JP2017138105A - Sealed state determination method of packaged food and manufacturing method of sealed packed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sealed state determination method of a packed food as to whether a food leakage occurs in the packed food in which a food is sealed-packed by a packaging material, and a manufacturing method of the sealed packed food.SOLUTION: A sealed state determination method of a packed food applies a near infrared light to the packed food which is sealed and packed by a packaging material or applies the near infrared light to the packed food which is sealed and packed by the packaging material via a member made of a material permeable to the near infrared light, and determines a leakage of the food to a surface of the packed food applied by the near infrared light. The member made of the material permeable to the near infrared light is a bottom face of a package container in which the packed food is stored. The seal state determination method of the packed food is executed during the conveyance of the packed food by a manufacturing line for manufacturing the packed food of which the food is sealed and packed by the packing material.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for determining a sealed state of packaged food in which the food is hermetically packaged with a packaging material, and a method for producing a sealed packaged food.

  Today, a wide variety of foods, such as solid foods, are hermetically packaged with packaging materials and provided to the market. For example, solid foods such as cheese and butter that have fluidity at the time of filling or warming and that cool and solidify are sealed and packaged with a wide variety of packaging materials and provided to the market.

  As the packaging material, aluminum foil, a film made of synthetic resin, or the like is used. Synthetic resin films include transparent and translucent films, and colored films and colorless films.

  Some solid foods that are hermetically packaged by such a packaging material have variations in appearance and form in the process after hermetically packaging.

  For example, in the production process of Camembert cheese, white mold grows on the surface of the cheese curd and is then sealed and packaged with a packaging material such as a synthetic resin film, followed by secondary aging, followed by heating and sterilization. Alternatively, after white mold grows on the surface of the cheese curd, it is cut in portions, individually sealed and wrapped with a packaging material such as aluminum foil, and secondarily aged, followed by heating and sterilization. This heating / sterilization treatment is performed at 97 ° C. for 70 minutes, for example.

  When the heating / sterilization treatment as described above is performed in the Camembert cheese manufacturing process, the internal pressure of the cheese may increase, and the white mold mat layer on the cheese surface may crack. And sometimes the components inside the cheese may leak from this crack.

  As described above in the manufacturing process of Camembert cheese, after the sealed packaging is performed, the heating and sterilization treatment is performed, and when the above-described cracks are generated and the internal components of the cheese leak through the cracks, The cheese internal components may leak out of the packaging material from the gap.

  Hereinafter, in the present specification, after packaging a solid food that has fluidity at the time of filling or heating, such as cheese or butter, and is cooled and solidified with a packaging material, the internal components of the solid food, etc. The phenomenon of leakage to the outside of the packaging material through a gap in the packaging material is called “food leakage”.

  When a food leak occurs, the appearance (appearance) of the sealed packaged food that can be seen by consumers is affected, which is not preferable in terms of commercial value.

  Therefore, it is desirable to determine whether or not a food leak has occurred before the product is provided to the market so that the product in which the food leak has occurred is not provided to the market.

  The sealed packaged food described above may be packaged in a sealed manner as described above, and further contained in another packaging container and provided to the market. For example, one or a plurality of the above-described sealed packaged foods may be stored in a single outer package container and sealed and provided to the market. Here, the process of accommodating and sealing one or a plurality of the above-described sealed packaged foods in a single outer package container is generally performed consistently on the production line.

  In this case, if the outer packaging container is colored and the above-described sealed packaged food contained therein cannot be observed visually or with a camera from the outside of the outer packaging container, determine whether there is a food leak. Can not.

  Therefore, even in such a case, it is desired to determine the presence or absence of food leakage without opening the outer packaging container.

JP 2001-272338 A

  An object of the present invention is to propose a method for determining a sealed state of packaged food for determining whether or not a food leak has occurred in the packaged food in which the food is hermetically packaged with a packaging material, and a method for producing the sealed packaged food. ing.

[1] To the surface of the packaged food irradiated with the near-infrared light by irradiating the packaged food in which the food is hermetically packaged with a packaging material and analyzing the spectrum of the reflected light. A method for determining a sealed state of packaged food for determining leakage of the food.

[2] By irradiating the packaged food in which the food is hermetically packaged with a packaging material through a member made of a material capable of transmitting near-infrared light, and analyzing the spectrum of the reflected light A method for determining a sealed state of packaged food for determining leakage of the food on a surface irradiated with the near infrared light of the packaged food.

