JP4997606B2 - Short wave electric field sterilization method and sterilization apparatus for liquid food - Google Patents
Short wave electric field sterilization method and sterilization apparatus for liquid food Download PDFInfo
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Description
本発明は、牛乳等の液状食品中に存在する耐熱性芽胞を効果的に殺菌する方法に関し、詳細には、生乳や豆乳等のタンパク質を多く含む液状食品であっても変質させずに殺菌することができる短波電界殺菌方法および殺菌装置に関する。 The present invention relates to a method for effectively sterilizing heat-resistant spores present in liquid foods such as milk, and more specifically, sterilization without altering even liquid foods containing a large amount of protein such as raw milk and soy milk. The present invention relates to a short-wave electric field sterilization method and a sterilization apparatus.
食品の安全性向上のための技術開発は、国内外において重要な研究課題となっている。特に、牛乳や大豆加工食品などの日配品は、滅菌を目的とした加熱を十分に行った場合、栄養成分や風味が損なわれることから加熱を加減する必要があり、そのことが消費期限を短くする原因となっている。 Technological development for improving food safety has become an important research subject in Japan and abroad. In particular, daily products such as milk and processed soybean foods need to be moderated due to the loss of nutritional components and flavor when sufficiently heated for sterilization. It is a cause of shortening.
上記理由から、風味を損なわずに耐熱性微生物を殺菌することのできる新しい方法が求められており、もし、この問題が解決すれば、日配品の常温流通や長期保存が可能となるため、エネルギー・コストおよび食料資源の削減も可能となる。 For the above reasons, there is a need for a new method that can sterilize heat-resistant microorganisms without impairing the flavor, and if this problem is solved, it will be possible to distribute daily products at room temperature and for long-term storage, Energy costs and food resources can be reduced.
本発明者らは、特許文献１〜３に示すように交流高電界による耐熱性芽胞を殺菌する技術を既に開発している。そしてこれらの技術については液状食品、特に果汁への応用・実用化が進捗している。各特許文献で示した交流高電界を応用した技術は、液状食品を流動させ、そこへ２０ｋＨｚ前後の周波数の交流高電界を、液状食品に密着したチタン製電極を使用して印加するものである。 The present inventors have already developed a technique for sterilizing heat-resistant spores by an alternating high electric field as shown in Patent Documents 1 to 3. These technologies are being applied and put to practical use in liquid foods, especially fruit juice. The technology applying the AC high electric field shown in each patent document is to apply a liquid food to the AC high electric field having a frequency of about 20 kHz using a titanium electrode that is in close contact with the liquid food. .
このように液状食品中に電流を流すことによる通電加熱の熱的効果、および印加した高電界の電気的効果により、食品中の微生物を効率的に殺菌することができる。対象とする微生物が大腸菌のような栄養細胞の場合、高電界パルス殺菌と同様の電界効果が殺菌に大きく寄与する。 Thus, microorganisms in food can be sterilized efficiently by the thermal effect of energization heating by passing an electric current through the liquid food and the electrical effect of the applied high electric field. When the target microorganism is a vegetative cell such as Escherichia coli, the electric field effect similar to high electric field pulse sterilization greatly contributes to sterilization.
また、対象とする微生物が芽胞の場合、電気的な効果よりも熱的な効果が大きくなり、交流高電界を印加された芽胞は、短時間その温度を保持するだけで不活化され、そのときの不活化速度は加熱処理の１０倍から１００倍に達することが分かっている。 In addition, when the target microorganism is a spore, the thermal effect is greater than the electrical effect, and the spore applied with an alternating high electric field is inactivated just by holding the temperature for a short time, It has been found that the inactivation rate of can reach 10 to 100 times that of the heat treatment.
