CN102480979A - Process for production of milk packed in container - Google Patents
Process for production of milk packed in container Download PDFInfo
- Publication number
- CN102480979A CN102480979A CN2010800358384A CN201080035838A CN102480979A CN 102480979 A CN102480979 A CN 102480979A CN 2010800358384 A CN2010800358384 A CN 2010800358384A CN 201080035838 A CN201080035838 A CN 201080035838A CN 102480979 A CN102480979 A CN 102480979A
- Authority
- CN
- China
- Prior art keywords
- milk
- container
- cow
- value
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 238000000034 method Methods 0.000 title abstract description 21
- 235000013336 milk Nutrition 0.000 title abstract description 7
- 239000008267 milk Substances 0.000 title abstract description 7
- 210000004080 milk Anatomy 0.000 title abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 17
- 235000020247 cow milk Nutrition 0.000 claims description 64
- 238000010411 cooking Methods 0.000 claims description 46
- 238000009928 pasteurization Methods 0.000 claims description 35
- 238000013459 approach Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 229910052751 metal Inorganic materials 0.000 claims description 11
- 239000002184 metal Substances 0.000 claims description 11
- 239000007921 spray Substances 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 abstract description 73
- 238000004659 sterilization and disinfection Methods 0.000 description 64
- 238000011156 evaluation Methods 0.000 description 15
- 230000015572 biosynthetic process Effects 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 8
- 238000012545 processing Methods 0.000 description 6
- 230000001133 acceleration Effects 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 3
- 230000008676 import Effects 0.000 description 3
- 239000010977 jade Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920006267 polyester film Polymers 0.000 description 2
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 2
- 229940043349 potassium metabisulfite Drugs 0.000 description 2
- 235000010263 potassium metabisulphite Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 2
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 2
- 241000283707 Capra Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000012279 drainage procedure Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000020187 evaporated milk Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/023—Preservation of milk or milk preparations by heating in packages
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A process for producing milk packed in a container, which is characterized by comprising filling milk in an air-impermeable container such as a metallic can, sealing the container, and thermally sterilizing the milk at a temperature ranging from 125 to 135 DEG C for 0.5 to 5 minutes at a F0 value of 4 or more and a C value of 65 or less while shaking the container.
Description
Technical field
The present invention relates to the manufacturing approach of container dress cow's milk, the manufacturing approach of the container that particularly can preserve for a long time at normal temperatures dress cow's milk.
Background technology
Along with popularizing of automatic selling-machine in recent years, in order to make container dress cow's milk through circulations such as automatic selling-machines, known have the container dress cow's milk that can preserve for a long time at normal temperatures.The container that can preserve for a long time at normal temperatures dress cow's milk like this must carry out pasteurization, and this pasteurization is that pressure cooking (retort) sterilization through the long period is carried out.In the patent documentation 1 a kind of manufacturing approach is disclosed for example; This method is the emulsified state that keeps butter oil for stable; The fat globule of cow's milk homogenizing to diameter below 1 micron reached more than 95%; This cow's milk is filled sealing in the air impermeability container, under 115-118 ℃ temperature heat treated 15-20 minute then.
If container dress cow's milk is carried out such pressure cooking sterilization, react the metachromasia that is called as brown stain through casein in the milk composition and lactose, also can generate the membranaceous agglutinator of Beancurd sheet shape at the head space surface element of container.Such brown stain makes degraded appearance, and membranaceous in addition agglutinator also makes degraded appearance, makes simultaneously to go into larynx sense variation when drinking cow's milk, and the commodity value of cow's milk is reduced.
When making the container dress cow's milk that to preserve for a long time at normal temperatures; As the method that prevents above-mentioned such brown stain; Method below disclosing in the patent documentation 2: in whole operations of the homogenization process before pasteurization, filling sealing process etc.; Cow's milk is handled the container that to have filled cow's milk and sealing then under 110-120 ℃ temperature pasteurization 10-30 minute in the temperature below 80 ℃.But in the patent documentation 2, do not have any open for the problem that how to solve because of the generation of the membranaceous agglutinator that produced in pasteurization 10-30 under 110-120 ℃ temperature minute.
