JP2011244744A - Method of sanitizing food and food sanitizing apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of sanitizing food that can uniformly heat and sanitize the food by using heated steam regardless of a shape of an apparatus.SOLUTION: The method of sanitizing food includes steps of: delivering food in a heat sanitization chamber 2; decompressing the heat sanitization chamber 2 by sealing the heat sanitization chamber 2 by making first and second sealing lids 5, 6 stick to the heat sanitization chamber 2 by discharging air from an air discharge part 10; discharging a part of the heated steam from first and second steam releasing parts 31, 32 while heating and sanitizing the food by the steam supplied from steam supplying parts 7, 8 by sealing first and second opening/closing parts 3, 4 and the heat sanitization chamber 2 by making the first and the second sealing lids 5, 6 stick to a first opening 28 by supplying the heated steam from the steam supplying parts 7, 8 by closing the air releasing part 10; discharging the steam in the heat sanitization chamber 2 from the steam releasing part 9 by closing the steam supplying parts 7, 8; and carrying out food from the heat sanitization chamber 2.

Description

  The present invention relates to a food sterilization method and a food sterilization apparatus.

  2. Description of the Related Art Conventionally, as a food sterilization apparatus for performing heat sterilization of food, a device provided with a large pot for storing many foods and a lock mechanism for sealing the opening of the pot from the outside is used.

  In a food sterilization apparatus using such a large pot, temperature unevenness is likely to occur in the food contained inside. Therefore, a food sterilization apparatus has been proposed in which an upper chamber and a lower chamber are brought into close contact with each other to form a sealed space therein and a plurality of foods are accommodated in the sealed air (see Patent Document 1).

JP-A-10-99061

  According to the above-described conventional food sterilizer, since the sealed space in the steam chamber is small, the occurrence of temperature unevenness can be suppressed to some extent. However, in the conventional food sterilization apparatus, the steam chamber has an elongated cylindrical shape in order to accommodate foods arranged in a row. For this reason, in the place away from the supply port of heating steam, heating steam did not spread enough, but there existed a subject that it was difficult to heat-sterilize food equally.

  In order to solve the above-described problems, an object of the present invention is to provide a food sterilization method and a food sterilization apparatus that can heat and sterilize food evenly with heated steam.

  The invention according to claim 1 includes an opening / closing portion having an opening through which food passes, a heat sterilization chamber for heat sterilizing the food carried from the opening / closing portion, an opening of the opening / closing portion, and the heating sterilization chamber. A slidably supported lid, a steam supply unit for supplying steam to the inside of the heat sterilization chamber, a steam discharge unit for discharging steam from the inside of the heat sterilization chamber after the heat sterilization of the food, A food sterilization method using a food sterilizer having an air discharge unit for discharging air inside the heat sterilization chamber, and a step of bringing the food into the heat sterilization chamber through an opening of the opening and closing unit; The air inside the heat sterilization chamber is discharged from the air discharge unit, the sealing lid and the heat sterilization chamber are brought into close contact by the suction force of the air, and the inside of the heat sterilization chamber is sealed, Work to depressurize the inside of the heat sterilization chamber And closing the air discharge part, supplying steam from the steam supply part to the inside of the heat sterilization chamber, and causing the sealing lid and the opening of the opening / closing part to be in close contact with the pressure of the steam, the opening / closing part And after the inside of the heat sterilization chamber is sealed, the steam supplied from the steam supply unit is used to heat sterilize the food carried into the heat sterilization chamber, and the steam discharge unit during the heat sterilization. A step of discharging a part of the steam inside the heat sterilization chamber, a step of closing the steam supply unit and discharging the steam inside the heat sterilization chamber from the steam discharge unit, and opening and closing the food And a step of carrying it out of the heating sterilization chamber from the opening of the section.

  The invention according to claim 2 is a heat sterilization chamber for heat sterilizing food, an opening / closing part having a first opening and a second opening through which the food passes, and a steam supply for supplying steam to the inside of the heat sterilization chamber A first steam discharge unit for discharging steam from the inside of the heat sterilization chamber after the heat sterilization of the food, and a second steam discharge for discharging a part of the steam in the heat sterilization chamber during the heat sterilization of the food And an air discharge unit that discharges air inside the heat sterilization chamber, and is movably supported with respect to the first opening and the second opening of the opening / closing unit, and from the air discharge unit, When the air inside is exhausted, the inside of the heat sterilization chamber is hermetically sealed by closely contacting the second opening of the opening / closing portion by the suction force of the air, and from the steam supply portion, When steam is supplied inside, A sealing lid for a sealed state inside the opening and closing part and the heat sterilization chamber by the pressure of the gas in close contact with the first opening of the closing part, a food sterilizing apparatus according to subject matter in that it comprises.

  According to a third aspect of the present invention, in the food sterilization apparatus according to the second aspect, the heat sterilization chamber is formed of a substantially cylindrical sealed container that contains the food, and the opening / closing portion is a longitudinal length of the sealed container. A first opening / closing part having the first opening provided at one end in the direction, and a second opening / closing part having the second opening provided at the other end in the longitudinal direction of the sealed container, The gist is that the first opening / closing portion is carried into the sealed container and the second opening / closing portion is carried out of the sealed container.

