CN115426900A - Method and apparatus for producing soup to be filled in container - Google Patents
Method and apparatus for producing soup to be filled in container Download PDFInfo
- Publication number
- CN115426900A CN115426900A CN202180028793.6A CN202180028793A CN115426900A CN 115426900 A CN115426900 A CN 115426900A CN 202180028793 A CN202180028793 A CN 202180028793A CN 115426900 A CN115426900 A CN 115426900A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B3/00—Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
- B65B3/04—Methods of, or means for, filling the material into the containers or receptacles
Abstract
The method for producing a soup (100) to be filled into a container comprises: cleaning the container (103); supplying a blending liquid (121) of a product soup (102) stored in a blending tank (13) into a cleaned container (103); supplying a freeze-dried solid material (122) that produces a soup (102) together with the mixed liquid (121) into a container (103) that is cleaned prior to the mixed liquid (121) being filled or into a container (103) that is filled with the mixed liquid (121); sealing a container (103) filled with a mixed liquid (121) and a solid material (122); the sealed container (103) is subjected to a cooking process.
Description
Technical Field
The present invention relates to a method and an apparatus for producing soup to be filled in a container.
Background
For example, as disclosed in Japanese patent application laid-open No. 8-9938, a food packed in a container has been known. As such a food to be packaged in a container, soup to be packaged in a container is known. Soup to be filled into a container is produced by cooking the container together with the soup after filling the container with the soup and sealing the container. The soup blend liquid is stored in the preparation tank, and is supplied to the container through a supply line including a pipe and the like connected to the preparation tank.
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication No. 8-9938
Disclosure of Invention
Technical problem to be solved by the invention
The soup filled in the container may have a strong smell or color depending on the type of the soup. Therefore, there is a possibility that the odor or color of the blending liquid adheres to the blending tank or the piping to contaminate the supply line. After the soup is produced, it may be necessary to replace piping and the like of the production line.
In addition, when the contents include pulp and spices, these raw material sources stick or precipitate in piping or the like, and therefore, the number of washing steps is increased, and much time is required.
Accordingly, an object of the present invention is to provide a method and an apparatus for producing soup filled in a container, which can prevent contamination of a preparation tank and a pipe.
Technical solution for solving technical problem
According to an aspect of the present invention, a method for manufacturing soup filled in a container includes: cleaning the container; supplying a blending liquid of the prepared soup stored in a blending tank to the cleaned container; supplying a freeze-dried solid material that produces the soup together with the mixed liquid to the container that is washed before the mixed liquid is filled or to the container filled with the mixed liquid; sealing the container filled with the mixed liquid and the solid material; and (4) carrying out cooking treatment on the sealed container.
According to one aspect of the present invention, an apparatus for producing soup filled in a container includes: a washer that washes the container; a blending tank for storing a blended liquid for forming a soup; a liquid filling machine that fills the container with the mixed liquid; a pipe for supplying the blended liquid in the blending tank to the liquid filling machine; a particle filling machine which is provided on at least one of a primary side and a secondary side of the liquid filling machine on the secondary side of the cleaner and supplies a freeze-dried solid matter that generates the soup together with the mixed liquid to the container; a sealing machine for sealing the container filled with the blending liquid and the solid material; a retort processor which performs a retort process on the sealed container.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, there can be provided a method and an apparatus for producing soup filled in a container, which can prevent contamination of a preparation tank and a pipe.
Drawings
Fig. 1 is an explanatory view schematically showing the configuration of an apparatus for producing soup filled in a container according to an embodiment of the present invention.
Fig. 2 is a flowchart showing an example of the method for producing soup filled in the container.
FIG. 3 is an explanatory view showing an example of blending of soups used in the evaluation test.
Fig. 4 is an explanatory view showing the results of a first evaluation test and a second evaluation test for each example of the solid material used for the soup filled in the container.
Fig. 5 is a graph showing the results of the second evaluation test.
Fig. 6 is a graph showing the result of the second evaluation test in an enlarged manner.
Detailed Description
Hereinafter, a device 1 and a method for producing a soup 100 filled in a container according to an embodiment of the present invention will be described with reference to fig. 1 to 6.
Fig. 1 is an explanatory diagram schematically showing the configuration of an apparatus 1 for producing soup 100 filled in a container according to an embodiment of the present invention, and fig. 2 is a flowchart showing an example of a method for producing soup 100 filled in a container. Fig. 3 is an explanatory view showing an example of blending of the soup 102 used in the evaluation test of the solid material 122 of the soup 100 filled in the container, fig. 4 shows test results of the first evaluation test and the second evaluation test of the solid material of each example in the evaluation test, fig. 5 is a graph showing the result of the second evaluation test, and fig. 6 is a graph showing the graph of fig. 5 in an enlarged manner.
The manufacturing apparatus 1 shown in fig. 1 is configured to manufacture soup 100 filled in a container.
(soup in container 100)
First, the soup 100 filled in the container will be explained.