In addition; Even as preserving the manufacturing approach of carrying out the also non-discoloring container dress of pressure cooking sterilization processing cow's milk at normal temperatures for a long time; Method below disclosing in the patent documentation 3: sodium hydrogensulfite and/or the potassium metabisulfite that in cow's milk, adds all 0.001-0.02% weight also mixes, this cow's milk carried out the homogenizing processing; Perhaps in the cow's milk that homogenizing is handled, add sodium hydrogensulfite and/or the potassium metabisulfite and the mixing of all 0.001-0.02% weight; This cow's milk is filled sealing in the air impermeability container, carry out pasteurization and handle.But in the patent documentation 3, pasteurization is (paragraph) that under 115-125 ℃ temperature, carries out through 5-30 minute sterilization processing, does not have any open for the generation problem that how to solve the membranaceous agglutinator that is produced by this pasteurization.
The purpose of patent documentation 4 is; Use the pressure cooking bactericidal assay to provide to follow good breast sense to have excellent beverage flavor and the sense of taste and, wherein disclose through the pressure cooking sterilizer and in 130 ℃ to 140 ℃ scope, carried out 8 minutes methods of heating treatment of maximum with the manufacturing approach that contains newborn tinned drink of limpid sense.But in the patent documentation 4; Containing newborn tinned drink is in coffee, cocoa, black tea, soup etc., to add breast; And be defined as and be filled in (paragraph) in the canned container; Even in an embodiment, the content of cow's milk also is no more than the 10-12% weight of jar content, is not the object of the manufacturing approach that the present invention relates to---the container dress cow's milk that can preserve for a long time at normal temperatures.Therefore, the brown stain that takes place when container carries out the pressure cooking sterilization for cow's milk itself is packed into and this problem how to tackle of generation of membranaceous agglutinator do not disclose the method for any this problem of solution.
Disclose a kind ofly when the beverage that contains plastic containers such as cow's milk dress milk composition is carried out sterilization in the patent documentation 5, container-packed beverage has been slided, prevented the method for the generation of membranaceous agglutinator thus through using heat water-spraying's formula slip pressure cooking bactericidal assay.But this method is under 124 ℃ of sterilization temperatures, to carry out 35 minutes pressure cooking sterilization (paragraph); When container contents is cow's milk; Though can prevent the generation of membranaceous agglutinator, tone can not fully keep the whiteness of cow's milk, can't satisfy target of the present invention---L
*The value more than 92, a
*The value below-1.0, b
*Value is the value (paragraph table 12) below 12.
The prior art document
Patent documentation
Patent documentation 1: the special public clear 62-19810 communique of Japan
Patent documentation 2: japanese kokai publication hei 5-227883 communique
Patent documentation 3: japanese kokai publication hei 5-137503 communique
Patent documentation 4: TOHKEMY 2001-275632 communique
Patent documentation 5: TOHKEMY 2008-220207 communique
Summary of the invention
The problem that invention will solve
The present invention is in view of the above-mentioned problem points of technology in the past, can preserve the also nondiscolouring and do not generate the manufacturing approach of the container dress cow's milk of membranaceous agglutinator of pressure cooking sterilization processing at normal temperatures for a long time even provide.
The method of dealing with problems
For solving above-mentioned problem; The inventor has carried out lucubrate and experiment repeatedly; The result finds: while if being filled the back container that vibrates of sealing in air impermeability containers such as metal can, cow's milk carries out high temperature, though handle the cow's milk nondiscolouring through the pressure cooking sterilizer; Do not generate membranaceous agglutinator yet, thereby accomplished the present invention.
That is, the of the present invention the 1st to constitute be the manufacturing approach of container dress cow's milk, it is characterized in that, cow's milk is filled sealing in the air impermeability container after, in 125-135 ℃ temperature range, carry out 0.5 minute-5 minutes F while this container is vibrated
0Value is more than 4, the C value is the pasteurization below 65.
The 2nd formation of the present invention is the manufacturing approach of container dress cow's milk; It is characterized in that; In the 1st constitutes, increase, above-mentioned pasteurization is to use the pressure cooking sterilizer of heat water-spraying's formula or hot water spray formula, and the container of having filled above-mentioned cow's milk and seal is slided in the horizontal direction and carries out.
The 3rd formation of the present invention is the manufacturing approach of container dress cow's milk, it is characterized in that, in the 1st or the 2nd constitutes, increases, and the temperature range of above-mentioned pasteurization is 125 ℃-130 ℃.