  According to a fourth aspect of the present invention, in the food sterilization apparatus according to the second or third aspect, the second steam discharge part is provided below the first opening / closing part and the second opening / closing part. The gist.

  According to a fifth aspect of the present invention, in the food sterilization apparatus according to any one of the second to fourth aspects, the sealing lid is rotated inside the opening / closing portion by a support shaft penetrating the opening / closing portion. Further, the gist is that one end of the support shaft is coupled to the sealing lid at a position eccentric from the center of the sealing lid.

  A sixth aspect of the present invention is the food sterilizer according to any one of the second to fifth aspects, wherein at least the seal disposed at a position where the sealing lid and the second opening of the opening / closing portion are in close contact with each other. The gist is to further include a member.

  ADVANTAGE OF THE INVENTION According to this invention, the food sterilization method and food sterilization apparatus which can heat-sterilize food equally with heating steam can be provided.

1 is an overall configuration diagram of a food sterilization apparatus according to an embodiment. It is a left view of a food sterilizer. It is a schematic sectional drawing of a 1st opening / closing part. It is an external appearance perspective view of a retainer. (A)-(d) is process drawing which shows the sterilization process of the foodstuff using the food sterilizer. (E)-(g) is process drawing which shows the sterilization process of the foodstuff using the foodstuff sterilizer.

Hereinafter, embodiments of a food sterilization method and a food sterilization apparatus according to the present invention will be described with reference to the drawings.
FIG. 1 is an overall configuration diagram of a food sterilizer 1 according to this embodiment. A food sterilization apparatus 1 according to this embodiment includes a heat sterilization chamber 2 serving as a steam chamber, a first opening / closing portion 3 and a second opening / closing portion 4 as opening / closing portions through which food passes, The first hermetic lid 5 and the second hermetic lid 6 disposed inside the second opening / closing part 4, the steam supply parts 7 and 8, the steam discharge part 9 as the first steam discharge part, and the air discharge Part 10, and the 1st steam vent 31 and the 2nd steam vent 32 as a 2nd steam discharge part are provided.

  The heat sterilization chamber 2 is constituted by a substantially cylindrical container having a space inside. The heat sterilization chamber 2 has openings 12 on both side surfaces in the longitudinal direction. The opening 12 of the heat sterilization chamber 2 is connected to the first opening / closing part 3 and the second opening / closing part 4, respectively. Inside the heat sterilization chamber 2, a plate 23 for placing a retainer 40 to be described later is disposed. Further, steam supply units 7 and 8, a steam discharge unit 9, and an air discharge unit 10 are provided on the outer periphery of the heat sterilization chamber 2.

  The steam supply units 7 and 8 are mechanisms for supplying high-temperature and high-pressure steam (hereinafter referred to as heating steam) into the heating sterilization chamber 2. The steam supply units 7 and 8 include steam supply electromagnetic valves 13 and 14 and conduction pipes 15 and 16. The steam supply electromagnetic valves 13 and 14 are connected to a steam supply unit (not shown) that supplies heated steam to the heat sterilization chamber 2. Although the steam supply parts 7 and 8 of this embodiment are provided in the vicinity of both ends in the longitudinal direction of the heat sterilization chamber 2, the positions of the steam supply parts 7 and 8 are not limited to the example of this embodiment, and other positions. It may be.

  The steam discharge unit 9 is a mechanism for discharging steam supplied to the inside of the heat sterilization chamber 2 after the heat sterilization of the food is completed. The steam discharge unit 9 includes a steam discharge electromagnetic valve 17 and a conduction pipe 18. The steam discharge solenoid valve 17 is connected to a steam discharge pipe (not shown). Although the steam discharge part 9 of this embodiment is provided near the center of the longitudinal direction of the heat sterilization chamber 2, the position of the steam discharge part 9 is not limited to the example of this embodiment, and may be at other positions. Good. Moreover, in this embodiment, although the steam discharge part 9 is provided in the upper part of the heat sterilization chamber 2, you may provide in the lower part.

  The air discharge unit 10 is a mechanism for discharging the air inside the heat sterilization chamber 2 to the outside. The air discharge unit 10 includes an air discharge electromagnetic valve 19 and a conducting tube 20. The air discharge electromagnetic valve 19 is connected to a discharge device (not shown) that discharges the air inside the heat sterilization chamber 2. In the present embodiment, the conduction pipe 20 of the air discharge unit 10 is provided in the middle of the conduction pipe 18 of the steam discharge unit 9, but the conduction pipe 20 may be directly connected to the heat sterilization chamber 2. Good.

  The first steam vent 31 and the second steam vent 32 are mechanisms for discharging a part of the steam from the heat sterilization chamber 2 during the heat sterilization of food. The first steam vent 31 and the second steam vent 32 include steam vent solenoid valves 33 and 34 and conducting pipes 35 and 36, respectively. The solenoid valves 33 and 34 are connected to a steam vent pipe (not shown).