As shown in fig. 1, soup 100 filled in a container is formed by packaging soup 102 in a packaging container (container) 101. The packaged soup 100 is produced by sealing soup 102 in a packaging container 101 and sterilizing the soup by a retort process.
Specifically, the soup 100 to be filled into a container includes a packaging container 101 and a soup 102 sealed in the packaging container 101. The packaging container 101 is formed to be sealable. The packaging container 101 has heat resistance against the temperature at which the soup 102 is subjected to the boiling treatment. The packaging container 101 is a retort-type container, a pouch-type packaging bag, a cup, a bottle, a PET bottle, or the like, which can be subjected to retort processing. In the present embodiment, the packaging container 101 is, for example, a can body formed of a metal material. Hereinafter, the packaging container 101 will be described as a can body 101.
As shown in fig. 1, the can body 101 includes a trunk 111, a lid 112, and a bottom 113. The inner pressure of can 101 is reduced to a predetermined pressure in a state in which soup 102 is packed, and then sealed.
The can body 101 is a packaging container called a so-called three-piece welded can in which a lid body 112 and a bottom body 113 are fixed to a trunk 111 by crimping, for example.
The trunk 111 is formed in a cylindrical shape, and a lid 112 and a bottom 113 are fixed to both open ends thereof, respectively.
The lid 112 is formed of a flat plate material formed of a metal material such as an aluminum alloy or a steel material. The lid 112 is air-tightly fixed to the trunk 111 by a flange portion provided on the outer periphery and folded over one open end of the trunk 111. For example, the lid body 112 is called a so-called retention on can (SOT) lid, and has a tab, and the score line is broken by operating the tab to form a drinking opening.
The base body 113 is formed by a flat plate material formed of a metal material such as an aluminum alloy or a steel material. The bottom body 113 is formed in a disk shape, and is air-tightly fixed to the trunk 111 by a flange portion of an outer periphery thereof being folded with the other open end of the trunk 111.
In this can body 101, a material of soup 102 is filled into a container body (vessel) 103 in which a body 111 and a lid body 112 or the body 111 and the bottom body 113 are combined, and then the bottom body 113 or the lid body 112 is folded.
The soup 102 is produced by blending raw materials. The soup 102 contains, for example, any of a substance having a strong odor and/or color and a substance contained as granules. Examples of the content include spices, herbs, and pulp. That is, these contents are specific contents that may contaminate the production line due to odor and color adhering to the production line such as piping or particles such as pulp and spices remaining in the production line, and in order to distinguish them from other raw materials (contents) constituting the soup 102, the contents will be described as specific contents in the following in the present embodiment. Further, the pulp herein refers to, for example, grains of fruits, fibers of vegetables, and the like. Typical examples of the soup 102 include curry soup.
As shown in fig. 1, soup 102 is produced by, for example, mixing a blending liquid 121 and a solid material 122 obtained by freeze-drying and solidifying a specific content. The soup 102 is dissolved in the mixed liquid 121 by the solid material 122 to reach the product characteristic values such as pH, salt concentration, sugar degree, etc.
The mixed liquid 121 is prepared from the raw materials of the soup 102 except for the specific content.
The solid material 122 is produced by freeze-drying the specific content. That is, the solid material 122 is a material of the soup 102 solidified by freeze-drying a specific content. The solid material 122 contains a binder for solidification in addition to the above-mentioned specific content as a raw material of the soup 102. The binder contains at least one of a polysaccharide, a thickener, a protein, and an additive for producing a crosslinked structure. Typical examples of the binder include cellulose, starch, dextrin, and the like.
The solid material 122 includes, for example, at least one of spices, herbs, seasonings, and pulp. In the present embodiment, since the soup 102 is curry soup, the solid material 122 is a solid material obtained by adding a binder to a spice and freeze-drying and solidifying the mixture.
(apparatus 1 for producing soup 100 filled in container)
Next, an apparatus 1 for producing soup 100 filled in a container will be described with reference to fig. 1.
The manufacturing apparatus 1 includes a cleaning device 11, a liquid filling device 12, a preparation tank 13, a pipe 14, a pellet filling device 15, a sealing device 16, a retort processing device 17, and a conveying device 18. The manufacturing apparatus 1 is installed in a factory, and constitutes a production line of soup 100 loaded in a container.
The washer 11 is a washer for washing the container body 103 of the can body (packaging container) 101 before being filled with the raw material of the product soup 102. For example, the container body 103 before filling the raw material of the produced soup 102 is formed by integrally folding the trunk 111 and the lid 112.
The liquid filling machine 12 is a so-called filler (filler) for filling a predetermined amount of liquid into the container body 103. In the present embodiment, the liquid filling machine 12 fills the container body 103 with a constant amount of the blending liquid 121 supplied from the blending tank 13.