The 4th formation of the present invention is the manufacturing approach of container dress cow's milk, it is characterized in that, increases in each in above-mentioned 1-the 3rd constitutes, and above-mentioned air impermeability container is a metal can.
The invention effect
Constitute according to the 1st of the invention described above, while through making 0.5 minute-5 minutes F of container vibration in 125-135 ℃ temperature range, carrying out that fill after sealing
0Value more than 4, C value are the pasteurization below 65, and the cow's milk variable color of manufacturing is few, does not also generate the membranaceous agglutinator of Beancurd sheet shape, the container dress cow's milk of the excellence that can obtain preserving for a long time at normal temperatures.In addition,, therefore compare, can the generation of heating stink be suppressed at Min. with the pressure cooking sterilization in the past of under 110-120 ℃ temperature, carrying out 10-30 minute pasteurization because sterilizing time is short.
According to the 2nd formation of the present invention, carry out the slip sterilization of horizontal direction through the pressure cooking sterilizer that uses heat water-spraying's formula or hot water spray formula, compare with other pressure cooking method for disinfection, can the generation of membranaceous agglutinator be suppressed at Min..
According to the 3rd formation of the present invention, be 125 ℃-130 ℃ through the temperature range that makes pasteurization, need not to worry compressive resistance, can directly adopt normally used pressure cooking sterilizer.
According to the 4th formation of the present invention, use metal can as the air impermeability container, can prevent the container deformation that high temperature causes thus, the content that causes because of oxidation in the time of can also preventing container dress cow's milk is circulated at normal temperatures for a long time is corrupt.
The accompanying drawing summary
Fig. 1 is the sectional view that shows an example of the device that is used for the embodiment of the present invention method.
Fig. 2 is the sectional view that shows another example of the device that is used for the embodiment of the present invention method.
The mode that carries out an invention
Following with reference to accompanying drawing, the mode that is used for embodiment of the present invention is described.
In this specification, be called the milk beverage that the term of cow's milk comprises cow's milk, skimmed milk, modified milk, whipping cream, evaporated milk, sterilization sour milk beverage and added emulsifying agent, stabilizing agent etc.
The present invention is applicable to the manufacturing approach of the container dress cow's milk of in the air impermeability container, filling sealing; In pasteurization,, cow's milk makes 0.5 minute-5 minutes F of this container vibration in 125-135 ℃ temperature range, carrying out while being filled the sealing back in the air impermeability container
0Value is more than 4, the C value is the pasteurization below 65.The tone that should reach does, when just making the back, and L
*Value is more than 92, and is preferred more than 93, more preferably more than 94, and also preferred a
*The value for below-1.0, b
*Value is below 12.About above-mentioned sterilizing value F
0Value, F
0Value is to be Japanese rules more than 4---the minimum of defined on the food hygiene law, F
0Value is to get final product more than 4.But, depend on method for disinfection, if carry out F
0Be worth excessive pasteurization, then the whiteness of cow's milk is insufficient, has to be difficult to reach L
*The tendency of value more than 92.In addition, even to L
*Value is influence not, also is excessive sterilization, thereby meaningless.About above-mentioned C value, shown in the embodiment, the C value is promptly to obtain the above-mentioned good color tone that should reach below 65 as described later.Therefore, as stated, among the present invention, the pasteurization condition is in 125-135 ℃ temperature range, to carry out 0.5 minute-5 minutes, in this scope, sets and can realize F
0Value is that sterilizing value and the C value more than 4 is the temperature and time below 65.
C value described here is also referred to as cooking value (cooking value), is expression food composition etc. because the index of the degree of hot change (deterioration etc.) is defined by following formula:
The t=processing time, T=initial temperature, Tref=fiducial temperature (100 ℃), z=z value (25 ℃).(source: light beautiful jade テ Network ノ Block Star Network ス (light beautiful jade technical manual) 16 " pressure cooking food " 235-236 page or leaf, light beautiful jade " new food engineering change version " 60 pages " brown stain goat breast Z value ")
When sterilization temperature is lower than 125 ℃, for obtaining required F
0Value, C value, sterilizing time is elongated, is difficult to prevent fully variable color.On the other hand, if sterilization temperature surpasses 135 ℃, the pressure that then the pressure cooking sterilizer is relevant further raises, and is harsh use for the pressure cooking sterilizer of normally used formation.Therefore need to reduce the continuous use under the HTHP; Perhaps changing to the tough and tensile pressure cooking sterilizer that can tolerate continuous use constitutes; And be limited to 135 ℃ on the sterilization temperature that need not to consider compressive resistance, can directly use common employed pressure cooking sterilizer, preferred 130 ℃.