  The first steam vent 31 and the second steam vent 32 in the present embodiment are provided below the first opening / closing part 3 and the second opening / closing part 4, respectively. However, the positions of the first steam vent 31 and the second steam vent 32 are not limited to the example of this embodiment. For example, when drain water to be described later is not taken into consideration, the drain water may be provided above the first opening / closing part 3 and the second opening / closing part 4 or above the heating sterilization chamber 2.

  Next, the structure of the 1st opening / closing part 3 and the 2nd opening / closing part 4 is demonstrated. Here, the configuration of the first opening / closing part 3 will be described with reference to FIGS. 2 and 3. Since the configuration of the second opening / closing part 4 is the same except that the arrangement of the members is opposite to that of the first opening / closing part 3, the description of the first opening / closing part 3 is cited and the description thereof is omitted. Moreover, in the 2nd opening-and-closing part 4, the code | symbol of the member which abbreviate | omitted description is described in parenthesis suitably.

  FIG. 2 is a left side view of the food sterilizer 1. FIG. 3 is a schematic cross-sectional view of the first opening / closing part 3. The first opening / closing part 3 includes a first sealing lid 5 inside. The first opening / closing part 3 includes a first opening 28 and a second opening 29, and a through hole 30 through which a support shaft 5a described later passes. The first opening 28 and the second opening 29 have a size that allows the retainer 40 containing food to pass through. Further, the second opening 29 communicates with the opening 12 of the heat sterilization chamber 2.

  The first sealing lid 5 is coupled to a support shaft 5 a (6 a) that penetrates the through hole 30 of the first opening / closing part 3. The support shaft 5 a is coupled to the first sealing lid 5 at a position where one end is eccentric from the center of the first sealing lid 5. The other end of the support shaft 5a is connected to a drive mechanism (not shown). This drive mechanism gives a driving force for rotating the first sealing lid 5 to the support shaft 5a. The support shaft 5a rotates clockwise or counterclockwise as shown by an arrow A in FIG. In FIG. 2, a state (open position) in which the first sealing lid 5 is rotated so that the first opening 28 is opened is indicated by a two-dot chain line, and the first sealing lid 5 is rotated so that the first opening 28 is closed. The closed state is indicated by a broken line. Note that the support shaft 5a is not limited to the example of being rotated by the drive mechanism, and may be configured to be manually rotated.

  Further, as shown in FIG. 3, seal rubbers 24 and 25 are attached inside the first opening / closing part 3. When the first sealing lid 5 is translated inward by the air suction force when the air is discharged from the air discharge unit 10 and is in close contact with the second opening 29 of the first opening / closing unit 3, the seal rubber 24 is A sealing member for sealing between the first sealing lid 5 and the second opening 29. The seal rubber 24 is fitted in a groove 26 formed on the inner wall around the second opening 29 of the first opening / closing part 3. When the first sealing lid 5 and the second opening 29 of the first opening / closing part 3 are in close contact with each other, the seal rubber 24 seals the space between the first sealing lid 5 and the second opening 29, and the second opening of the first opening / closing part 3. 29 is blocked. In this way, the second opening 29 of the first opening / closing part 3 (and the second opening / closing part 4) is closed, whereby the inside of the heat sterilization chamber 2 is hermetically sealed.

  On the other hand, the seal rubber 25 moves the first sealing lid 5 parallel to the outside by the pressure of the heating steam when the heating steam is supplied from the steam supply units 7, 8, and the first opening 28 of the first opening / closing unit 3. Is a sealing member for sealing between the first sealing lid 5 and the first opening 28 when closely contacting with each other. The seal rubber 25 is fitted in a groove 27 formed on the inner wall around the first opening 28 of the first opening / closing part 3. When the first sealing lid 5 and the first opening 28 of the first opening / closing portion 3 are in close contact, the first sealing lid 5 and the first opening 28 are sealed by the seal rubber 25, and the first opening / closing portion 3 is closed. One opening 28 is closed. In this way, the first opening 28 of the first opening / closing part 3 (and the second opening / closing part 4) is closed, so that the inside of the first opening / closing part 3 (and the second opening / closing part 4) and the heat sterilization chamber 2 is closed. Is sealed.

  In the present embodiment, as shown in FIG. 2, an example in which the first opening 28 and the second opening 29 of the first opening / closing portion 3 are circular and the seal rubbers 24 and 25 are ring-shaped is shown. The opening 28 and the second opening 29 may be square. In that case, the seal rubbers 24 and 25 are formed in a rectangular frame shape.

  As shown by the arrow B in FIG. 3, the support shaft 5a supports the first sealing lid 5 so as to be movable in parallel. The first sealing lid 5 moves in parallel by the suction force of air or the pressure of steam. That is, when air is discharged from the air discharge unit 10, the first sealing lid 5 moves parallel to the inside of the first opening / closing unit 3 by the suction force of the discharged air, In close contact. As a result, the heat sterilization chamber 2 is in a sealed state with both side surfaces closed by the first sealing lid 5 (and the second sealing lid 6) and the seal rubber 24.