The preparation tank 13 stores the preparation liquid 121. The preparation tank 13 may be used for preparing the preparation liquid 121, or may have a function of measuring a raw material of the preparation liquid 121 and preparing a predetermined amount of the measured raw material. The pipe 14 supplies the blending liquid 121 stored in the blending tank 13 to the liquid filling machine 12. The preparation tank 13 and the pipe 14 constitute a supply line of the preparation liquid 121 to the liquid filling machine 12.
The particle filling machine 15 fills the solid material 122 into the container body 103. The solid material 122 filled into the container body 103 by the pellet filling machine 15 may be solidified by a freeze-drying device for freeze-drying in advance, and the solid material 122 may be supplied to the pellet filling machine 15. The manufacturing apparatus 1 may be configured to have the freeze-drying apparatus and connect the freeze-drying apparatus and the pellet-filling machine 15 with a conveying line of the solidified solid material 122. In the present embodiment, the pellet-filling machine 15 includes a storage 15a that stores the solid material 122, and a production line 15b that conveys a predetermined number of the solid materials 122 from the storage 15 a.
The particle packing machine 15 is provided on the secondary side of the washer 11. The particle filler 15 is provided on the primary side or the secondary side of the liquid filler 12. The particle packing machine 15 may be provided on both the primary side and the secondary side of the liquid packing machine 12. For example, in fig. 1, for the sake of convenience of explanation, an example is shown in which the particle fillers 15 are disposed on the primary side and the secondary side of the liquid filler 12, but when the particle fillers 15 are provided on the primary side or the secondary side of the liquid filler 12, the explanation will be given assuming that one of the two particle fillers 15 in fig. 1 is not present.
The sealing machine 16 seals the packaging container 101 filled with the blending liquid 121 and the solid material 122. In the present embodiment, the sealing machine 16 seals the can body 101 by folding the bottom body 113 over the container body 103 including the trunk 111 and the lid body 112.
The cooking machine 17 performs cooking on the can 101 filled with the blending liquid 121 and the solid material 122 and sealed. The cooking processor 17 includes a cooking pot, and performs cooking sterilization by heating the pot body 101 housed in the cooking pot at a predetermined temperature for a predetermined time. The cooking processor 17 performs, for example, cooking processing while the can body 101 housed in the cooking pot is still in a stationary state, or performs cooking processing while stirring the can body 101 housed in the cooking pot by having a stirring function of rotating or swinging the can body 101.
The conveying device 18 conveys the container 103 to the washer 11, the liquid filling machine 12, the pellet filling machine 15, the sealing machine 16, and the cooking processor 17 in this order from the collecting unit 18a in which the plurality of containers 103 are collected, for example. The conveying device 18 is, for example, a conveyor formed of rollers, belts, or the like. The conveying device 18 constitutes a conveying line between the devices of the container body 103. The conveying device 18 may be configured to convey the bottom body 113 that seals the container body 103, in the sealing machine 16.
(method for producing soup 100 filled in container)
Next, a method for producing the soup 100 filled in the container will be described with reference to a flowchart shown in fig. 2.
First, the container body (container) 103, which is not provided with the bottom body 113 (or the lid body 112) and is formed by the trunk 111 and the lid body 112 (or the bottom body 113) and is open on one side, is conveyed to the washer 11 by the conveying device 18. The washer 11 washes the container body 103 carried to the washer 11 by the carrying device 18 (step ST 11).
Subsequently, the container 103 cleaned by the washer 11 is conveyed to the liquid filling machine 12 and the pellet filling machine 15 by the conveying device 18. Then, the liquid filling machine 12 and the pellet filling machine 15 fill the mixing liquid 121 and the solid material 122 into the container body 103, respectively (step ST 12). Specifically, the liquid filling machine 12 fills a predetermined amount of the blending liquid 121 supplied from the blending tank 13 through the pipe 14 into the container 103 to be conveyed. The pellet filling machine 15 fills a predetermined amount of the solid material 122 into the container 103 to be conveyed.
The order of filling the blending liquid 121 and the solid material 122 can be set as appropriate. That is, when the particle filler 15 is disposed on the primary side of the liquid filler 12, the solid material 122 is filled into the container 103, and then the mixed liquid 121 is filled into the container 103. When the particulate filler 15 is disposed on the secondary side of the liquid filler 12, the blending liquid 121 is filled into the container 103, and then the solid material 122 is filled into the container 103. When the particle filling machine 15 is disposed on each of the primary side and the secondary side of the liquid filling machine 12, the solid material 122 is filled into the container 103, the mixed liquid 121 is filled into the container 103, and the solid material 122 is filled into the container 103.
The blended liquid 121 is blended in the blending tank 13 or a tank different from the blending tank 13. The size of the solid material 122 is set to a predetermined size, and the granule filling machine 15 fills the container 103 with a predetermined number. The size and the number of filled solid materials 122 are appropriately set. The solid material 122 is filled into the packaging container 101 together with the blending liquid 121, and is formed so as to be able to suppress dissolution and homogenization in the blending liquid 121 at the time of a later-described cooking process, and crushing during storage, transportation, and filling until the container body 103 is filled with the particulate filler 15. The solid material 122 is set to have a shape that can secure a surface area and a shape that can be easily filled into the packaging container 101, and is, for example, cylindrical, columnar, or spherical, but may have a prism shape or another shape.