The air impermeability container that uses in the manufacturing approach as container dress cow's milk of the present invention is even from carrying out 0.5-5 minute F in above-mentioned 125-135 ℃ temperature range
0Value more than 4, the high temperature of C value below the 65 corrupt viewpoint of content also indeformable, that cause because of oxidation in the time of also can preventing container dress cow's milk is circulated are at normal temperatures for a long time considered; Metal can is best, also can use air impermeability and stable on heating plastic containers.
The method of embodiment of the present invention is according to conventional method cow's milk to be filled in the container, and the head space of container with inert gas replacements such as nitrogen and sealing, is vibrated and carries out high temperature while will fill the container of cow's milk and sealing then.The pressure cooking method for disinfection can enumerate from heat water-spraying's formula of top spray hot water or from the side with pressure cooking sterilization, steam pressurized cooking disinfection or the hot water pressure cooking sterilization etc. of the hot water spray formula of hot water spray; From suppressing the viewpoint consideration that membranaceous agglutinator generates, the pressure cooking sterilization of preferred above-mentioned heat water-spraying's formula or hot water spray formula.In addition, make the method for container vibration can be rotation, shake, the slip of preferred levels direction particularly in order to prevent the generation of membranaceous agglutinator, be preferably the pressure cooking sterilizer slip in the horizontal direction of using heat water-spraying's formula or hot water spray formula.
When carrying out sterilization through heat water-spraying's formula or hot water spray formula pressure cooking sterilizer; Before heating, sterilization, drainage procedure finish; Before and after the sterilization frame that always will be mounted with container dress cow's milk carries out or about etc. the slip of horizontal direction; Like this, can forcibly stir surface, effectively prevent the generation of membranaceous agglutinator as the cow's milk of container contents.
The sliding condition of sterilization frame is according to beverage contents and difference, and the slip number of times is set at 5 times/minute-90 times/minute scope.The slip number of times lacks than 5 times/minute, and then the static condition of content is elongated, is easy to generate the separation of fatty lactoprotein or the generation of membranaceous agglutinator, and the slip number of times is than more than 90 times/minute, and then the motion of container becomes fierce, possibly cause the overturning of container.Preferred scope is 40 times/minute-80 times/minute.Sliding stroke is preferably the scope of 50-100mm.
Acceleration during slip is preferably set to the acceleration of 0.2G-5G.When acceleration ratio 0.2G hanged down, the stirring of content was insufficient, was easy to generate the separation of fatty lactoprotein or produced membranaceous agglutinator, and acceleration surpasses 5G, and the motion that brings of then sliding becomes big, preferably adopts the formation of tough and tensile pressure cooking sterilizer.Preferred acceleration range is 0.4G-2G.
Fig. 1 and Fig. 2 are the sectional views of an example that shows the device of the method be used for embodiment of the present invention.
Fig. 1 shows the sterilization frame slide mechanism that relies on the cylinder mode.
Among Fig. 1, A1 is pressure cooking sterilizer (retort) body, and A2 is brace tables such as track.On this brace table A2, this travelling carriage A4 goes up multilayer and carries sterilization frame (pallet) A5 travelling carriage A4 via roller A3 frame, accommodates a lot of container dress cow's milk among this sterilization frame (pallet) A5 side by side.
A6 is a cylinder, and A7 is the fixed station that is used for fixing cylinder A6, and the other end of cylinder A6 is connected with the driving shaft A8 that gives prominence to from travelling carriage A4 via the sealing mechanism A9 of pressure cooking sterilizer body A1.
During driving, if drive cylinder A7, then travelling carriage A4 front-rear reciprocation movement slides the container dress cow's milk front and back that hold on the travelling carriage A4, and filler obtains stirring.
Fig. 2 representes to rely on the sterilization frame slide mechanism of crank mode.Among Fig. 2, identical inscape with Fig. 1 is used the symbolic representation identical with Fig. 1, omits its explanation.