  In addition, when heated steam is supplied from the steam supply units 7 and 8, the first sealing lid 5 moves parallel to the outside of the first opening / closing unit 3 by the pressure of the supplied steam, and the first opening / closing unit 5 Three first openings 28. As a result, the first opening / closing part 3 has the first opening 28 closed by the first sealing lid 5 and the seal rubber 25 (the same applies to the second opening / closing part 4), and the first opening / closing part 3 (and the second opening / closing part 4). In addition, the inside of the heat sterilization chamber 2 is sealed.

  As described above, the second opening / closing part 4 and the second sealing lid 6 shown in FIG. 1 have the same configuration as the first opening / closing part 3 and the first sealing lid 5, and the second sealing lid 6 of the second opening / closing part 4. Is driven at a predetermined timing synchronized with the first sealing lid 5 of the first opening / closing part 3.

  Next, foods and retainers that are targets of heat sterilization will be described. FIG. 4 is an external perspective view of the retainer 40. The retainer 40 is a metal tray having a substantially U-shaped cross section.

  The retainer 40 is formed with a plurality of openings 41 for accommodating the food 50. The food 50 is composed of a plastic container having a substantially box frame shape. This container is filled with rice, soybeans, root vegetables, noodles and the like as contents. In the present embodiment, the state in which the contents are filled in the container is referred to as “food”. In addition, although the example which accommodates the four foodstuffs 50 in one retainer 40 in FIG. 4 is shown, the accommodation number and arrangement | positioning of the foodstuffs 50 can be selected suitably.

  In this embodiment, the retainer 40 containing the food 50 is carried into the heat sterilization chamber 2 from the first opening 28 and the second opening 29 of the first opening / closing part 3. And after performing the heat sterilization process mentioned later, from the 1st opening 28 and 2nd opening 29 (illustration omitted) of the 2nd opening / closing part 4 connected to the side facing the 1st opening / closing part 3, it is a heat sterilization chamber. 2 is carried out.

  The food sterilization apparatus 1 includes a carry-in mechanism (not shown) for carrying the retainer 40 continuously into the heat sterilization chamber 2 from the first opening 28 and the second opening 29 of the first opening / closing part 3, and the retainer 40. An unillustrated unloading mechanism for unloading continuously from the first opening 28 and the second opening 29 of the second opening / closing part 4 to the outside of the heat sterilization chamber 2 is provided. The first sealing lid 5 of the first opening / closing portion 3 and the second sealing lid 6 of the second opening / closing portion 4 are configured to rotate in conjunction with the operations of the carry-in mechanism and the carry-out mechanism.

  As long as the retainer 40 can continuously carry in / out the retainer 40 and the carry-out mechanism described above, various mechanisms can be adopted. For example, a belt conveyor type moving mechanism may be employed, or a saddle feeding mechanism may be employed.

  Next, a food sterilization method using the food sterilization apparatus 1 configured as described above will be described. FIGS. 5A to 5D and FIGS. 6E to 6G are process diagrams showing a food sterilization process using the food sterilizer 1. In FIGS. 5 and 6, reference numerals are given only to portions necessary for the description of each process. Further, cross-sectional hatching and the like in each part are omitted. Furthermore, the open solenoid valve is represented by a white background, and the closed solenoid valve is marked with “x”.

  In the first step, as shown in FIG. 5A, the first sealing lid 5 of the first opening / closing part 3 is rotated to the open position, and the retainer 40 containing the food 50 is moved to the first opening / closing part 3. It is carried into the heat sterilization chamber 2 through the first opening 28 and the second opening 29. As shown in FIG. 5A, the second sealing lid 6 of the second opening / closing part 4 serving as the outlet side of the retainer 40 is the first sealing lid 5 of the first opening / closing part 3 serving as the inlet side of the retainer 40. As well as the open position. However, when the retainer 40 is carried in, the second sealing lid 6 of the second opening / closing part 4 may be in the closed position. Further, the first sealing lid 5 and the second sealing lid 6 are movable in this state.

  In the second step, as shown in FIG. 5B, the first sealing lid 5 of the first opening / closing part 3 and the second sealing lid 6 of the second opening / closing part 4 are rotated to the closed position. Further, the steam supply electromagnetic valves 13 and 14 of the steam supply units 7 and 8 and the steam discharge electromagnetic valve 17 of the steam discharge unit 9 are closed.

  In the third step, as shown in FIG. 5C, the air discharge electromagnetic valve 19 of the air discharge unit 10 is opened, and the air inside the heat sterilization chamber 2 is discharged from the air discharge unit 10. At this time, due to the suction force of the discharged air, the first sealing lid 5 and the second sealing lid 6 move in parallel to the insides of the first opening / closing part 3 and the second opening / closing part 4, respectively, and are in close contact with the second opening 29. To do. Thereby, the opening 12 formed in the both side surfaces of the heat sterilization chamber 2 is closed by the first sealing lid 5, the second sealing lid 6, and the seal rubber 24 to be in a sealed state. Thereafter, the air inside the heat sterilization chamber 2 is further discharged from the air discharge unit 10 to reduce the pressure inside the heat sterilization chamber 2. When the inside of the heat sterilization chamber 2 becomes a vacuum pressure by this decompression, the process proceeds to the next step.