Subsequently, the container 103 filled with the blending liquid 121 and the solid material 122 is conveyed to the sealing machine 16 by the conveying device 18. Then, the sealer 16 seals the container body 103 (packaging container 101) (step ST 13). As in the case of the packaging container 101 of the present embodiment, when the packaging container 101 is the can body 101, the sealing machine 16 seals the can body 101 by disposing the bottom body 113 on the container body 103 and folding the bottom body 113 over the trunk 111 of the container body 103.
Subsequently, the conveying device 18 conveys the sealed can body 101 to the retort processing machine 17. The retort processing machine 17 performs retort processing on the sealed can 101 (step ST 14). For example, the retort processing machine 17 heats the sealed can 101 at a predetermined temperature for a predetermined time to perform retort sterilization, and dissolves the solid matter 122 in the mixing liquid 121.
Here, the dissolution of the solid material 122 into the mixed liquid 121 is dissolution by the boiling process or dissolution by the boiling process and stirring of the mixed liquid 121 and the solid material 122 caused by rotation or oscillation of the tank 101 in the boiling process.
Next, the can body 101 is cooled in the retort processing machine 17 or outside the retort processing machine 17 (step ST 15). The cooling of the tank 101 may be natural cooling or forced cooling using a cooling machine. Through these steps, soup 100 filled in a container is produced.
(evaluation test of solid Material 122)
Next, an example and an evaluation test of the solid material 122 as a part of the material of the soup 102 filled into the container body 103 by the granule filling machine 15 will be described with reference to fig. 3 to 5.
In the present evaluation test, the solid material 122 was produced by mixing a specific content of the soup 102 with a binder and freeze-drying the mixture. As an evaluation test of the solid material 122, the easy solubility (solubility) and the difficult crushing degree (strength) of the blend liquid 121 during the retort treatment were evaluated. In the evaluation test, the solid material 122 is shaped into, for example, a prism shape. However, in the case of mass-producing the soup 100 filled in the container, a shape capable of securing a surface area and a shape that can be easily filled into the packaging container 101 are preferable.
The solubility (solubility) and the degree of difficulty in crushing (strength) of the solid material 122 in the blending liquid 121 are required to be changed depending on the type of the raw material of the solid material 122, the shape of the solid material 122, the type of the binder, the type of the blending liquid 121, the conditions such as the temperature and time of the retort treatment, and the state of the packaging container 101 during the retort treatment, such as standing, rotation, and swing, and each example of the evaluation test is an example of the solid material 122.
(an example of the raw Material of soup 102)
First, fig. 3 shows an example of raw materials of the soup 102 and an example of blending the mixed liquid 121 and the solid material 122 of each raw material. Further, as an example of the soup 102, an example of curry soup will be described.
As shown in fig. 3, examples of the raw materials of the soup 102 include vegetable paste, vegetable/fruit paste, emulsified oil and fat, nut paste, curry paste, coconut milk powder, honey, vegetable essence, salt, curry powder/spices, chicken essence powder, thickener, pH adjuster, emulsifier, flavor oil, antioxidant (vitamin C), and water. The material of the soup 102 is not limited to the above, and may include various materials or solid ingredients such as granular corn in addition to the above materials.
The solid material 122 is formed by freeze-drying curry paste, curry powder, spices, and flavor oil as the spice as the specific content in the material of the soup 102. The mixed liquid 121 is mixed with raw materials other than the raw materials contained in the solid material 122.
(examples of the solid material 122)
Next, as an example of the solid material 122 used in the soup 102, the solid material 122 of the following examples 1 to 11 was produced and subjected to an evaluation test. The solid material 122, the evaluation test, and the results of the evaluation test in examples 1 to 11 are described below.
In each example, the solid material 122 is formed by adding dextrin as a binder, which is a shape-retaining reinforcing additive, to the raw material corresponding to the spice among the raw materials of the soup 102, molding the mixture into a prism shape, and freeze-drying the prism shape.
(example 1)
The solid material 122 in example 1 was formed by blending a predetermined amount of dextrin as a binder in 2.55g of curry paste, 2.1g of nut paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of the binder added to the solid material 122 of example 1 was defined as a reference (100%). The weight of each raw material of the solid material 122 in example 1 is the weight of each solid material 122. In addition, in the solid material 122 of example 1, one solid material 122 was used for a predetermined amount of the prepared liquid 121 at the time of the evaluation test.
(example 2)
The solid material 122 of example 2 was formed by blending a predetermined amount of dextrin as a binder with 2.55g of curry paste, 2.1g of nut paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of the binder was set to the same amount as the amount of the binder added to the solid material 122 of example 1.