Among Fig. 2, A10 is a motor, and A11 is the crank mechanism with motor A10 driving, and during driving, if CD-ROM drive motor A10, then travelling carriage A4 makes the front and back slip of container dress cow's milk equally and obtains stirring with Fig. 1 through crank mechanism A11 front-rear reciprocation movement.
Embodiment
[evaluation]
1. the variable color after the sterilization
Spectrophotometric color measurement instrument " CM-3500d " through ミ ノ Le タ manufacturing. reverberation is measured the L of the cow's milk after the filling sealing sterilization in metal can just
*Value, a
*Value, b
*Value.
2. the membranaceous agglutinator after the sterilization generates
Visual Confirmation has just been filled the cow's milk after the sealing sterilization in metal can membranaceous agglutinator generates degree.
[content, container, filling condition]
1. content
Commercially available 1L wrapper cow's milk is repacked.
2. container
Attenuate (the strand り ご I) processing that stretches of use is coated with polyester film on the two sides of no tin-coated steel metallic plate laminated metal sheet; Make the metal can of inner capacities 200ml; On the other hand, use the aluminium metal sheet that on face, is coated with polyester film to make crown cap as inner face side.
3. filling condition
5 ℃ of filling temps
Loading 185ml
Enclose the oxygen amount through nitrogen and steam displacement head space, making the oxygen residual quantity is below the 0.5ml.
Embodiment 1
With heat water-spraying's formula horizontal direction slip pressure cooking sterilizer; Under the condition of amplitude 75mm, sliding stroke 71rpm, the metal can of the cow's milk of packing into to be slided in beginning pressure cooking sterilization, the time that is warming up to 100 ℃ is 3 minutes; Heating-up time by 100 ℃ of reaching sterilization temperatures is 3.5 minutes; Then, under 125 ℃ of sterilization temperatures, carry out 5 minutes pasteurization, the F that the result reaches
0Value is 8.9, and the C value is 51.2.
Then, to the L of cow's milk after the above-mentioned pressure cooking sterilization
*Value, a
*Value, b
*Value and membranaceous agglutinator generate and estimate.
Embodiment 2
In embodiment 1, making sterilization temperature is that 127 ℃, sterilizing time (sterilization retention time) are 2 minutes, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 4.0, and the C value is 26.3, carries out same evaluation.
Embodiment 3
In embodiment 2, making sterilizing time (sterilization retention time) is 3 minutes, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 6.5, and the C value is 36.0, carries out same evaluation.
Embodiment 4
In embodiment 3, the amplitude that makes slip is that 210mm, sliding stroke are 50rpm, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 6.4, and the C value is 34.3, carries out same evaluation.
Embodiment 5
In embodiment 3, making sterilizing time (sterilization retention time) is 3 minutes and 20 seconds, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 7.4, and the C value is 38.8, carries out same evaluation.
Embodiment 6
In embodiment 1, making sterilization temperature is 132 ℃, and sterilizing time (sterilization retention time) is 1 minute, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 6.0, and the C value is 28.0, carries out same evaluation.
Embodiment 7
In embodiment 1, sterilizer is adopted hot water spray formula horizontal direction slip pressure cooking sterilizer, making sterilization temperature is that 127 ℃, sterilizing time (sterilization retention time) are 3 minutes, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 6.7, and the C value is 38.5, carries out same evaluation.
Embodiment 8
With steam-type horizontal direction slip pressure cooking sterilizer, under the condition of amplitude 75mm, sliding stroke 71rpm, in beginning pressure cooking sterilization, slide; The time that is warming up to 100 ℃ is 2 minutes; 100 ℃ down keep 5 minutes after, make by 100 ℃ of heating-up times that are warming up to sterilization temperature be 2.0 minutes, under 127 ℃ of sterilization temperatures, carry out 1 minute pasteurization then; As a result, the F that reaches
0Value is 5.0, and the C value is 35.1.
Then, carry out the L value of cow's milk after the above-mentioned pressure cooking sterilization and the evaluation that membranaceous agglutinator generates.
Embodiment 9
In embodiment 8, making sterilization temperature is that 135 ℃, sterilizing time (sterilization retention time) are 0.5 minute, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 11.6, and the C value is 49.3, carries out same evaluation.