  In the third step, the inside of the heat sterilization chamber 2 is set to a vacuum pressure because, if air is present on the surface of the contents of the food 50, the heat transfer is uneven when the heating steam is supplied. It is to become. By setting the inside of the heat sterilization chamber 2 to a vacuum pressure and reducing the medium for transferring heat like air, the heat of the heating steam can be evenly transferred to the food 50 in the fourth step described later. Moreover, since it becomes easy to transmit the heat | fever of heating steam to the foodstuff 50, the time which heat sterilization requires can be shortened. Furthermore, the inside of the heat sterilization chamber 2 can be heated to a high temperature in a short time.

  In addition, although it is desirable that the inside of the heat sterilization chamber 2 be an absolute vacuum, if it takes time to reach the vacuum pressure, the production efficiency is reduced. For this reason, in the decompression step, it is desirable to obtain a practical vacuum pressure with an exhaust time of several seconds. As an example, if the vacuum pressure is about 0.07 MPa to 0.09 MPa, a sufficient effect can be obtained in a short time. However, even when the vacuum pressure is not set as described above, a corresponding effect can be obtained by reducing the pressure inside the heat sterilization chamber 2 below the atmospheric pressure.

  In the fourth step, as shown in FIG. 5 (d), the air discharge electromagnetic valve 19 of the air discharge unit 10 is closed to stop the discharge of air. As a result, the close contact between the first sealing lid 5 and the second sealing lid 6 and the second opening 29 is released, and a state in which translation is possible is achieved. Subsequently, the steam supply electromagnetic valves 13 and 14 of the steam supply units 7 and 8 are opened, and the heated steam is supplied from the steam supply units 7 and 8 to the inside of the heat sterilization chamber 2. When the heating steam is supplied, the first sealing lid 5 and the second sealing lid 6 move in parallel to the outside of the first opening / closing part 3 and the second opening / closing part 4 due to the pressure of the heating steam, and the first opening / closing part 3 and The second opening / closing part 4 is in close contact with the first opening 28. As a result, the first openings 28 of the first opening / closing part 3 and the second opening / closing part 4 are closed by the first sealing lid 5, the second sealing lid 6, and the seal rubber 25, respectively. The inside of the opening / closing part 4 and the heat sterilization chamber 2 is in a sealed state.

In the fourth step, the heating steam is supplied from the steam supply units 7 and 8 to the inside of the heating sterilization chamber 2, and at the same time, the steam venting electromagnetic valves 33 and 34 are opened to remove the heating steam inside the heating sterilization chamber 2. A part is discharged from the first steam vent 31 and the second steam vent 32. For example, the case of supplying the heated vapor of 3.2km / ^{m 2} from the steam supply unit 7 and 8, from the first vapor release section 31 and the second vapor release section 32, heating steam of 0.2km / ^{m 2} in total Is discharged. Thereby, heating steam is always supplied into the inside of the heat sterilization chamber 2 at a pressure of 3.0 km / m ² . Note that the steam vent solenoid valves 33 and 34 of the first steam vent 31 and the second steam vent 32 may be always open throughout the entire process.

  Thus, in a 4th process, heating steam is supplied from the steam supply parts 7 and 8 to the inside of the heat sterilization chamber 2, while the heat sterilization chamber 2 is supplied from the first steam vent 31 and the second steam vent 32. Part of the internal heating steam is discharged. And the foodstuff 50 is heat-sterilized for the predetermined time with the heating steam supplied into the inside of the heat-sterilization chamber 2 with this state maintained. When this heat sterilization is completed, the process proceeds to the next step.

  In the fifth step, as shown in FIG. 6E, the steam supply electromagnetic valves 13 and 14 of the steam supply units 7 and 8 are closed, and the supply of the heating steam is stopped. As a result, the close contact between the first sealing lid 5 and the second sealing lid 6 and the first opening 28 of the first opening / closing part 3 and the second opening / closing part 4 is released, and the first sealing lid 5 and the second opening / closing part 4 become rotatable. Subsequently, the steam discharge electromagnetic valve 17 of the steam discharge unit 9 is opened, and the heated steam inside the heat sterilization chamber 2 is discharged from the steam discharge unit 9. When the discharge of the heating steam is completed, the process proceeds to the next step.

  In the sixth step, as shown in FIG. 6 (f), the first sealing lid 5 of the first opening / closing part 3 and the second sealing lid 6 of the second opening / closing part 4 are rotated to the open position.

  In the seventh step, as shown in FIG. 6G, the retainer 40 containing the heat-sterilized food 50 is moved out of the heat sterilization chamber 2 from the first opening 28 and the second opening 29 of the second opening / closing part 4. Take it out.

  The retainer 40 is carried out from the first opening 28 and the second opening 29 of the second opening / closing part 4 and at the same time, another retainer 40 containing the food 50 to be sterilized by heating is replaced with the first opening of the first opening / closing part 3. 28 and the second opening 29 may be carried into the heat sterilization chamber 2. In the food sterilization apparatus 1 according to the present embodiment, the retainer 40 is carried into the heat sterilization chamber 2 from the first opening 28 and the second opening 29 of the first opening / closing part 3, subjected to heat sterilization, and then the second opening / closing part. The retainer 40 is carried out from the four first openings 28 and the second openings 29. According to this, as described above, the retainer 40 containing the food 50 can be continuously carried in / out of the heat sterilization chamber 2, so that the heat sterilization process can be made more efficient.

