JP2011025973A - Method of manufacturing canned product - Google Patents
Method of manufacturing canned product Download PDFInfo
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- JP2011025973A JP2011025973A JP2009174859A JP2009174859A JP2011025973A JP 2011025973 A JP2011025973 A JP 2011025973A JP 2009174859 A JP2009174859 A JP 2009174859A JP 2009174859 A JP2009174859 A JP 2009174859A JP 2011025973 A JP2011025973 A JP 2011025973A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 54
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 238000007789 sealing Methods 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims description 6
- 235000013324 preserved food Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 25
- 238000007689 inspection Methods 0.000 abstract description 6
- 239000000470 constituent Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 3
- 230000002950 deficient Effects 0.000 description 3
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000009527 percussion Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
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Classifications
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- 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
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
-
- 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
- A23C3/005—Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Mechanical Engineering (AREA)
- Vacuum Packaging (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
- Examining Or Testing Airtightness (AREA)
- Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
Abstract
Description
本発明は、内容物充填時に液体窒素を封入する缶詰の製造方法に関し、特に、安定した密封性検査を行うことのできる缶詰の製造方法に関する。
The present invention relates to a method for manufacturing a canned product in which liquid nitrogen is enclosed when filling contents, and more particularly to a method for manufacturing a canned product capable of performing a stable sealing test.
従来より、胴壁を薄肉にした容器の変形を防止するために内圧を微陽圧に調整することや、ヘッドスペース内の酸素を除去することを目的として、内容物充填の際に液体窒素を封入し、その気化によってヘッドスペース内の空気を排除しつつ、缶内圧を高くする技術が知られている（特許文献１）。
充填時の内容物の温度は、内容物の特性に合わせて適宜選択される。多くの飲料や食品は室温近傍の２０〜３０℃で充填され、炭酸飲料では５〜１０℃程度の低温で充填される。また、ミルクコーヒーのように乳成分を含む低酸性飲料では、乳成分の均質化を図る目的で７０℃近傍迄加温する必要があり、この温度で充填している。
液体窒素の封入方法としては、充填済み開口状態の缶へ所定量の液体窒素を滴下する方法、連続的に流下する液体窒素の下へ缶を通過させる方法などが知られている。
液体窒素封入の技術は、缶詰だけでなくPETボトル飲料にも適用されている（特許文献２）。
Conventionally, liquid nitrogen has been added to the contents for the purpose of adjusting the internal pressure to a slight positive pressure in order to prevent deformation of the container whose wall is thin, and removing oxygen in the headspace. A technique is known in which the internal pressure of the can is increased while sealing and removing air in the head space by vaporization (Patent Document 1).
The temperature of the contents at the time of filling is appropriately selected according to the characteristics of the contents. Many beverages and foods are filled at 20 to 30 ° C. near room temperature, and carbonated beverages are filled at a low temperature of about 5 to 10 ° C. Further, in a low acid beverage containing milk components such as milk coffee, it is necessary to heat up to around 70 ° C. for the purpose of homogenizing the milk components, and filling is performed at this temperature.
As methods for enclosing liquid nitrogen, there are known a method of dropping a predetermined amount of liquid nitrogen into a can with a filled opening, a method of allowing a can to pass under liquid nitrogen that continuously flows down, and the like.
The liquid nitrogen sealing technique is applied not only to canned food but also to PET bottle beverages (Patent Document 2).
内容物の充填温度が室温程度あるいはそれ以下の場合、上記の液体窒素封入方法で何ら問題はないが、高温で充填して液体窒素を流下ないし滴下する場合、液体窒素が急激に気化して缶内圧がバラつく問題がある。缶内圧がバラつくと、密封性を検査する打検検査の数値もバラついて、正常品を不良と判定する、いわゆるムダばねが多くなる。
特に乳成分を含む低酸性飲料では、低温で調合すると乳成分の分離、凝集などが起こり、むやみに充填温度を下げることはできない。このような問題に対して特許文献３では、高温の内容物を３５℃以下に冷却して充填した後、液体窒素を封入する方法を開示している。
その他の手法として、本出願人は液体窒素を霧状に微細粒化して封入する方法を提案している（特許文献４、５）。この方法で充填した缶では、缶内圧のバラつきは抑制され、打検などの方法により内圧の検査を精度よく行うことができる（特許文献６）。
When the filling temperature of the contents is about room temperature or lower, there is no problem with the above liquid nitrogen filling method, but when filling and dropping liquid nitrogen at a high temperature, the liquid nitrogen is rapidly vaporized and canned There is a problem that the internal pressure varies. When the internal pressure of the can varies, the numerical value of the inspection inspection for inspecting the sealing performance also varies, and so-called waste springs that determine that a normal product is defective are increased.