[3] The member made of a material capable of transmitting near-infrared light is made of a transparent resin or a white colored pigment resin added to a base material made of a transparent resin within a range not exceeding 1.2 mass%. The sealed state determination method for packaged food according to [2], which is made of colored resin.

[4] The method for determining the sealed state of packaged food according to [2] or [3], wherein the member made of a material capable of transmitting near-infrared light is a bottom surface of a packaging container containing the packaged food inside .

[5] The method for determining a sealed state of packaged food according to any one of [1] to [4], wherein the food is a solid food that has fluidity when filled or warmed and is cooled and solidified. Here, as solid food which has fluidity at the time of filling or warming and cools and solidifies, for example, cheese and butter can be exemplified.

[6] The packaged food according to any one of [1] to [5], wherein the irradiation of the near-infrared light and the spectrum analysis of the reflected light are performed during conveyance on a production line for producing the packaged food. Sealing state judgment method.

[7] Determination of the sealed state of the packaged food according to any one of [1] to [6] while the packaged food is being transported on a production line for producing packaged food in which the food is hermetically packaged with a packaging material A method for producing a hermetically sealed food, wherein the method is carried out.

  According to this invention, it is possible to provide a sealed state determination method for packaged foods and a method for producing sealed packaged foods for determining whether or not food leakage has occurred in packaged foods in which the foods are hermetically packaged with a packaging material. it can.

The conceptual diagram explaining the schematic structure of one Embodiment of the determination system with which the determination method of this invention is implemented. The figure showing an example of the non-defective product and defective product determination result at the time of performing determination by the determination method of the present invention. The figure showing the analysis result of the reflection spectrum in the determination of FIG. The figure showing another example of the quality determination result at the time of determining with the determination method of this invention, and a inferior goods. The figure showing the analysis result of the reflection spectrum in the determination of FIG. The figure showing an example of the measurement result about the relationship between the addition ratio of the color pigment resin with respect to transparent resin used as a base material, and a reflection spectrum.

  In one embodiment of the present invention, the near-infrared light of the packaged food is analyzed by irradiating the packaged food in which the food is hermetically packaged with a packaging material with near-infrared light and analyzing the spectrum of the reflected light. The leakage of the food to the irradiated surface is determined.

  In the above description, the food that is hermetically packaged with the packaging material is a solid food that has fluidity when filled with cheese, butter, or the like or is warmed and solidifies by cooling. Examples of cheese include natural cheese such as Camembert cheese, and process cheese such as 6P cheese and baby cheese.

  These solid foods are particularly solid foods that may cause leakage of internal components by being subjected to heat treatment after being hermetically packaged with an aluminum foil, a synthetic resin film, or the like.

  In this embodiment, near-infrared light (wavelength: 700 nm to 2300 nm) is irradiated to the sealed packaged food to be determined, the spectrum of the reflected light is analyzed, and the food on the surface irradiated with the near-infrared light is analyzed. Judging leakage.

  For the near-infrared light irradiation and the spectrum analysis of the reflected light, for example, a near-infrared measuring device (near-infrared composition imaging system “Compovision” (registered trademark)) manufactured by Sumitomo Electric Industries, Ltd. can be used. .

  A near-infrared camera can be used for spectral analysis of the reflected light.

  Near-infrared light has a fixed wavelength band that is absorbed by proteins, lipids, moisture, and the like. Therefore, by analyzing the wavelength band reflected by near-infrared light, the composition of the substance hit by near-infrared light can be grasped.

  For example, when Camembert cheese, which is a solid food, is hermetically packaged with an aluminum foil or a transparent synthetic resin film, near infrared light is irradiated on this and the spectrum of reflected light is analyzed.

  In the case of non-defective products that are sealed and packaged with aluminum foil and have no food leakage (cheese leakage) on the surface irradiated with near-infrared light, only the near-infrared light wavelength band specific to aluminum foil is detected. Is done.

  On the other hand, when food leakage (cheese leakage) occurs on the surface irradiated with near-infrared light, in addition to the near-infrared light wavelength band peculiar to aluminum foil, the inside of the white mold layer of Camembert cheese A near-infrared wavelength band specific to the card is detected.

  Therefore, Camembert cheese that is hermetically sealed with aluminum foil is irradiated with near-infrared light, and the reflected wavelength band is analyzed, thereby leaking food on the surface irradiated with near-infrared light (cheese leakage). It is possible to easily determine whether or not the above has occurred.

  In the case of a non-defective product that is hermetically packaged with a transparent synthetic resin film and has no food leakage (cheese leakage) on the surface irradiated with near-infrared light, the white of the Camembert cheese skin (surface) is white. Only the near-infrared wavelength band specific to the mold mat layer is detected.