Embodiment 10
In the rotary pressure cooking sterilizer of hot water, import 115 ℃ hot water, import accomplish after, when beginning to heat up, carry out the rotation that per minute 8 changes.Making the time from being directed into of 115 ℃ of hot water import to be accomplished is 3 minutes, and 115 ℃ of heating-up times to sterilization temperature are 4 minutes, under 127 ℃ of sterilization temperatures, carries out 2 minutes 3 seconds pasteurization then, the F that the result reaches
0Value is 10.9, and the C value is 58.6.
Then, carry out the L value of cow's milk after the above-mentioned pressure cooking sterilization and the evaluation that membranaceous agglutinator generates.
Comparative example 1
In embodiment 5,, carry out pasteurization, the F that the result reaches beginning not slide in the pressure cooking sterilization with heat water-spraying's formula horizontal direction slip pressure cooking sterilizer
0Value is 6.4, and the C value is 36.2, carries out same evaluation.
Comparative example 2
In embodiment 1, make that the heating-up time to sterilization temperature is 2.0 minutes from 100 ℃, making sterilization temperature is that 115 ℃, sterilizing time (sterilization retention time) are 23 minutes, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 6.2, and the C value is 102.6, carries out same evaluation.
Comparative example 3
In embodiment 8, making sterilization temperature is 132 ℃, in addition carries out pasteurization according to the same terms, the F that the result reaches
0Value is 11.6, and the C value is 60.0, carries out same evaluation.
Comparative example 4
In embodiment 8, do not slide when beginning the pressure cooking sterilization with steam-type horizontal direction slip pressure cooking sterilizer, making sterilization temperature is that 125 ℃, sterilizing time (sterilization retention time) are 6 minutes, carries out pasteurization, the F that the result reaches
0Value is 15.4, and the C value is 91.0, carries out same evaluation.
Evaluation result is as shown in table 1.
[table 1]
Claims (4)
1. the manufacturing approach of container dress cow's milk is characterized in that, cow's milk is filled sealing in the air impermeability container after, in 125-135 ℃ temperature range, carry out 0.5 minute-5 minutes F while this container is vibrated
0Value is more than 4, the C value is the pasteurization below 65.
2. the manufacturing approach of the container of claim 1 dress cow's milk is characterized in that, said pasteurization is through using the pressure cooking sterilizer of heat water-spraying's formula or hot water spray formula, and the container of having filled said cow's milk and sealing is slided in the horizontal direction and carries out.
3. the manufacturing approach of claim 1 or 2 container dress cow's milk is characterized in that the temperature range of said pasteurization is 125 ℃-130 ℃.
4. the manufacturing approach of each container dress cow's milk among the claim 1-3 is characterized in that said air impermeability container is a metal can.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009-183514 | 2009-08-06 | ||
| JP2009183514A JP5621224B2 (en) | 2009-08-06 | 2009-08-06 | Method for producing containerized milk |
| PCT/JP2010/060107 WO2011016288A1 (en) | 2009-08-06 | 2010-06-15 | Process for production of milk packed in container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102480979A true CN102480979A (en) | 2012-05-30 |
Family
ID=43544190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010800358384A Pending CN102480979A (en) | 2009-08-06 | 2010-06-15 | Process for production of milk packed in container |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5621224B2 (en) |
| CN (1) | CN102480979A (en) |
| WO (1) | WO2011016288A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5724224B2 (en) * | 2010-06-16 | 2015-05-27 | 味の素株式会社 | Sweet potato powder and method for producing the same |
| CA2862551A1 (en) * | 2012-01-03 | 2013-07-11 | Nestec S.A. | Thermally processed, shelf-stable dairy-based compositions and methods for making same |
| JP6745077B2 (en) * | 2015-08-26 | 2020-08-26 | キリンビバレッジ株式会社 | Beverage containing UHT pasteurized milk with excellent milk feel |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63105637A (en) * | 1986-10-23 | 1988-05-10 | Hokkai Can Co Ltd | Production of milk made drink packed in sealed container |
