温殺菌装
置の構成を示す概略図である。FIG. 1 is a schematic diagram showing a configuration of a pasteurizer used in a pasteurization step of the present invention.
１ 殺菌樽、２ 循環ポンプ、３ ボイラー、４ 温度
センサ1 sterilization keg, 2 circulation pump, 3 boiler, 4 temperature sensor
Claims (1)
タノールに塩蔵処理した原料バラ子を約１時間漬け込
み、この原料を用途に応じた袋に袋詰め密封し、その
後、殺菌装置により４０〜６０℃の温度で約２時間低温
殺菌することを特徴とする塩蔵バラ子の滅菌処理方法。1. A pickling about 1 hour raw material Barako was salted treated absolute ethanol to about 5 wt% of the raw material Barako, bagged and sealed in a bag in accordance with the raw material to the application, then the sterilizer A method for sterilizing salted varieties, comprising pasteurizing at a temperature of 40 to 60 ° C. for about 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7073954A JP2892599B2 (en) | 1995-03-30 | 1995-03-30 | Sterilization method of salted varieties |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7073954A JP2892599B2 (en) | 1995-03-30 | 1995-03-30 | Sterilization method of salted varieties |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08266217A JPH08266217A (en) | 1996-10-15 |
| JP2892599B2 true JP2892599B2 (en) | 1999-05-17 |
Family
ID=13532991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7073954A Expired - Fee Related JP2892599B2 (en) | 1995-03-30 | 1995-03-30 | Sterilization method of salted varieties |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2892599B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1164332A (en) * | 1997-08-21 | 1999-03-05 | Tokuyama Sekisui Ind Corp | Blood solidification accelerator |
| WO2000001243A1 (en) * | 1998-07-01 | 2000-01-13 | Riken Health Co., Ltd. | Fish processing method |
| NZ522670A (en) * | 2000-06-14 | 2004-10-29 | Nippon Suisan Kaisha Ltd | Heat-sterilized seafood product maintaining freshness feeling and frozen product of the same |
| JP2010273636A (en) * | 2009-05-29 | 2010-12-09 | Jiro Hayashida | Method for sterilization-treating salt-preserved egg of gadiforme |
| JP5700507B2 (en) * | 2010-08-19 | 2015-04-15 | キユーピー株式会社 | Container-filled tarako containing sauce |
-
1995
- 1995-03-30 JP JP7073954A patent/JP2892599B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08266217A (en) | 1996-10-15 |
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