新調理システムにおける真空調理法の安全性についての一考察

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/7929
File
Title
新調理システムにおける真空調理法の安全性についての一考察
Title Alternative
A Study on the Safety of Vacuum Cooking Method in the New Cooking System
Author
氏名 山下 由美子
ヨミ ヤマシタ ユミコ
別名 Yamashita Yumiko
氏名 溝下 あさみ
ヨミ ミゾシタ アサミ
別名 Mizoshita Asami
氏名 村田 美穂子
ヨミ ムラタ ミホコ
別名 Murata Mihoko
氏名 谷口 美佐子
ヨミ タニグチ ミサコ
別名 Taniguchi Misako
氏名 白砂 千登勢
ヨミ シラサゴ チトセ
別名 Shirasago Chitose
氏名 水井 富美恵
ヨミ ミズイ フミエ
別名 Mizui Fumie
氏名 岡田 正浩
ヨミ オカダ マサヒロ
別名 Okada Masahiro
Subject
真空調理
Vacuum cooking
新調理システム
new cooking system
細菌検査
bacterial inspection
ガスクロマトグラフィー
gas chromatography
2,4ビスフェノール
Phenol,2, 4-bis (1,1-dimethylethyl)
Abstract

In the present study,we investigated the shelf-life of vacuum cooked products, which are being increasingly utilized on many fronts, including hotel and hospital catering. We focused on important factors for food hygiene through bacterial and organoleptic testing and investigated the leaching of hazardous substances from vacuum packaging materials due to heating with steam convection ovens.
Bacterial testing detected only small amounts of general bacteria even after two weeks of storage following vacuum cooking, and no bacteria were detected on reheating. Moreover, organoleptic testing revealed no difference between food taste immediately after cooking and food taste two weeks later.
Leaching tests of vacuum packaging materials found minute amounts of phenol, 2, 4-bits (1, 1-dimethylethyl) following vacuum processing.
The present experiments did not enable to specify the shelf-life of vacuum cooked products from a food hygiene perspective; however, reheating process was found to increase the safety of vacuum cooking, which provides a superior catering method with regard to presevation quality. Conversely, although the detected amounts were small, confirmation of hazardous substances from the packaging materials used in vacuum cooking indicates the necessity of further investigation into materials and safety.
This should be important for increasing in the spread of vacuum cooking method in the future.

Journal Title
広島文化学園短期大学紀要
Volume
42
Spage
41
Epage
49
Published Date
2009-12-28
Publisher
広島文化学園短期大学
ISSN
18846769
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hbg