In example 2, 4 solid materials 122 were formed by blending the above raw materials. That is, since the weight of each raw material of the solid material 122 of example 2 is 4 for production, the size (volume) of each raw material is 25% of the size of the solid material 122 of example 1. In the evaluation test, 4 solid materials 122 were used for the solid material 122 of example 2 with respect to a predetermined amount of the mixed liquid 121. That is, the solid material 122 of example 2 is 4, and therefore is a raw material blended in the same manner as the solid material 122 of example 1, but the surface area thereof is set to be larger than the solid material 122 of example 1.
(example 3)
The solid material 122 of example 3 was formed by blending 2.55g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) with a predetermined amount of dextrin as a binder as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of the binder was set to the same amount as the amount of the binder added to the solid material 122 of example 1.
The weight of each raw material of the solid material 122 in example 3 is the weight of each solid material 122. In addition, in the solid material 122 of example 3, one solid material 122 was used for a predetermined amount of the prepared liquid 121 at the time of the evaluation test.
(example 4)
The solid material 122 of example 4 was formed by blending a predetermined amount of dextrin as a binder with 1.30g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of binder was set to 75% of the amount of binder added to the solid material 122 of example 1.
The weight of each raw material of the solid material 122 in example 4 is the weight of each solid material 122. In addition, in the solid material 122 of example 4, one solid material 122 was used for a predetermined amount of the prepared liquid 121 at the time of the evaluation test.
(example 5)
The solid material 122 of example 5 was formed by blending a predetermined amount of dextrin as a binder with 1.30g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of binder was set to 50% of the amount of binder added to the solid material 122 of example 1.
The weight of each raw material of the solid material 122 in example 5 is the weight of each solid material 122. In addition, in the solid material 122 of example 5, one solid material 122 was used for a predetermined amount of the prepared liquid 121 at the time of the evaluation test.
(example 6)
The solid material 122 in example 6 was formed by blending 1.30g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) in predetermined amounts, shaping the mixture into a prism shape, and freeze-drying the mixture. In example 6, no binder was added to the solid material 122.
The weight of each raw material of the solid material 122 in example 6 is the weight of each solid material 122. In addition, in the solid material 122 of example 6, one solid material 122 was used for a predetermined amount of the prepared liquid 121 at the time of the evaluation test.
(example 7)
The solid material 122 in example 7 was formed by blending a predetermined amount of dextrin as a binder in 1.30g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of the binder was set to the same amount as the amount of the binder added to the solid material 122 of example 1.
The weight of each raw material of the solid material 122 in example 7 is the weight of each solid material 122. In addition, in the solid material 122 of example 7, one solid material 122 was used for a predetermined amount of the prepared liquid 121 at the time of the evaluation test.
(example 8)
The solid material 122 of example 8 was formed by blending 2.55g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) with a predetermined amount of dextrin as a binder as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of binder was set to 75% of the amount of binder added to the solid material 122 of example 1.
The weight of each raw material of the solid material 122 in example 8 is the weight of each solid material 122. In addition, in the solid material 122 of example 8, one solid material 122 was used for a predetermined amount of the prepared liquid 121 at the time of the evaluation test.
(example 9)
The solid material 122 of example 9 was formed by blending 2.55g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) with a predetermined amount of dextrin as a binder as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of binder was set to 50% of the amount of binder added to the solid material 122 of example 1.
The weight of each raw material of the solid material 122 in example 9 is the weight of each solid material 122. In addition, in the solid material 122 of example 9, one solid material 122 was used for a predetermined amount of the prepared liquid 121 at the time of the evaluation test.
(example 10)
The solid material 122 of example 10 was formed by blending 2.00g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) with a predetermined amount of dextrin as a binder as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of the binder was set to 100% of the amount of the binder added to the solid material 122 of example 1.
The weight of each raw material of the solid material 122 in example 10 is the weight of each solid material 122. In addition, in the evaluation test, one solid material 122 was used for the solid material 122 of example 10 with respect to a predetermined amount of the mixing liquid 121.
(example 11)
The solid material 122 of example 11 was formed by blending 2.00g of curry paste, 0.78g of curry powder and spices, and 0.17g of flavor oil (vegetable oil and fat) with a predetermined amount of dextrin as a binder as an additive material, shaping the mixture into a prism shape, and freeze-drying the mixture. The amount of binder was set to 75% of the amount of binder added to the solid material 122 of example 1.
The weight of each raw material of the solid material 122 in example 11 is the weight of each solid material 122. In addition, in the evaluation test, one solid material 122 was used for the solid material 122 of example 11 with respect to a predetermined amount of the prepared liquid 121.
(first evaluation test)
Next, a first evaluation test using the solid material 122 of examples 1 to 11 will be described. The first evaluation test is a test for confirming the solubility of the solid material 122 in the mixed liquid 121. As a first evaluation test, a predetermined amount of the blended liquid 121 and the blended amount of the solid material 122 of each example were filled into the container 103, and the bottom body 113 was folded over the container 103 to produce the can body 101. Then, the fabricated can body 101 is subjected to a retort processing by the retort processing machine 17.