  On the other hand, if there is a food leak (cheese leak) on the surface irradiated with near infrared light, in addition to the wavelength band of near infrared light specific to the white mold mat layer of the outer shell (surface) of Camembert cheese The wavelength band of near infrared light peculiar to the card | curd inside the white mold layer of Camembert cheese is detected.

  Therefore, Camembert cheese that is hermetically sealed with a transparent synthetic resin film is irradiated with near-infrared light, and the reflected wavelength band is analyzed, thereby leaking food on the surface irradiated with near-infrared light. Whether or not (cheese leakage) has occurred can be easily determined.

  As described above, the near-infrared light has a wavelength band that is absorbed by proteins, lipids, moisture, and the like. Therefore, the determination method and system of this embodiment are not limited to cheese such as Camembert cheese, but can be applied to any solid food in which protein, lipid, moisture, and the like are included in the food leakage.

  Determination of leakage of the food to the surface irradiated with near-infrared light by the near-infrared light irradiation and reflected light spectrum analysis on the packaged food described above can be performed in a time of about 600 msec per piece.

  Therefore, the near-infrared light irradiation and the spectrum analysis of the reflected light in this embodiment can be carried out during conveyance on the production line for producing the packaged food described above. The above-described packaged food is conveyed at the production line at a speed of about 20 m / min. Therefore, the determination method of this embodiment can be performed in-line for all products transported on the production line.

  As described above, in near-infrared light (wavelength: 700 nm to 2300 nm), a wavelength band that is absorbed by proteins, lipids, moisture, and the like is determined. Therefore, by analyzing the wavelength band reflected by near-infrared light, the composition of the substance hit by near-infrared light can be grasped. A technique that uses near-infrared light to perform measurement, determination, and the like without opening a package that has been hermetically sealed by utilizing this, that is, non-destructively, has been conventionally known.

  For example, Japanese Patent Laid-Open No. 2001-272338 (Patent Document 1) proposes a method for measuring the ripening degree of white mold cheese nondestructively using near infrared light.

  On the other hand, the present embodiment uses spectrum analysis of reflected light of near infrared light for a method and system for determining whether or not food leakage has occurred in packaged food in which food is hermetically packaged by a packaging material. Is.

  The determination method and determination system of the present embodiment are applicable to all solid foods that contain protein, lipids, moisture, etc. in food leaks, and are all products that are transported on a production line for producing packaged foods. Can be implemented inline.

  In another embodiment of the present invention, the near-infrared light is irradiated to the packaged food in which the food is hermetically packaged by the packaging material through a member made of a material that can transmit near-infrared light, and the reflected light is By analyzing the spectrum, the leakage of the food to the surface irradiated with the near infrared light of the packaged food is determined.

  Here, the member made of a material capable of transmitting near-infrared light can be the bottom surface of the packaging container containing the packaged food inside.

  That is, even when one or more of the packaged foods in which the above-described solid food is hermetically packaged with an aluminum foil, a synthetic resin film, or the like are accommodated in a packaging container corresponding to the exterior, the bottom surface of the packaging container Is made of a material made of a material that can transmit near-infrared light, so that irradiation of the near-infrared light in the above-described embodiment is performed via a member made of a material that can transmit the near-infrared light, and reflected light. By performing a spectrum analysis on the one or more, it is easily determined whether or not food leakage has occurred on the surface of one or a plurality of packaged foods contained in the packaging container that has been irradiated with near-infrared light. be able to.

  FIG. 1 illustrates a schematic configuration of this determination system in which the determination method of this embodiment is performed in a state where a plurality of sealed Camembert cheeses are accommodated in a packaging container (cup) corresponding to the exterior. It is a conceptual diagram.

  The member made of a material capable of transmitting near-infrared light and forming the bottom surface of the packaging container (cup) can be made of, for example, a transparent resin.

  In the embodiment shown in FIG. 1 as well, a plurality of hermetically sealed solid foods contained in a packaging container (cup) are, for example, Camembert cheese that is hermetically packaged with an aluminum foil or a transparent synthetic resin film. . On the other hand, near infrared light is irradiated through the bottom surface of a packaging container (cup) made of a material that can transmit near infrared light, and the spectrum of reflected light is analyzed.

  In the case of a non-defective product that is hermetically packaged with aluminum foil and has no food leakage (cheese leakage) on any surface irradiated with near-infrared light, the aluminum foil is applied to the entire bottom surface of the packaging container (cup). