JPH07265028A - Sterilizing method - Google Patents
Sterilizing methodInfo
- Publication number
- JPH07265028A JPH07265028A JP6122594A JP6122594A JPH07265028A JP H07265028 A JPH07265028 A JP H07265028A JP 6122594 A JP6122594 A JP 6122594A JP 6122594 A JP6122594 A JP 6122594A JP H07265028 A JPH07265028 A JP H07265028A
- Authority
- JP
- Japan
- Prior art keywords
- freezing
- food
- electrostatic field
- negative electron
- sterilization
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食品、飼料、薬品など
に存在する微生物を殺菌し、衛生性および保存性を向上
させるための殺菌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 sterilizing method for sterilizing microorganisms existing in foods, feeds, medicines, etc. to improve hygiene and storability.
【０００２】[0002]
【従来の技術】凍結による殺菌（以下凍結殺菌）の研究
は以前よりなされており、例えば高野の総説（高野光
男；冷凍第５８巻第６７４号（１９８３））に詳しく述
べられている。これらの研究は冷凍魚介類に付着する食
中毒菌の殺菌や、加熱による殺菌が困難な食品の殺菌を
可能にするものとして注目されてきた。また、凍結殺菌
に関する特許も特開昭５１−１０６７５２号公報、特開
平１−２７３５７３号公報等が出願されている。2. Description of the Related Art Studies on sterilization by freezing (hereinafter referred to as freeze sterilization) have been conducted for a long time, and are described in detail in, for example, a review by Takano (Mitsuo Takano; Frozen Vol. 58, No. 674 (1983)). These studies have attracted attention as being capable of sterilizing food poisoning bacteria adhering to frozen seafood and foods that are difficult to sterilize by heating. Patents relating to freeze sterilization have also been filed in Japanese Patent Application Laid-Open Nos. 51-106752 and 1-273573.
【０００３】[0003]
【発明が解決しようとする課題】前述の高野の文献によ
れば、通常の凍結による殺菌効果は、微生物の細胞外凍
結によるもの考えられている。しかしながら単に凍結さ
せただけでは凍結殺菌の殺菌力は弱いものであり、その
効果を実用レベルにまで高めるためには、種々の条件設
定が必要である。前述の高野の総説によれば、効果的に
微生物を殺す為には、緩慢な冷却速度を用いること、殺
菌剤等の添加物の併用等が挙げられている。また、特開
昭５１−１０６７５２号公報にはキレート剤、界面活性
剤、抗菌性物質の使用が記述されており、また特開平１
−２７３５７３号公報にはプロタミンの使用が記述され
ている。しかし、添加物の併用は安全上および風味の点
から限界が有る。また、緩慢凍結を行う場合、温度調節
が難しいという問題点があった。本発明は、凍結殺菌を
行う場合に、添加物を用いずに、安定した緩慢凍結を行
い、殺菌効果が著しい凍結殺菌方法を提供することを課
題とする。According to the above-mentioned document of Takano, it is considered that the normal bactericidal effect by freezing is due to extracellular freezing of microorganisms. However, the sterilizing power of freeze sterilization is weak when it is simply frozen, and various conditions must be set in order to raise the effect to a practical level. According to the above-mentioned review by Takano, in order to effectively kill microorganisms, a slow cooling rate is used, and additives such as bactericides are used in combination. Further, JP-A-51-106752 describes the use of a chelating agent, a surfactant and an antibacterial substance.
-273573 describes the use of protamine. However, the combined use of additives is limited in terms of safety and flavor. Further, there is a problem in that temperature control is difficult when performing slow freezing. It is an object of the present invention to provide a freeze sterilization method in which stable slow freezing is performed without using an additive when freeze sterilization is performed and a sterilizing effect is remarkable.
【０００４】[0004]
【課題を解決するための手段】本発明は、食品等に高圧
誘導静電場法による陰電子を付加しながら、少なくとも
食品等の氷結点より低い温度で凍結する殺菌方法であ
る。The present invention is a sterilization method of freezing at a temperature lower than at least the freezing point of food or the like while adding anions to the food or the like by the high-voltage induction electrostatic field method.
【０００５】以下、図面を用いて詳細に説明する。本発
明による装置の一例を図１に示した。図中１の静電場誘
電法による陰電子発生装置による陰電子発生条件は、高
圧静電トランス１次側が１００Ｖ・０．０２Ａ〜０．３
Ａに対し、２次側電圧は５０００Ｖ〜２００００Ｖであ
る。本装置を用いて１モル濃度の食塩水溶液１０ｍｌの
凍結温度の推移を測定した結果を図２に示した（庫内温
度−８０℃、１次側電流値０．０９Ａ（１００Ｖ））。
陰電子を付加しなかった場合に比べ、付加した場合は−
２１．８℃の食塩水の共晶点の通過時間が極端に長くな
っており，凍結速度が低下することが示されている。こ
れより、凍結を高圧誘導静電場法による陰電子を付加し
た条件下で行うと殺菌効果が向上する理由として、これ
らの影響により凍結速度が低下するためであることが示
唆される。A detailed description will be given below with reference to the drawings. An example of a device according to the invention is shown in FIG. In the figure, the condition of anion generation by the anion generator by the electrostatic field dielectric method is 100 V 0.02 A to 0.3 V on the primary side of the high voltage electrostatic transformer.
For A, the secondary side voltage is 5000V to 20000V. The results of measuring changes in the freezing temperature of 10 ml of a 1 molar saline solution using this apparatus are shown in FIG. 2 (internal temperature −80 ° C., primary current value 0.09 A (100 V)).
Compared to the case where no anion was added,
It has been shown that the transit time of the eutectic point of saline at 21.8 ° C. is extremely long, and the freezing rate decreases. From this, it is suggested that the freezing rate is lowered by these influences as the reason that the bactericidal effect is improved when the freezing is performed under the condition that anions are added by the high voltage induction electrostatic field method.
【０００６】本発明の冷凍庫の冷却方式は、目的の温度
に設定できるものであれば、その方式は問わない。冷凍
をする方法としては二次冷媒を用いない直接方式（空気
凍結法）と、二次冷媒を用いる間接方式に大別される。
二次冷媒としては必要とする温度以下に凝固点を持つも
のであり、例えば食塩，塩化カルシウム，塩化カルシウ
ム，塩化マグネシウム，メチルアルコール，エチルアル
コール，エチレングリコール，プロピレングリコール，
グリセリン，蔗糖，転化糖などの水溶液が使用可能であ
る。図３に二次冷媒を用いる装置の概略を示した。本発
明による殺菌方法に使用する装置は、前述の本発明によ
る装置の他，冷凍倉庫等に陰電子付与装置を設置し行っ
ても構わない。The cooling system for the freezer of the present invention is not limited as long as it can be set to a desired temperature. Freezing methods are roughly classified into a direct method that does not use a secondary refrigerant (air freezing method) and an indirect method that uses a secondary refrigerant.
The secondary refrigerant has a freezing point below the required temperature, for example, sodium chloride, calcium chloride, calcium chloride, magnesium chloride, methyl alcohol, ethyl alcohol, ethylene glycol, propylene glycol,
An aqueous solution of glycerin, sucrose, invert sugar, etc. can be used. FIG. 3 shows an outline of an apparatus using a secondary refrigerant. The apparatus used for the sterilization method according to the present invention may be an apparatus for providing a negative electron in a refrigerating warehouse or the like in addition to the apparatus according to the present invention described above.
【０００７】本発明に利用可能な温度範囲の最高温度
は、食品類の氷結点より低い温度であり、各々の食品中
に含まれる溶質により規定される。本発明による殺菌方
法では、例えば食塩水であれば−２１．８℃の共晶点を
通過することにより効率良く殺菌できるものであるが、
食品類は多成分系であることから、好ましくは−３０℃
以下の雰囲気下で凍結することが好ましい。なお、解凍
方法は現在用いられている何れの解凍方法も利用可能で
あるが、後述する特開平２−２５７８６７号公報の装置
を利用すると食品類の劣化が無く効率的に解凍が可能で
ある。The maximum temperature in the temperature range applicable to the present invention is a temperature lower than the freezing point of foods and is defined by the solute contained in each food. In the sterilization method according to the present invention, for example, saline can be efficiently sterilized by passing through a eutectic point of −21.8 ° C.
Since foods are multi-component systems, it is preferably -30 ° C.
It is preferable to freeze under the following atmosphere. As the thawing method, any thawing method currently used can be used, but if the apparatus of Japanese Patent Laid-Open No. 2-257867 described later is used, the food can be thawed efficiently without deterioration.
【０００８】食品等に対し、高圧誘導静電場法による陰
電子を付加する装置としては，特開平２−２５７８６７
号公報，特開平４−１６９１７４号公報に記述されてい
る。特開平２−２５７８６７号公報には、高圧誘導静電
場法による陰電子を付加しながら−３℃〜３℃の雰囲気
下で品温を上げることなく速やかに、かつ鮮度を保った
まま解凍が行われる事例が、また、特開平４−１６９１
７４号公報にはパンの発酵，熟成等が効率的に行われる
事例が記述されている。以上の様に高圧誘導静電場法に
よる陰電子の食品に対する付加は，優れた効果を生み出
しているが，殺菌を目的とした凍結にこれを用いたのは
本発明者等が最初でる。A device for adding an anion to a food or the like by the high-voltage induction electrostatic field method is disclosed in JP-A-2-257867.
Japanese Patent Laid-Open No. 4-169174. Japanese Unexamined Patent Publication No. 2-257867 discloses a method of thawing quickly and keeping freshness under an atmosphere of −3 ° C. to 3 ° C. while adding negative electrons by a high-voltage induction electrostatic field method, while maintaining freshness. In addition, there is a case described in JP-A-4-1691.
Japanese Patent Publication No. 74 describes an example in which fermentation and aging of bread is efficiently performed. As described above, the addition of anion electrons to foods by the high-voltage induction electrostatic field method has produced an excellent effect, but the present inventors are the first to use this for freezing for the purpose of sterilization.
【０００９】[0009]
＜実施例１＞輸入冷凍エビの２０検体中６検体より大腸
菌（fecal coliforms ）が検出された。このエビを使用
し冷凍エビフライ（冷凍前非加熱・加熱後摂取）を作製
した。この際、図１の装置を使用し、実施例として陰電
子付加下で、また比較例として陰電子を付加しないでそ
れぞれ凍結した。設定温度は−３０℃、陰電子の発生条
件は一次側０．０９Ａ，１００Ｖである。凍結完了後の
大腸菌は静電場付与したものは２０検体中０であったの
に対し、静電場を付与しなかったものは２０検対中５検
体より大腸菌が検出された。<Example 1> E. coli (fecal coliforms) was detected in 6 out of 20 samples of imported frozen shrimp. Frozen shrimp fried (unheated before freezing and ingested after heating) was prepared using this shrimp. At this time, the apparatus of FIG. 1 was used and frozen as an example under an anion addition and as a comparative example without anion addition. The set temperature is −30 ° C., and the condition for generating an anion is 0.09 A, 100 V on the primary side. After completion of freezing, Escherichia coli was 0 in 20 specimens to which an electrostatic field was applied, whereas E. coli was detected in 5 specimens out of 20 specimens to which an electrostatic field was not applied.
【００１０】＜実施例２＞生酒（加熱殺菌および濾過殺
菌処理を行っていない日本酒）を３００ｍｌずつ３０本
のポリエチレン容器に分取し密栓をした。１０本は処理
をしないまま、別の１０本は陰電子を付加しないで−８
０℃の雰囲気下で凍結させた後解凍し、残りの１０本は
陰電子付加条件が一時側０．０９、１００Ｖの条件下で
−８０℃の雰囲気下で凍結した後解凍し、それぞれ３０
℃で１週間保存し、開封し、内容物を観察した。その結
果、そのまま凍結したものは１０本全てに、静電場処理
を行わずに凍結したものは１０本中７本に白濁や異臭の
発生が認められたのに対し、静電場処理を施しながら凍
結したものは１０本中全てに異常は認められなかった。<Example 2> 300 ml of undiluted sake (Japanese sake not subjected to heat sterilization and filtration sterilization) was dispensed into 30 polyethylene containers and sealed. 10 are left untreated, the other 10 are not added negative electrons -8
After freezing in an atmosphere of 0 ° C. and thawing, the remaining 10 tubes were thawed after freezing in an atmosphere of −80 ° C. under an anion addition condition of 0.09 and 100 V on the temporary side.
The contents were stored at 0 ° C for 1 week, opened, and the contents were observed. As a result, white turbidity and offensive odor were observed in all 10 of the frozen specimens that had been frozen and 7 of 10 frozen specimens that had not been subjected to electrostatic field treatment. No abnormality was found in all of the 10 samples.
【００１１】[0011]
【発明の効果】以上述べたように本発明による殺菌方法
および殺菌装置を用いることにより、繁雑な温度制御を
しなくても凍結殺菌効果を得ることが可能となった。As described above, by using the sterilizing method and the sterilizing apparatus according to the present invention, it becomes possible to obtain a freeze sterilizing effect without complicated temperature control.
【００１２】[0012]
【図１】本発明に用いる殺菌装置の説明図である。FIG. 1 is an explanatory diagram of a sterilizing apparatus used in the present invention.
【図２】本発明による殺菌効果の原理を示した説明図で
ある。FIG. 2 is an explanatory diagram showing the principle of the bactericidal effect according to the present invention.
【図３】本発明に用いる殺菌装置の別の説明図である。FIG. 3 is another explanatory view of the sterilizer used in the present invention.
１…陰電子発生装置 ２…冷凍機 ３…導電部 ４…絶縁部 ５…被殺菌物 ６…処理室 ７…静電場を付与した場合の凍結温度曲線 ８…静電場を付与しなかった場合の凍結温度曲線 ９…陰電子発生装置 10…冷凍装置 11…導電部 12…絶縁部 13…被殺菌物 14…二次冷媒 DESCRIPTION OF SYMBOLS 1 ... Anion generator 2 ... Refrigerator 3 ... Conductive part 4 ... Insulating part 5 ... Sterilization object 6 ... Processing chamber 7 ... Freezing temperature curve when an electrostatic field is applied 8 ... When an electrostatic field is not applied Freezing temperature curve 9 ... Electron generator 10 ... Refrigerator 11 ... Conductive part 12 ... Insulating part 13 ... Disinfectant 14 ... Secondary refrigerant
Claims (1)
付加しながら、少なくとも食品等の氷結点より低い温度
で凍結することを特徴とする殺菌方法。1. A sterilization method comprising freezing at a temperature lower than the freezing point of at least food or the like while adding negative electrons to the food or the like by the high-voltage induction electrostatic field method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6122594A JPH07265028A (en) | 1994-03-30 | 1994-03-30 | Sterilizing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6122594A JPH07265028A (en) | 1994-03-30 | 1994-03-30 | Sterilizing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07265028A true JPH07265028A (en) | 1995-10-17 |
Family
ID=13165062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6122594A Pending JPH07265028A (en) | 1994-03-30 | 1994-03-30 | Sterilizing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07265028A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0968662A1 (en) * | 1997-03-17 | 2000-01-05 | Akinori Ito | Method and equipment for treating electrostatic field and electrode used therein |
| WO2001024647A1 (en) * | 1999-10-01 | 2001-04-12 | Abi Limited | Method and apparatus for quick freezing |
| WO2001076395A1 (en) * | 2000-04-10 | 2001-10-18 | Satoru Akazawa | Method and device for freezing food |
| WO2003038355A1 (en) * | 2001-11-01 | 2003-05-08 | Abi Co.,Ltd. | Highly-efficient freezing apparatus and highly-efficient freezing method |
| US11766039B2 (en) | 2017-06-28 | 2023-09-26 | Sci-Group As | Freezing of biological material |
-
1994
- 1994-03-30 JP JP6122594A patent/JPH07265028A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0968662A1 (en) * | 1997-03-17 | 2000-01-05 | Akinori Ito | Method and equipment for treating electrostatic field and electrode used therein |
| EP0968662A4 (en) * | 1997-03-17 | 2001-10-10 | Akinori Ito | Method and equipment for treating electrostatic field and electrode used therein |
| WO2001024647A1 (en) * | 1999-10-01 | 2001-04-12 | Abi Limited | Method and apparatus for quick freezing |
| US6250087B1 (en) | 1999-10-01 | 2001-06-26 | Abi Limited | Super-quick freezing method and apparatus therefor |
| WO2001076395A1 (en) * | 2000-04-10 | 2001-10-18 | Satoru Akazawa | Method and device for freezing food |
| WO2003038355A1 (en) * | 2001-11-01 | 2003-05-08 | Abi Co.,Ltd. | Highly-efficient freezing apparatus and highly-efficient freezing method |
| US11766039B2 (en) | 2017-06-28 | 2023-09-26 | Sci-Group As | Freezing of biological material |
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