The conditions of the retort processing were a test in which the retort processing was performed in a state where the can body 101 was still in the retort of the retort processing machine 17 and a test in which the retort processing was performed in a state where the can body 101 was rotated in the retort, and the processing temperature was 125 ℃. The test was performed with the treatment time of 30 minutes in each example, and the test was performed with the treatment time of 60 minutes in example 1 and example 3. However, example 2 is a test in which the cooking treatment for 30 minutes is left standing and omitted, and example 1 is a test in which the cooking treatment for 60 minutes is rotated and omitted.
After the retort treatment under the above-described conditions, the can body 101 was opened to evaluate the degree of dissolution of the solid matter 122 in the blending liquid 121. The evaluation is "o" when the solid material 122 is completely dissolved in the mixing liquid 121 and the solid material 122 is not left, a "Δ" when most of the solid material 122 is dissolved in the mixing liquid 121 and a small amount of the solid material 122 remains in a solid state, and a "x" when the amount of the solid material 122 dissolved in the mixing liquid 121 is small and most of the solid material 122 remains in a solid state.
(results of first evaluation test)
The results of the first evaluation test in each state and processing time will be described below with reference to fig. 4.
(State: standing, treatment time: 30 minutes)
The results of 30-minute retort treatment of the can body 101 in a still state will be described. Most of the solid material 122 in example 1 remains in the solid state in the preparation liquid 121, and a small amount of the solid material 122 in example 3 remains in the preparation liquid 121. In examples 8 and 9, some of the solid materials 122 remained as solid materials in the preparation liquid 121, but it can be said that the solid materials were substantially dissolved. The solid material 122 in examples 4 to 7, 10 and 11 was completely dissolved in the mixed solution 121.
(State: rotation, treatment time: 30 minutes)
The results of the 30-minute cooking process performed on the can body 101 in a rotated state will be described. That is, a small amount of the solid material 122 in the solid materials 122 of examples 1 and 2 remains in the mixed liquid 121. However, the solid material 122 of examples 3 to 11 was completely dissolved in the blending liquid 121. Therefore, it is clear that the solubility is improved when the can body 101 is rotated in the retort processing as compared with the standing.
(State: standing, treatment time: 60 minutes)
The results of the retort processing performed for 60 minutes while the can 101 was left standing will be described. The solid material 122 in example 1 mostly remained in a solid state in the mixed liquid 121 as in the case of the condition of the treatment time of 30 minutes. On the other hand, the solid material 122 of example 3 was completely dissolved in the mixed solution 121, unlike the condition where the treatment time was 30 minutes.
(State: rotation, treatment time: 60 minutes)
The results of the cooking process of the can body 101 for 60 minutes in a rotated state will be described. The solid material 122 of example 3 was completely dissolved in the mixed solution 121 as in the case of the treatment time of 30 minutes.
(second evaluation test)
Next, a second evaluation test using the solid material 122 of examples 1 to 11 will be described. The second evaluation test is a test for confirming the degree of difficulty in crushing (strength) of the solid material 122. As a second evaluation test, the solid material 122 was placed in the container and vibration was applied to the solid material 122 of each example by using a vibration device with a vibration frequency of 15Hz, an amplitude of 10mm (± 5 mm), a gravitational acceleration of 4.5G, and a vibration direction of gravity. Since the solid material 122 in examples 1 and 2 was prepared in the same manner as the raw material, the second evaluation test was not performed for example 2, and it was estimated that the evaluation result was the same as that in example 1.
In the second evaluation test, the total vibration application time, which is the cumulative time of applying vibration to the solid material 122, was set to 10 minutes, the solid material 122 was taken out every 2 minutes, the weight of the solid material 122 was measured, and the degree of breakage (%) of the solid material 122 every 2 minutes was determined. The degree of crushing (%) means the amount of weight reduction relative to the weight of the solid material 122 before vibration application.
Then, the degree of crushing after the lapse of 0.5 minute (30 seconds) from the start of the application of the vibration to the solid material 122 was estimated from the degree of crushing after the lapse of 2 minutes, and when the degree of crushing after the lapse of 0.5 minute was 2% or less, the strength (degree of difficult crushing) was sufficient and evaluated as "o", and when the degree of crushing after the lapse of 0.5 minute exceeded 2%, the strength was insufficient (easy crushing) and evaluated as "x".
Here, the allowable value for the strength is set to 2% or less after 0.5 minutes has elapsed since the vibration application, but this is an example of a value that does not affect the quality of the soup 102 even if the weight of the solid material 122 is reduced, and this value can be appropriately set according to the type of the soup 102 or the like.