| WO1993008697A1 (en) * | 1991-10-31 | 1993-05-13 | Apv Pasilac A/S | A method of heat-treating liquid milk product |
| JPH05137503A (en) * | 1991-11-14 | 1993-06-01 | Hokkai Can Co Ltd | Production of bottled cow milk |
| JPH05227883A (en) * | 1992-02-19 | 1993-09-07 | Suntory Ltd | Production of cow's milk filled container |
| JPH1028524A (en) * | 1996-05-17 | 1998-02-03 | Snow Brand Milk Prod Co Ltd | Sterilized liquid dairy product and its production |
| CN1631184A (en) * | 2003-12-22 | 2005-06-29 | 北京三元食品股份有限公司 | Method for inhibiting brown stain of low lactose milk and products thereof |
| JP2008220207A (en) * | 2007-03-09 | 2008-09-25 | Toyo Seikan Kaisha Ltd | Method for preventing occurrence of filmy aggregate in milk component-containing drink packed in plastic container |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS584189U (en) * | 1981-07-02 | 1983-01-11 | 三菱重工業株式会社 | Spraying equipment |
-
2009
- 2009-08-06 JP JP2009183514A patent/JP5621224B2/en active Active
-
2010
- 2010-06-15 WO PCT/JP2010/060107 patent/WO2011016288A1/en active Application Filing
- 2010-06-15 CN CN2010800358384A patent/CN102480979A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63105637A (en) * | 1986-10-23 | 1988-05-10 | Hokkai Can Co Ltd | Production of milk made drink packed in sealed container |
| WO1993008697A1 (en) * | 1991-10-31 | 1993-05-13 | Apv Pasilac A/S | A method of heat-treating liquid milk product |
| JPH05137503A (en) * | 1991-11-14 | 1993-06-01 | Hokkai Can Co Ltd | Production of bottled cow milk |
| JPH05227883A (en) * | 1992-02-19 | 1993-09-07 | Suntory Ltd | Production of cow's milk filled container |
| JPH1028524A (en) * | 1996-05-17 | 1998-02-03 | Snow Brand Milk Prod Co Ltd | Sterilized liquid dairy product and its production |
| CN1631184A (en) * | 2003-12-22 | 2005-06-29 | 北京三元食品股份有限公司 | Method for inhibiting brown stain of low lactose milk and products thereof |
| JP2008220207A (en) * | 2007-03-09 | 2008-09-25 | Toyo Seikan Kaisha Ltd | Method for preventing occurrence of filmy aggregate in milk component-containing drink packed in plastic container |
Non-Patent Citations (2)
| Title |
|---|
| 史玉东等: "浅析UHT乳中耐热酶与产品质量问题的关系", 《农产品加工·学刊》 * |
| 陆淳等: "乳制品中脂肪上浮的机理及影响因素", 《中国乳品工业》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2011016288A1 (en) | 2011-02-10 |
| JP2011036134A (en) | 2011-02-24 |
| JP5621224B2 (en) | 2014-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI243647B (en) | Beverage product containing a container and a ready-to-drink beverage and process for manufacturing the same | |
| FI121160B (en) | A process for producing a aerated semi-solid spoonable dairy product | |
| JP2017018035A (en) | Alcohol-containing acidic milk beverage added phytic acid | |
| CN102480979A (en) | Process for production of milk packed in container | |
| AU2006285858B2 (en) | Process for producing fermented milk and fermented milk | |
| JP2006158385A (en) | Method for producing retort pouch food | |
| JP3547556B2 (en) | Manufacturing method of high quality containered beverage | |
| JPH01256345A (en) | Production of frothy carbonated beverage | |
| JPH1028524A (en) | Sterilized liquid dairy product and its production | |
| JP4789983B2 (en) | Method for producing sushi rice | |
| JPH0435147B2 (en) | ||
| JP3009613B2 (en) | Food in containers | |
| KR970032454A (en) | Composition of instant bean curd stew | |
| JP2006314222A (en) | Method for producing low-sugar sweet-boiled chestnut | |
| JPH11276136A (en) | Retort foods and beverages, and production thereof | |
| JPH01174363A (en) | Favorite beverage packed in hermetically sealed container | |
| JPH05137503A (en) | Production of bottled cow milk | |
| JP4098945B2 (en) | How to store food | |
| JP2004248521A (en) | Carbon dioxide-containing jelly food | |
| RU2099984C1 (en) | Composition for preparing tonic drink "pokhmelek" | |
| JP2021093949A (en) | Foamable beverage with enhanced stimulus contributing to carbonic acid feeling | |
| WO2021020591A1 (en) | Coffee beverage | |
| JP2606699B2 (en) | Yogurt dessert | |
| CN117016619A (en) | Modified yoghurt containing composite polysaccharide and preparation method thereof | |
| KR101181424B1 (en) | Method for sterilizing bottle-sauce containing cream |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120530 |