By repeatedly performing the first to seventh steps, the food 50 accommodated in the retainer 40 can be continuously sterilized by heating. In actual heat sterilization, a plurality of sterilization steps are mostly performed. For example, in the production line when rice is used as the contents, the following steps are included as an example.
(A) A plastic container is accommodated in the retainer 40.
(B) The rice as the contents is weighed and filled into the container (hereinafter referred to as food 50).
(C) The retainer 40 is carried into the heat sterilization chamber 2.
(D) The food 50 is sterilized by heating (primary sterilization) for a predetermined time. After the primary sterilization, the retainer 40 is carried out of the heat sterilization chamber 2.
(E) Take out the food 50 from the retainer 40 and convey it to the rice cooker used in the next step. In addition, the retainer 40 which took out the foodstuff 50 is returned to the place which performs the process of (a) again via a clean tunnel.
(F) Fill a container of the food 50 with a predetermined amount of water.
(G) Heat sterilization (secondary sterilization) at around 100 ° C. for 20 to 30 minutes in the steam tank of the rice cooker. After the secondary sterilization, the food 50 is taken out from the steam tank of the rice cooker and conveyed to the sealing device used in the next process.
(H) The food 50 is covered with a lid in a clean environment in the sealing device and sealed.
(I) Heat sterilization (tertiary sterilization) at 70 to 80 ° C. for 10 to 20 minutes again in the steam tank (or hot water) of the rice cooker.
(J) After the third sterilization, the food 50 is cooled with cold water or a cold water shower for 10 to 30 minutes.
(K) After cooling, the food 50 is conveyed in the order of the drying process, the appearance inspection process, and the packaging process.

  According to the food sterilization apparatus 1 of this embodiment and the food sterilization method using the same as described above, the following effects can be obtained.

(1) In the food sterilization apparatus 1 of the present embodiment, the heating steam is supplied from the steam supply units 7 and 8 to the inside of the heat sterilization chamber 2, and the heating is performed from the first steam release unit 31 and the second steam release unit 32. A part of the heating steam inside the sterilization chamber 2 is discharged. According to this, by supplying heated steam to the heat sterilization chamber 2, a flow of heated steam can be created inside the heat sterilization chamber 2. For this reason, compared with the case where the inside of the heat sterilization chamber 2 is made into a sealed state, the heating steam can be spread to every corner of the heat sterilization chamber 2. Therefore, even if the heat sterilization chamber 2 has an elongated cylindrical shape, all the foods 50 accommodated in the retainer 40 can be uniformly heat sterilized.

(2) In the food sterilizer 1 of the present embodiment, the first steam vent 31 and the second steam vent 32 are provided below the first opening / closing part 3 and the second opening / closing part 4. For this reason, even when a part of the heating steam supplied to the heat sterilization chamber 2 is condensed and turned into water, this water is discharged as drain water from the first steam vent 31 and the second steam vent 32. Can do. According to this, since the operation | work for extracting drain water from the 1st opening-and-closing part 3 and the 2nd opening-and-closing part 4 becomes unnecessary, it does a heat sterilization process continuously, without stopping operation | movement of an apparatus regularly. Can do. Therefore, working efficiency can be improved. Furthermore, the number of maintenance of the apparatus can be reduced.

  Further, when drain water is accumulated to some extent in the heat sterilization chamber 2 and then discharged at once, a rapid temperature change occurs in the heat sterilization chamber 2. However, when the drain water is gradually discharged from the first steam vent 31 and the second steam vent 32 during the heat sterilization as in the present embodiment, a rapid temperature is generated inside the heat sterilization chamber 2. Since the change hardly occurs, heat sterilization can be performed in a stable temperature state.

(3) In the food sterilization apparatus 1 according to the present embodiment, before the heat sterilization with the heating steam, the inside of the heat sterilization chamber 2 is set to a vacuum pressure, and the medium that transfers heat like air is reduced. For this reason, at the time of heat sterilization, the heat of the heating steam can be evenly transmitted to the food 50. Moreover, since it becomes easy to transmit the heat | fever of heating steam to the foodstuff 50, the time which heat sterilization requires can be shortened. Furthermore, the inside of the heat sterilization chamber 2 can be heated to a high temperature in a short time.

(4) In the food sterilization apparatus 1 of the present embodiment, when the inside of the heat sterilization chamber 2 is set to a vacuum pressure, the heat sterilization chamber 2 can be sealed by air suction. Moreover, when heat-sterilizing the foodstuff 50 inside the heat sterilization chamber 2, the 1st opening / closing part 3, the 2nd opening / closing part 4, and the heat sterilization chamber 2 can be made into a sealing state with the pressure of heating steam. According to this, since the lock mechanism from the outside for forming sealed space becomes unnecessary, sealed space can be formed by the method which does not depend on the lock mechanism from the outside, without enlarging an apparatus.