液状食品のうち、果汁や各種の茶飲料の殺菌については、上記のとおり交流高電界技術の応用が可能であった。しかし、生乳や豆乳など、タンパク質を多く含む液状食品については、摩擦により液の流れが遅くなる流路壁面に電極が密着しているため、この電極表面においてタンパク質が付着、凝固、焦げ付き等を生じる。したがって交流高電界処理を行うことが困難であった。 Among liquid foods, the application of AC high electric field technology was possible as described above for the sterilization of fruit juice and various tea beverages. However, for liquid foods that contain a lot of protein, such as raw milk and soy milk, the electrode is in close contact with the wall surface of the flow path where the flow of liquid slows down due to friction. . Therefore, it was difficult to perform AC high electric field treatment.
参考のため、図６に、流路中の牛乳に電極を介して交流高電界を印加した後の様子を示す写真を示す。この図から電極表面の一部（端部）に焦げたタンパク質が付着している。これは電極表面における液の流れが遅いためタンパク質が付着したためであり、この状態が続くと電極全面に焦げ付くことになる。 For reference, FIG. 6 shows a photograph showing a state after an alternating high electric field is applied to the milk in the flow path via an electrode. From this figure, the burnt protein is attached to a part (end part) of the electrode surface. This is because protein adheres because the liquid flow on the electrode surface is slow, and if this state continues, it will burn to the entire electrode surface.
本発明は、生乳や豆乳などタンパク質を多く含む液状食品であっても、そこに含まれる耐熱性芽胞を効果的に殺菌することができる液状食品の短波電界殺菌方法および短波電界殺菌装置を提供することを目的とする。 The present invention provides a short-wave electric field sterilization method and a short-wave electric field sterilization device for liquid foods that can effectively sterilize heat-resistant spores contained therein even in a liquid food containing a large amount of protein such as raw milk and soy milk. For the purpose.
このため、本発明に係る短波電界殺菌方法は、周波数１０ＭＨｚ〜５０ＭＨｚの電界を、電極表面に設けた絶縁薄膜を介して液状食品に印加することを特徴とする。 For this reason, the short-wave electric field sterilization method according to the present invention is characterized in that an electric field having a frequency of 10 MHz to 50 MHz is applied to the liquid food through an insulating thin film provided on the electrode surface.
前記絶縁被膜は、非粘着性かつ電気絶縁性が高い膜厚５０μｍ以下の薄膜を、電極表面に密着させるかまたは直接形成させたものが好ましい。殺菌処理可能な液状食品としては、高熱により変質する恐れのあるタンパク質を含むものが挙げられる。殺菌は、前記電界の印加により液状食品中の耐熱性の微生物を失活させることにより実施される。 The insulating coating is preferably a non-adhesive and highly insulating thin film having a thickness of 50 μm or less that is adhered to the electrode surface or directly formed. Examples of liquid foods that can be sterilized include those containing proteins that may be altered by high heat. Sterilization is performed by deactivating heat-resistant microorganisms in the liquid food by applying the electric field.
また、本発明の短波電界殺菌装置は、液状食品を通過させるための流路と、この流路を挟んで設けた少なくとも一対の電極と、電極に電界を印加するための短波電源を備え、前記流路と電極とは、非粘着性かつ電気絶縁性が高い膜厚５０μｍ以下の薄膜によって分離されていることを特徴とする。 The short wave electric field sterilization apparatus of the present invention comprises a flow path for allowing liquid food to pass through, at least a pair of electrodes provided across the flow path, and a short wave power source for applying an electric field to the electrodes, The channel and the electrode are separated by a thin film having a thickness of 50 μm or less that is non-adhesive and has high electrical insulation.
本発明の短波電界殺菌方法および短波電界殺菌装置によれば、液状食品と電極とが直接接触しないため、電極表面のたんぱく質等のスケーリングおよびその焦げを回避し、タンパク質を多く含む牛乳や豆乳などの液状食品の連続処理が可能となる。 According to the short-wave electric field sterilization method and the short-wave electric field sterilization apparatus of the present invention, since the liquid food and the electrode are not in direct contact with each other, scaling of the protein on the surface of the electrode and the burning thereof are avoided. Continuous processing of liquid food becomes possible.
以下に本発明の好適実施例を図および実施例に基づいて詳細に説明する。図１は本発明に係る短波電界殺菌装置を組み込んだ装置全体の概略図であり、図中１０は液状食品を貯留するタンク、１１はポンプ、１２は流量計、１３は温度計、１４はクーラー、１５は圧力計、５は短波電源であり、温度計１３、１３間に本発明に係る短波電界殺菌装置１が配置されている。 In the following, preferred embodiments of the present invention will be described in detail with reference to the drawings and examples. FIG. 1 is a schematic view of an entire apparatus incorporating a short-wave electric field sterilizer according to the present invention, in which 10 is a tank for storing liquid food, 11 is a pump, 12 is a flow meter, 13 is a thermometer, and 14 is a cooler. , 15 is a pressure gauge, 5 is a short wave power source, and the short wave electric field sterilizer 1 according to the present invention is disposed between the thermometers 13 and 13.
また、図２は短波電界殺菌装置を上下に分割して示した斜視図、図３は同短波電界殺菌装置の縦断面図であり、短波電界殺菌装置１は、２つのテフロン（登録商標）製のブロック２を合わせて構成され、ブロック２間に液体食品の流通路３が形成されている。また、流通路３内には、前記流路３を挟んで一対の電極４，４が設けられていて、電極４に電界を印加するための前記短波電源５が結線されている。本実施例の場合、電極４の寸法は６×２４ｍｍ、電極間距離は４ｍｍとした。 2 is a perspective view showing the short-wave electric field sterilizer divided into upper and lower parts, FIG. 3 is a longitudinal sectional view of the short-wave electric field sterilizer, and the short-wave electric field sterilizer 1 is made of two Teflon (registered trademark). The liquid food flow passage 3 is formed between the blocks 2. Further, a pair of electrodes 4 and 4 are provided in the flow path 3 with the flow path 3 interposed therebetween, and the short wave power source 5 for applying an electric field to the electrodes 4 is connected. In the case of this example, the dimensions of the electrodes 4 were 6 × 24 mm, and the distance between the electrodes was 4 mm.
そして、流路３と電極４とは、非粘着性かつ電気絶縁性が高く膜厚が５０μｍ以下の薄膜６によって分離されている。この実施例では薄膜６は電極４に密着している。流路３内の温度は前記光ファイバー温度計１３にて測定される。 The flow path 3 and the electrode 4 are separated by a thin film 6 that is non-adhesive and has high electrical insulation and a film thickness of 50 μm or less. In this embodiment, the thin film 6 is in close contact with the electrode 4. The temperature in the flow path 3 is measured by the optical fiber thermometer 13.
短波電源５は、周波数１０〜５０ＭＨｚ、さらに好ましくは２０〜４０ＭＨｚの電界を、絶縁薄膜６を介して液状食品に印加することができる能力を備えている。 The short wave power supply 5 has a capability of applying an electric field having a frequency of 10 to 50 MHz, more preferably 20 to 40 MHz to the liquid food through the insulating thin film 6.
絶縁被膜６を形成する材料としては、非粘着性かつ電気絶縁性が高いものであれば制限はない。その例としてテフロン（登録商標）等のフッ素樹脂およびポリ塩化ビニリデン（ＰＶＤＣ）を挙げることができる。また膜厚は５０μｍ以下であるが、好ましくは２０〜４０μｍである。また、薄膜６は電極４の表面に密着させるが、電極４面に薄膜形成液をコーティングすることにより直接形成させることもできる。 The material for forming the insulating coating 6 is not limited as long as it is non-adhesive and has high electrical insulation. Examples thereof include fluororesins such as Teflon (registered trademark) and polyvinylidene chloride (PVDC). Moreover, although a film thickness is 50 micrometers or less, Preferably it is 20-40 micrometers. The thin film 6 is in close contact with the surface of the electrode 4, but can also be directly formed by coating the surface of the electrode 4 with a thin film forming liquid.
液状食品に絶縁薄膜６を介して短波帯の周波数の高周波を印加すると、通電開始後、数十〜数百ミリ秒単位の短時間内に、液状食品中を流れる電流による通電加熱が行われ食品温度は１２０℃程度にまで急速加熱される。したがって、その後、たとえば１秒前後の短時間、温度を保持し直ちに冷却することで、従来の交流高電界技術と同様に液状食品中の耐熱性芽胞を効果的に殺菌することができる。 When a high frequency of a short wave band is applied to the liquid food via the insulating thin film 6, the food is heated by current flowing in the liquid food within a short time of several tens to several hundreds of milliseconds after the start of energization. The temperature is rapidly heated to about 120 ° C. Therefore, the heat-resistant spores in the liquid food can be effectively sterilized by maintaining the temperature for a short time, for example, around 1 second, and then immediately cooling it, as in the conventional AC high electric field technology.
流路３内に流すことのできる液状食品に制限はなく、果汁類、お茶類、水類、液状調味料（醤油、食用油、酢等）等を挙げることができるが、特に、タンパク質含有食品である牛乳、豆乳等に適用することで交流高電界と異なり食品が電極に直接接触しない効果を最大限に享受することができる。 There are no restrictions on the liquid food that can flow in the flow path 3, and examples include fruit juices, teas, water, liquid seasonings (soy sauce, edible oil, vinegar, etc.). When applied to milk, soy milk, etc., the effect that the food does not directly contact the electrode can be enjoyed to the maximum unlike the AC high electric field.
（実施例）
以下に具体的な実施例を説明する。
電極に密着させる絶縁薄膜として、ポリ塩化ビニリデン（ＰＶＤＣ）を使用した。ＰＶＤＣ製の薄膜は電気的に高い絶縁性を有するため、従来技術のように低い周波数（例えば２０ｋＨｚ）の交流を印加した場合、薄膜のインピーダンスが高くなり、交流の電気エネルギーを食品に通電することができなかった。
(Example)
Specific examples will be described below.
Polyvinylidene chloride (PVDC) was used as an insulating thin film that is in close contact with the electrode. Since a thin film made of PVDC has high electrical insulation, when an alternating current with a low frequency (for example, 20 kHz) is applied as in the prior art, the impedance of the thin film becomes high, and the electrical energy of alternating current is passed through the food. I could not.
しかし、図４に示すように、本発明に係る周波数の高い短波帯の電界を用い、膜厚２７μｍのＰＶＤＣ膜を介した牛乳のインピーダンスを測定したところ、周波数が高くなるほどインピーダンスが低下し、１０ＭＨｚで短波電源が出力可能なインピーダンス範囲（１６０Ω以下）内に収まることが分かった。また５０ＭＨｚを超えるとインピーダンスは低いが短波電源によって出力できなくなる。したがって、１０ＭＨｚ〜５０ＭＨｚが適当であり、このインピーダンス範囲であれば、交流の電気エネルギーを液状食品に通電することができる。 However, as shown in FIG. 4, when the impedance of milk through the 27 μm-thick PVDC film was measured using the high-frequency short-wave band electric field according to the present invention, the impedance decreased as the frequency increased, and 10 MHz. Thus, it was found that the short-wave power supply was within the impedance range (160Ω or less) that can be output. If it exceeds 50 MHz, the impedance is low, but it cannot be output by the short-wave power supply. Therefore, 10 MHz to 50 MHz is appropriate, and within this impedance range, alternating electrical energy can be applied to the liquid food.
そこで電極表面にＰＶＤＣ膜を張り、電極に周波数２８ＭＨｚ、最大出力１ｋＷの短波を印加し、流路内に毎時１２Ｌの流量で枯草菌芽胞（Ｂ．ｓｕｂｔｉｌｉｓ）を添加した牛乳を流した。この条件によれば、供給温度７０℃の牛乳を電極出口では１１５℃の温度まで上昇させ、連続１０分間以上安定運転することが可能であった。同様の方法で、豆乳についても実験を行ったが、この場合も運転が可能であった。 Therefore, a PVDC membrane was stretched on the electrode surface, a short wave with a frequency of 28 MHz and a maximum output of 1 kW was applied to the electrode, and milk with B. subtilis added thereto was flowed into the flow path at a flow rate of 12 L / hour. According to this condition, milk with a supply temperature of 70 ° C. was raised to a temperature of 115 ° C. at the electrode outlet, and it was possible to perform stable operation for 10 minutes or more continuously. An experiment was conducted on soy milk in the same manner, but in this case, the operation was possible.
本実施例の処理によって、牛乳あるいは豆乳に添加した枯草菌芽胞が２対数オーダー以上低下することが分かった。枯草菌芽胞の残存率を図５に示す。図５においてゼロは未処理を意味し、−２以下となっていることは２対数以上の効果があることを示す。この結果は、これまでにオレンジジュース中の芽胞を交流高電界処理したものと同程度であり、枯草菌芽胞の殺菌について、周波数が上昇したことによる殺菌効果の低下はなかったものと判断された。またＰＶＤＣ被膜に残留している牛乳は凝固したり焦げたりすることがなかった。 It turned out that the Bacillus subtilis spore added to the milk or the soymilk falls by 2 log orders or more by the treatment of this example. The residual rate of Bacillus subtilis spores is shown in FIG. In FIG. 5, zero means unprocessed, and being -2 or less indicates that there is an effect of 2 logarithms or more. This result was similar to that obtained by alternating high electric field treatment of spores in orange juice so far, and it was judged that there was no decrease in the bactericidal effect due to the increase in frequency for the sterilization of Bacillus subtilis spores. . The milk remaining on the PVDC coating did not coagulate or burn.
本発明の殺菌方法および殺菌装置によれば、ロングライフ牛乳程度に安全性が高く、低温殺菌牛乳程度の高品質な牛乳が製造可能となる。また、本技術で殺菌処理した生乳を加工用の原料とすることで、乳加工品の安全性を高め、消費期限を延長することが可能となる。また、本技術で豆乳の無菌化を行えば、無菌豆腐などの製品化が期待される。このように本技術の応用範囲は広く、食品産業上、重要な技術となる可能性を有している。 According to the sterilization method and sterilization apparatus of the present invention, it is possible to produce high-quality milk that is as safe as pasteurized milk and is as safe as long-life milk. In addition, by using raw milk sterilized by the present technology as a raw material for processing, it becomes possible to increase the safety of milk processed products and extend the expiration date. Moreover, if sterilization of soymilk is performed with this technology, commercialization of aseptic tofu is expected. As described above, the application range of the present technology is wide and has a possibility of becoming an important technology in the food industry.
１…短波電界殺菌装置、２…ブロック、３…液体食品流通路、４…電極、５…短波電源、６…絶縁性薄膜、１０…タンク、１１…ポンプ、１２…流量計、１３…温度計、１４…クーラー、１５…圧力計。 DESCRIPTION OF SYMBOLS 1 ... Short wave electric field sterilizer, 2 ... Block, 3 ... Liquid food flow path, 4 ... Electrode, 5 ... Short wave power supply, 6 ... Insulating thin film, 10 ... Tank, 11 ... Pump, 12 ... Flow meter, 13 ... Thermometer , 14 ... cooler, 15 ... pressure gauge.
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| JP6253086B2 (en) * | 2013-09-06 | 2017-12-27 | 東洋製罐株式会社 | Heat sterilizer |
| JP6731610B2 (en) * | 2016-09-12 | 2020-07-29 | 株式会社日清製粉グループ本社 | Liquid food heat treatment method |
| JP6918289B2 (en) * | 2017-06-08 | 2021-08-11 | 国立研究開発法人農業・食品産業技術総合研究機構 | Liquid food sterilizer and sterilization method |
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