(results of second evaluation test)
As shown in fig. 3 to 5, in the solid material 122 of examples 4 to 6, the degree of crushing after 0.5 minute passed exceeded 2%, and it could be judged that the strength was insufficient. In contrast, in the other examples, the degree of fracture at 0.5 minute elapsed was 2% or less, and the strength was judged to be sufficient. The strength of the solid material 122 may be set as appropriate depending on the type of soup 102, as long as the solid material 122 is prevented from being broken and contaminating the manufacturing apparatus 1 and the like and the ratio of the solid material 122 to the mixed liquid 121 is reduced during the period between the conveyance of the solid material 122 and the filling into the container 103.
(summary of evaluation test)
As described above, in each example, the solubility and strength were evaluated by the first evaluation test and the second evaluation test, respectively, and the characteristics of the solid material 122 can be appropriately set based on the evaluation results in the production of the soup 100 to be placed in a container. For example, when the retort processing of the can body 101 is performed for 30 minutes in a standing state, the solid material 122 of example 8 to example 11 is used to produce the soup 100 to be packed in a container by the production apparatus 1 and the production method described above, and thereby the solid material 122 is dissolved in the blending liquid 121 by the retort processing, and the soup 102 can be preferably produced in the packaging container 101. For example, when the retort processing of the can body 101 is performed for 30 minutes in a rotating state, the soup 100 to be put into a container can be produced by the production apparatus 1 and the production method using the solid material 122 of examples 3 and 7 to 11. Since the solubility and strength of the solid material 122 are functions that are opposite to each other, it is preferable to set them as appropriate according to the kind and production method of the soup 100 to be put in the container.
Further, by using the solid material 122 having an appropriate strength, it is possible to suppress crushing of the solid material 122 as much as possible when the solid material 122 is conveyed to the pellet filler 15 and when the solid material 122 is filled into the container body 103 from the pellet filler 15. As described above, as shown in the examples, the solid material 122 can be appropriately set to a preferable blending ratio according to the type of soup 102, the type and blending ratio of the blending liquid 121, the blending of the solid material 122, the conditions of the cooking process by the cooking machine 17, and the like.
(Effect of manufacturing apparatus 1 and manufacturing method)
According to the apparatus 1 and the method for producing the packaged soup 100 configured as described above, in the production of the packaged soup 100, a specific content of the raw material of the soup 102 that may contaminate the production apparatus 1 is formed as the solid material 122, and the container 103 is filled separately from the blending liquid 121. Therefore, the blending liquid 121 that comes into contact with the transportation lines such as the blending tank 13 and the pipe 14 does not contain a content that may contaminate these transportation lines. Therefore, the manufacturing apparatus 1 and the manufacturing method can suppress contamination of the preparation tank 13, the pipe 14, and the like. Therefore, when the type of soup 102 produced by the production apparatus 1 and the production method is changed, the preparation tank 13 and the pipe 14 do not need to be replaced, and the time and the process for cleaning and the like can be reduced.
The solubility and strength of the solid material 122 are appropriately set according to the soup 102 and the like, so that the solid material 122 can be appropriately dissolved in the mixing liquid 121 during the cooking process. Further, by setting the strength of the solid material 122 to a predetermined strength, the solid material 122 can be prevented from being broken when the freeze-dried solid material 122 is conveyed and filled, and the manufacturing apparatus 1 can be prevented from being contaminated by the specific content that is the broken solid material 122. Further, since the variation in the ratio of the solid material 122 to the blending liquid 121 can be prevented by suppressing the breakage of the solid material 122, the soup 100 to be contained in the container to be manufactured can be suppressed from becoming a defective product.
As described above, according to the apparatus 1 and the method for producing the soup 100 filled in a container according to the embodiment of the present invention, contamination of the preparation tank 13 and the pipe 14 can be prevented.
The present invention is not limited to the above embodiments. In the above example, the example of blending the curry soup as the soup 102 is described, but the present invention is not limited thereto, and the blending can be appropriately set, and the type of the soup 102 can also be appropriately set.
In the above example, only one example of blending the raw material of the soup 102 is illustrated, and for example, the food material of the soup 102 may be further filled into the container body 103 separately from the solid material 122, and the ingredients of the soup 102 may be freeze-dried. In this case, the manufacturing apparatus 1 and the manufacturing method may be configured to further include a filling machine and a step for filling the food material.
In the above example, the solid material 122 is filled into the container body 103 by the pellet filling machine 15, but the present invention is not limited to this. For example, a plurality of pellet fillers 15 may be provided, and different types of freeze-dried solid materials 122 may be filled into the container 103 in each pellet filler 15.
In the above example, the packaging container 101 is described as a can body, a pouch packaging bag, a cup, a bottle, a PET bottle, or the like, but the present invention is not limited thereto, and other configurations are possible as long as the raw material of the soup 102 can be sealed and subjected to the retort processing.