(5) In a conventional apparatus provided with an external locking mechanism, a driving mechanism thereof, and the like, it is necessary to fix the lid so that the lid of the sealed container does not open with internal pressure. In addition, after the sterilization process, it is necessary to release the lid. For this reason, in the conventional apparatus, the work time for fixing or releasing the lid is required. However, in the food sterilization apparatus 1 of the present embodiment, the heat sterilization chamber 2 can be hermetically sealed only by exhausting air from the heat sterilization chamber 2 or supplying steam. Moreover, the sealed state of the heat sterilization chamber 2 can be released simply by stopping the exhaust of air or the supply of steam from the heat sterilization chamber 2. This eliminates the need for a work process for fixing and releasing the lid, thereby shortening the work time.

(6) The first sealing lid 5 and the second sealing lid 6 need only provide a driving force for rotation from the outside, and do not need to provide a driving force for parallel movement, thus simplifying the device configuration. can do.

(7) In the food sterilization apparatus 1 according to the present embodiment, the retainer 40 is carried into the heat sterilization chamber 2 from the first opening 28 and the second opening 29 of the first opening / closing part 3 and subjected to heat sterilization. The retainer 40 is carried out from the first opening 28 and the second opening 29 of the second opening / closing part 4 connected to the side facing the first opening / closing part 3. According to this configuration, the retainer 40 containing the food 50 can be carried into / out of the heat sterilization chamber 2 linearly in one way. Therefore, it is possible to easily automate the loading / unloading of the retainer 40 by a loading / unloading mechanism using a belt conveyor or the like.

(8) In the food sterilization apparatus 1 of the present embodiment, the first sealing lid 5 and the second sealing lid 6 are rotated and paralleled by the support shafts 5a and 6a penetrating the first opening / closing section 3 and the second opening / closing section 4. The support shafts 5a, 6a are supported so as to be movable, and one end of the support shafts 5a, 6a is coupled to the first sealing lid 5 and the second sealing lid 6 at a position eccentric from the centers of the first sealing lid 5 and the second sealing lid 6. I am letting. According to this structure, the 1st opening 28 of the 1st opening-and-closing part 3 and the 2nd opening-and-closing part 4 can be opened and closed easily by rotating support shaft 5a, 6a. Further, since only the support shafts 5a and 6a pass through the first opening / closing portion 3 and the second opening / closing portion 4, the opening portion that reduces the sealing performance can be minimized.

(9) In the food sterilization apparatus 1 according to the present embodiment, the first sealing lid 5 and the second sealing lid 6 and the second opening 29 of the first opening / closing part 3 and the second opening / closing part 4 are in close contact with each other. A seal rubber 24 is provided as a member. According to this configuration, the sealing performance when the first sealing lid 5 and the second sealing lid 6 and the second opening 29 are in close contact with each other can be improved. Furthermore, in the food sterilization apparatus 1 of the present embodiment, the sealing member is located at a position where the first sealing lid 5 and the second sealing lid 6 and the first opening 28 of the first opening and closing portion 3 and the second opening and closing portion 4 are in close contact. A seal rubber 25 is provided. According to this configuration, the sealing performance when the first sealing lid 5 and the second sealing lid 6 are in close contact with the first opening 28 can be improved.

  Further, the food sterilization method and the food sterilization apparatus according to the present invention can be variously modified, replaced, added in the configuration and the like as shown below, in addition to the above embodiment, and these are also within the scope of the present invention. It is included.

(1) In the present embodiment, the heating steam is continuously supplied to the heating sterilization chamber 2 at the time of the heat sterilization (fourth step). However, the present invention is not limited thereto, and the heating steam is supplied intermittently. You may make it do. That is, the third step (decompression), the fourth step (supply), and the fifth step (discharge) described above are set as one cycle, and this is repeated a predetermined number of times.

  As described above, when the pressure reduction inside the heat sterilization chamber 2 and the supply and discharge of the heating steam are repeatedly performed, for example, from around 100 ° C. in a relatively short time of 1.0 seconds to 1.5 seconds. The temperature can be raised to about 140 ° C. Further, the heated steam can be discharged in a relatively short time.

  By performing heat sterilization by the above method, the inside of the heat sterilization chamber 2 can be raised to a temperature required for sterilization in a short time. Further, the temperature can be lowered to the original temperature in a short time. According to this, the time required for sterilization can be significantly reduced. Moreover, productivity can be further improved by automating the processes before and after.

(2) The heat sterilization chamber 2 may have a shape other than an elongated cylindrical shape as shown in the present embodiment. For example, shapes such as a prismatic shape, an elliptical cylinder shape, and a kamaboko shape can be adopted. Moreover, the height, width, and total length of the heat sterilization chamber 2 can be appropriately set depending on the size and number of foods 50 to be heat sterilized. For example, it is good also as a structure which can carry in / out two rows of retainers 40 simultaneously. Further, a plurality of food sterilizers 1 may be arranged in parallel. In that case, the process of the same process may be performed simultaneously or may be performed with a predetermined time difference.

(3) It is good also as a structure which does not provide the sealing rubber 24 and 25 used as a sealing member. In this case, the first sealing lid 5 and the second sealing lid 6 and the first opening 28 (opening peripheral portion), or the first sealing lid 5 and the second sealing lid 6 and the second opening 29 (opening peripheral portion) are provided. By increasing the smoothness of each surface in contact, steam leakage can be minimized. Moreover, it is desirable that the configuration of the seal rubber in the first opening / closing portion 3 and the second opening / closing portion 4 is the same, but the configurations may be different from each other. Further, in addition to the seal rubber, for example, a seal member made of a heat resistant resin may be used.

(4) The food sterilizer 1 of the present embodiment includes the steam discharge unit 9 as the first steam discharge unit, and the first steam release unit 31 and the second steam release unit 32 as the second steam discharge unit. . However, the first steam vent 31 and the second steam vent 32 may be omitted and only the steam exhaust 9 may be used. In this case, in the fourth step, the heating steam is supplied from the steam supply units 7 and 8 to the inside of the heating sterilization chamber 2, and at the same time, the steam discharge electromagnetic valve 17 is opened to heat the heating steam inside the heating sterilization chamber 2. Is discharged from the steam discharge section 9.

  1: food sterilizer, 2: heat sterilization chamber, 3: first opening / closing part, 4: second opening / closing part, 5: first sealing lid, 6: second sealing lid, 5a, 6a: support shaft, 7, 8 : Steam supply section, 9: Steam discharge section (first steam discharge section), 10: Air discharge section, 24, 25: Seal rubber, 28: First opening, 29: Second opening, 31: First steam vent section ( (Second steam discharge section), 32: second steam release section (second steam discharge section), 40: retainer, 50: food

Claims (6)

An opening / closing part having an opening through which the food passes, a heat sterilization chamber for heat sterilizing the food carried from the opening / closing part, and a sealing lid supported movably with respect to the opening of the opening / closing part and the heat sterilization chamber A steam supply unit that supplies steam to the inside of the heat sterilization chamber, a steam discharge unit that discharges steam from the inside of the heat sterilization chamber after the heat sterilization of the food, and exhausts air inside the heat sterilization chamber A food sterilization method using a food sterilizer having an air discharge unit,
Carrying the food into the heat sterilization chamber from the opening of the opening and closing unit;
The air inside the heat sterilization chamber is discharged from the air discharge section, the sealing lid and the heat sterilization chamber are brought into close contact with each other by the suction force of the air, and the inside of the heat sterilization chamber is sealed, and then the heating Depressurizing the inside of the sterilization chamber;
Closing the air discharge unit, supplying steam from the steam supply unit to the inside of the heat sterilization chamber, causing the sealing lid and the opening of the opening and closing unit to be in close contact with the pressure of the steam, the opening and closing unit and the After sealing the inside of the heat sterilization chamber, the food supplied into the heat sterilization chamber is heat sterilized with the steam supplied from the steam supply unit, and the steam discharge unit from the steam discharge unit during the heat sterilization Exhausting a part of the steam inside the heat sterilization chamber;
Closing the steam supply unit and discharging the steam inside the heat sterilization chamber from the steam discharge unit;
Carrying out the food from the opening of the opening / closing part to the outside of the heat sterilization chamber;
A food sterilization method comprising: A heat sterilization chamber for sterilizing food,
An opening / closing part having a first opening and a second opening through which the food passes;
A steam supply section for supplying steam into the heat sterilization chamber;
A first steam discharge unit for discharging steam from the inside of the heat sterilization chamber after heat sterilization of the food;
A second steam discharge unit for discharging a part of the steam in the heat sterilization chamber during the heat sterilization of the food;
An air discharger for discharging air inside the heat sterilization chamber;
When the air inside the heat sterilization chamber is exhausted from the air discharge part, the opening / closing part is supported by the suction force of the air, and is supported movably with respect to the first opening and the second opening of the opening / closing part. When the steam is supplied from the steam supply part to the inside of the heat sterilization chamber, the opening and closing part of the open / close part is closed by the pressure of the steam. A sealing lid that seals the inside of the opening / closing part and the heat sterilization chamber by being in close contact with the first opening;
A food sterilization apparatus comprising: The heat sterilization chamber consists of a substantially cylindrical airtight container for containing the food,
The opening / closing part includes a first opening / closing part having the first opening provided at one end in the longitudinal direction of the sealed container and a second opening having the second opening provided at the other end in the longitudinal direction of the sealed container. With an opening and closing part,
The food is carried into the sealed container from the first opening of the first opening / closing part and is carried out of the sealed container from the second opening of the second opening / closing part. Item 3. The food sterilizer according to Item 2.   The food sterilizer according to claim 3, wherein the second steam discharge unit is provided below the first opening / closing part and the second opening / closing part.   The sealing lid is supported by a support shaft penetrating the opening / closing portion so as to be rotatable and parallelly movable within the opening / closing portion, and one end portion of the support shaft is decentered from the center of the sealing lid. The food sterilizer according to any one of claims 2 to 4, wherein the food sterilizer is combined with the sealing lid.   The food sterilizer according to any one of claims 2 to 5, further comprising a seal member disposed at a position where at least the sealing lid and the second opening of the opening / closing portion are in close contact with each other.

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