In particular, in a low acid beverage containing a milk component, separation and aggregation of the milk component occur when prepared at a low temperature, and the filling temperature cannot be lowered unnecessarily. In order to solve such a problem, Patent Document 3 discloses a method of filling liquid nitrogen after cooling and filling a high-temperature content to 35 ° C. or lower.
As another method, the present applicant has proposed a method in which liquid nitrogen is finely atomized and sealed (Patent Documents 4 and 5). In a can filled with this method, variation in the internal pressure of the can is suppressed, and the internal pressure can be accurately inspected by a method such as percussion (Patent Document 6).
しかしながら、缶内圧のバラつきを抑制する方法として、特許文献３のように高温の内容物の温度を充填時に冷却しようとしても、平均気温が高い地域で充填作業を行う場合には、３５℃以下まで冷却するのは困難である。
特に、密封後にレトルトやパストライズなどの加熱殺菌を行う場合、一旦温度を下げてしまうと加熱時の製品温度の追従がバラつくため、殺菌温度到達迄の時間を長く取らなければならないなどの問題がある。
本発明は以上の事情に鑑み検討されたもので、液体窒素の封入手法によらず、また製造を行う地域の気候によらず缶内圧のバラつきを抑制し、密封性検査を精度よく行うことができる缶詰の製造方法を提供することを目的とする。
However, as a method for suppressing the variation in the internal pressure of the can, even if it is attempted to cool the temperature of the high temperature contents at the time of filling as in Patent Document 3, if the filling operation is performed in an area where the average temperature is high, the temperature is up to 35 ° C. or less. It is difficult to cool.
In particular, when performing heat sterilization such as retort or pastries after sealing, once the temperature is lowered, the follow-up of the product temperature at the time of heating will vary, so there is a problem such as taking a long time to reach the sterilization temperature is there.
The present invention has been studied in view of the above circumstances, and it is possible to suppress the variation in the internal pressure of the can regardless of the method of filling liquid nitrogen and regardless of the climate of the region where the production is performed, and to accurately perform the sealing test. An object of the present invention is to provide a method for producing a canned product.
本発明による缶詰の製造方法は、缶体に内容物を充填し、液体窒素を封入して密封した後、密封性検査を行う缶詰の製造方法において、内容物の充填温度が３０〜５０℃であり、缶内圧の平均が０．３〜１．０ｋＰａ、かつ標準偏差が０．１２以下であることを特徴とする。
本発明はさらに、内容物が乳成分を含む低酸性飲料であり、６０〜９５℃で調製した後、前記充填温度まで冷却し、密封後に加熱殺菌を行った後、前記密封性検査を行うことを特徴とする。
The can manufacturing method according to the present invention is a can manufacturing method in which a can body is filled with contents, sealed with liquid nitrogen, and then sealed, and the filling temperature of the contents is 30 to 50 ° C. The average of the can internal pressure is 0.3 to 1.0 kPa, and the standard deviation is 0.12 or less.
Further, the present invention is a low-acid beverage containing a milk component, prepared at 60 to 95 ° C., cooled to the filling temperature, heat-sterilized after sealing, and then performing the sealing test. It is characterized by.