As a specific example of the packaging container 101, the can body 101 in which the lid 112 is folded around the trunk 111 and the drinking hole is formed by a score line has been described, but the configuration is not limited to this. For example, when a can is used as the packaging container 101, the lid 112 may be a lid that can be restocked on the trunk 111. In this can 101, for example, a screw portion is provided on the outer periphery of the mouth portion of the trunk 111, the lid 112 is formed into a cup shape, then the lid 112 is covered on the trunk 111, and the lid 112 is screwed along the screw portion provided on the outer periphery of the mouth portion of the trunk 111, whereby the lid 112 is airtightly fixed to the trunk 111. With this configuration, the can 101 can be re-fastened to the trunk 111 by the lid 112, and the opening of the trunk 111 can be changed to a drinking spout by removing the lid 112 from the trunk 111. The can body 101 may have another structure, and may be configured such that the bottom body 113 is folded at both ends of the trunk 111 and one bottom body 113 is opened by a can opener.
The present invention is not limited to the above-described embodiments, and various modifications can be made in the implementation stage without departing from the gist thereof. Further, the respective embodiments may be appropriately combined and implemented, and in this case, combined effects are obtained. The above embodiments include various inventions, and various inventions can be extracted by a combination selected from a plurality of disclosed constituent elements. For example, in the case where the problem can be solved and the effect can be obtained even if some of all the constituent elements shown in the embodiment are deleted, the configuration in which the constituent elements are deleted can be extracted as the invention.
Description of the reference numerals
A manufacturing device of 1 …, a 11 … washer, a 12 … liquid filling machine, a 13 … blending tank, a 14 … piping, a 15 … particle filling machine, a 15a … storage section, a 15b … production line, a 16 … sealing machine, a 17 … cooking processor, a 18 … handling device, an 18a … collection section, a 100 … soup filled into a container, a 101 … tank (packaging container), a 102 57 zxft 3757 soup, a 103 … container body, a 111 …, a 112 zxft 3625, a 113 zxft 3826 bottom body, a 3726 zxft 3728 z 3828, a blended liquid ….
Claims (9)
1. A method for producing soup filled in a container, comprising:
cleaning the container;
supplying a mixed solution of the produced soup stored in the mixing tank to the cleaned container;
supplying a freeze-dried solid material that produces the soup together with the mixed liquid to the container that is washed before the mixed liquid is filled or to the container filled with the mixed liquid;
sealing the container filled with the mixed liquid and the solid material;
and (4) carrying out cooking treatment on the sealed container.
2. The method for producing a soup for filling in a container according to claim 1, wherein,
the solid is formed by freeze-drying and solidifying a part of the raw material of the soup.
3. The method for producing a soup filled in a container according to claim 1 or 2, wherein,
the mixed liquid is mixed from the raw materials of the soup except the solid materials.
4. The method of producing a soup packed in a container according to any one of claims 1 to 3, wherein,
the solid material comprises at least one of spice, chinese medicine, flavoring agent and pulp.
5. The method of producing a soup for filling in a container according to any one of claims 1 to 4, wherein,
the solids comprise a binder.
6. The method for producing a soup for filling in a container according to claim 5, wherein,
the binder is polysaccharide, thickener, protein or additive for producing cross-linked structure.
7. The method of producing a soup for filling in a container according to any one of claims 1 to 6, wherein,
the cooking treatment is carried out by leaving the container at rest.
8. The method of producing a soup for filling in a container according to any one of claims 1 to 6, wherein,
the cooking process is performed by rotating or oscillating the container.
9. An apparatus for producing soup to be filled into a container, comprising:
a washer that washes the container;
a blending tank for storing a blended liquid for forming a soup;
a liquid filling machine for filling the container with the blending liquid;
a pipe for supplying the blended liquid in the blending tank to the liquid filling machine;
a particle filling machine which is provided on at least one of a primary side and a secondary side of the liquid filling machine on the secondary side of the cleaner and supplies a freeze-dried solid matter that generates the soup together with the mixed liquid to the container;
a sealing machine for sealing the container filled with the blending liquid and the solid material;
a retort processor which performs a retort process on the sealed container.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020-072446 | 2020-04-14 | ||
| JP2020072446 | 2020-04-14 | ||
| PCT/JP2021/015456 WO2021210610A1 (en) | 2020-04-14 | 2021-04-14 | Method and apparatus for producing containerized soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115426900A true CN115426900A (en) | 2022-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202180028793.6A Pending CN115426900A (en) | 2020-04-14 | 2021-04-14 | Method and apparatus for producing soup to be filled in container |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2021168645A (en) |
| CN (1) | CN115426900A (en) |
| TW (1) | TW202204216A (en) |
| WO (1) | WO2021210610A1 (en) |
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- 2021-04-14 TW TW110113418A patent/TW202204216A/en unknown
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- 2021-04-14 CN CN202180028793.6A patent/CN115426900A/en active Pending
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Also Published As
| Publication number | Publication date |
|---|---|
| TW202204216A (en) | 2022-02-01 |
| WO2021210610A1 (en) | 2021-10-21 |
| JP2021168645A (en) | 2021-10-28 |
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