本発明によれば、液体窒素の封入手法によらずまた製造を行う地域の気候によらず、缶内圧のバラつきを抑制し、密封性検査を精度よく行うことができる缶詰の製造方法が提供される。
特に、乳成分を含む低酸性飲料などの内容物を充填する場合であっても乳成分の分離、凝集を抑制することができる。
液体窒素を微細粒化して封入するようにすれば、さらに缶内圧が正確に制御され、より精度の高い密封性検査を行うことができる。
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the can which can suppress the dispersion | variation in a can internal pressure and can perform a sealing test accurately irrespective of the enclosure method of liquid nitrogen and the climate of the area to manufacture is provided. The
In particular, separation and aggregation of milk components can be suppressed even when contents such as a low acid beverage containing milk components are filled.
If liquid nitrogen is atomized and sealed, the internal pressure of the can is further accurately controlled, and a more accurate sealing test can be performed.
図１は、本発明の一実施形態を示すフローチャートである。
本発明に特に好適な内容物であるミルクコーヒーなどの乳成分を含む低酸性飲料の場合、乳成分の均質化を図るため、好適条件である７０℃近傍（６０〜９５℃）の温度で調製する。その後、３０〜５０℃の所定温度に調整した後、供給された空缶に充填する。続いて液体窒素を封入した後、供給された缶蓋により密封する。
内容物の充填から密封までの工程においては、充填済み缶の開口部に缶蓋を載置する際に、その隙間から液体窒素を封入するようにしたり、ヘッドスペース中をより確実に置換するため窒素などの不活性ガス雰囲気中で行うなど、公知の手法を組み合わせることができる。
充填密封された缶は、適宜レトルトなどの加熱殺菌を施す。その後、打検などの密封性検査を経て正常品と判断された缶は、缶詰製品として出荷される。
打検は陰圧缶〜微陽圧缶の密封性検査方法として伝統的で信頼性の高い検査方法である。その他の密封性検査としては、例えば、缶底または缶蓋の缶内圧変化による凹みあるいは膨出の有無を距離センサーで計測したり、減圧チャンバー内に缶を載置して缶内からのリークの有無を測定するなどの方法がある。
本発明によれば、液体窒素を封入して缶内圧を０．３〜１．０ｋＰａに調整する微陽圧缶において缶内圧のバラツキを示す標準偏差を０．１２以下にできるため、密封性検査における良否判定の閾値の設定が容易になり、不良品を確実に排除し、かつ正常品を不良と判定するいわゆるムダばねを低減することができ、より精度の高い密封性検査を行うことができる。
FIG. 1 is a flowchart showing an embodiment of the present invention.
In the case of a low-acid beverage containing a milk component such as milk coffee, which is particularly suitable for the present invention, it is prepared at a temperature of around 70 ° C. (60 to 95 ° C.), which is a preferable condition, in order to homogenize the milk component. To do. Then, after adjusting to the predetermined temperature of 30-50 degreeC, it fills with the supplied empty can. Subsequently, liquid nitrogen is sealed, and then sealed with the supplied can lid.
In the process from filling to sealing of the contents, when placing the can lid on the opening of the filled can, liquid nitrogen is sealed from the gap, or the head space is replaced more reliably. Known methods such as performing in an inert gas atmosphere such as nitrogen can be combined.
The filled and sealed can is appropriately subjected to heat sterilization such as retort. After that, the can that has been determined to be a normal product through a sealing test such as punching is shipped as a canned product.
The punching test is a traditional and highly reliable inspection method for the sealing performance of negative pressure cans to slightly positive pressure cans. Other sealability tests include, for example, measuring the presence or absence of dents or bulges due to changes in the inner pressure of the can bottom or can lid with a distance sensor, or placing the can in a decompression chamber to detect leakage from inside the can. There are methods such as measuring presence or absence.
According to the present invention, since the standard deviation indicating variation in the can internal pressure can be reduced to 0.12 or less in the slightly positive pressure can in which liquid nitrogen is sealed and the internal pressure of the can is adjusted to 0.3 to 1.0 kPa, the sealability test is performed. This makes it easy to set the threshold value for pass / fail judgment, and eliminates so-called waste springs that reliably reject defective products and determine that normal products are defective, enabling more accurate sealing inspections. .
図２は、本発明の効果を示すために行った充填試験の結果であって、充填温度と缶内圧のバラツキとの関係を示すグラフである。
この試験は、内容量１８０ｍLの缶に水を充填し、缶内圧０．６８ｋＰａを目標に液体窒素を封入して１００ｃｐｍの速度で密封したもので、水の充填温度を３０，５０，７０℃の３点、液体窒素の封入を、流下方式と、液体窒素を微細粒化して封入するミスト方式の２種類とした。各条件につき３００缶ずつ製造し、２１℃まで冷却した後缶内圧を測定して、その標準偏差を求めた。
図２で明らかなとおり、充填温度は低ければ低いほど缶内圧のバラツキを示す標準偏差は小さくなり、充填温度が５０℃以下であれば、流下方式でも０．１２以下にできる。
また流下方式に対してミスト方式は、充填温度が高くてもバラツキが小さい。ただ充填温度を３０℃まで下げると、その差が縮まる。
このように、充填温度は低い方が缶内圧を安定させる上で好ましいが、室温自体が３０℃近傍と高い状況、例えば赤道近傍の国々など平均気温が高い地域で缶詰の製造を行うような場合、充填温度を３０℃まで下げるには追加的な冷却設備を要するなどの困難がある。
また、例えば１２５℃２０分の殺菌条件でレトルト殺菌する際、充填温度が高い場合に比べて昇温時間が長くなる。また昇温幅が大きくなると製品温度の追従もバラツキが大きくなるが、所定の殺菌価を得るには最も遅れて殺菌温度に達する製品を基準に保持時間を決定するため、トータルの加熱時間はさらに長くなってしまう。
この差は単に生産効率上の問題だけでなく、多くの製品では熱履歴が過剰になることを意味し、フレーバーに悪影響を及ぼす。
一方、一般的な製造ラインでは、充填・密封は連続で行うのに対してレトルト殺菌はバッチ処理で行われるので、密封後から殺菌開始までの待機時間は缶ごとに異なるが、従来の７０℃近傍で充填していた場合では、初期に充填された缶はこの間に２０℃前後の製品温度低下があったため、これを見越してレトルト殺菌装置の運転条件を設定していた。
以上の観点から、内容物の充填温度を４５〜５０℃の範囲とすれば、従来の殺菌装置の運転条件を変更する必要もなく、内容物の熱履歴が過剰になることもないので、より好ましい。
FIG. 2 is a graph showing the relationship between the filling temperature and the variation in the can internal pressure, which is the result of the filling test conducted to show the effect of the present invention.
In this test, a can with an internal volume of 180 mL was filled with water, liquid nitrogen was sealed with a target internal pressure of 0.68 kPa and sealed at a rate of 100 cpm, and the filling temperature of water was 30, 50, and 70 ° C. Three points, the liquid nitrogen was encapsulated in two types, a flow-down method and a mist method in which liquid nitrogen was finely granulated. 300 cans were produced for each condition, and after cooling to 21 ° C., the can internal pressure was measured to obtain the standard deviation.
As is apparent from FIG. 2, the lower the filling temperature, the smaller the standard deviation indicating the variation in the can internal pressure. If the filling temperature is 50 ° C. or less, the flow can be reduced to 0.12 or less.
In addition, the mist method has little variation even when the filling temperature is high as compared with the flow-down method. However, when the filling temperature is lowered to 30 ° C., the difference is reduced.
Thus, a lower filling temperature is preferable for stabilizing the internal pressure of the can, but when the room temperature itself is as high as around 30 ° C., for example, in the case where canned food is produced in a region where the average temperature is high, such as countries near the equator. In order to lower the filling temperature to 30 ° C., there is a difficulty that an additional cooling facility is required.
For example, when retort sterilization is performed under sterilization conditions of 125 ° C. for 20 minutes, the temperature rise time is longer than when the filling temperature is high. Also, as the temperature rise range increases, the product temperature tracking also varies, but the holding time is determined based on the product that reaches the sterilization temperature with the latest delay to obtain the specified sterilization value. It will be long.
This difference is not only a matter of production efficiency, but also means that many products have an excessive thermal history, which adversely affects flavor.
On the other hand, in a general production line, filling and sealing are performed continuously, while retort sterilization is performed in a batch process, so the waiting time from sealing to sterilization start varies depending on the can, but the conventional 70 ° C. In the case of filling in the vicinity, since the product temperature dropped around 20 ° C. during this period, the can filled in the initial stage had set operating conditions of the retort sterilizer in anticipation of this.
From the above viewpoint, if the filling temperature of the content is in the range of 45 to 50 ° C., there is no need to change the operating conditions of the conventional sterilizer, and the heat history of the content will not be excessive, so preferable.
以上説明したように、本発明によれば、内容物充填時に液体窒素を封入する缶詰の製造方法において、安定した密封性検査を行うことのできる缶詰の製造方法が提供される。
As described above, according to the present invention, there is provided a can manufacturing method capable of performing a stable sealing test in a can manufacturing method in which liquid nitrogen is enclosed when filling contents.
Claims (3)
内容物の充填温度が３０〜５０℃であり、缶内圧の平均が０．３〜１．０ｋＰａ、かつ標準偏差が０．１２以下であることを特徴とする缶詰の製造方法。
In the can manufacturing method of filling the can body with the contents, sealing with liquid nitrogen sealed, and then performing a sealing test,
A method for producing canned foods, wherein the filling temperature of the contents is 30 to 50 ° C., the average can internal pressure is 0.3 to 1.0 kPa, and the standard deviation is 0.12 or less.
The content is a low-acid beverage containing a milk component, prepared at 60 to 95 ° C, cooled to the filling temperature, subjected to heat sterilization after sealing, and then the sealing property test is performed. Item 2. A method for producing canned food according to Item 1.
3. The can manufacturing method according to claim 1, wherein liquid nitrogen is finely granulated and sealed.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009174859A JP2011025973A (en) | 2009-07-28 | 2009-07-28 | Method of manufacturing canned product |
| PCT/JP2010/060106 WO2011013456A1 (en) | 2009-07-28 | 2010-06-15 | Process for production of canned product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009174859A JP2011025973A (en) | 2009-07-28 | 2009-07-28 | Method of manufacturing canned product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2011025973A true JP2011025973A (en) | 2011-02-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009174859A Pending JP2011025973A (en) | 2009-07-28 | 2009-07-28 | Method of manufacturing canned product |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2011025973A (en) |
| WO (1) | WO2011013456A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180019205A (en) * | 2015-11-26 | 2018-02-23 | 델 몬트 필리핀, 아이엔씨. | Fruit packing in plastic cans |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108910814A (en) * | 2018-08-10 | 2018-11-30 | 上海康识食品科技有限公司 | A kind of filling process for sterilizing of two-piece can neutrality milk-contained drink |
| GB201910886D0 (en) * | 2019-07-31 | 2019-09-11 | Lucozade Ribena Suntory Ltd | Coffee Beverage |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6043370A (en) * | 1983-08-22 | 1985-03-07 | Hokkai Can Co Ltd | Production of can containing liquefied gas |
| JPS6352865A (en) * | 1987-05-28 | 1988-03-07 | Daiwa Can Co Ltd | Production of gas-sealed canned food |
| JPH01317378A (en) * | 1988-06-17 | 1989-12-22 | Toyo Seikan Kaisha Ltd | Canned low-acidic beverage and production thereof |
| JP4025418B2 (en) * | 1997-05-26 | 2007-12-19 | 東洋製罐株式会社 | Method and apparatus for manufacturing gas replacement positive pressure package |
-
2009
- 2009-07-28 JP JP2009174859A patent/JP2011025973A/en active Pending
-
2010
- 2010-06-15 WO PCT/JP2010/060106 patent/WO2011013456A1/en active Application Filing
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180019205A (en) * | 2015-11-26 | 2018-02-23 | 델 몬트 필리핀, 아이엔씨. | Fruit packing in plastic cans |
| JP2018516810A (en) * | 2015-11-26 | 2018-06-28 | デル モンテ フィリピン，インコーポレイテッド | Canned fruit in plastic cans |
| KR102257693B1 (en) * | 2015-11-26 | 2021-05-31 | 델 몬트 필리핀, 아이엔씨. | Fruit packing in plastic cans |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2011013456A1 (en) | 2011-02-03 |
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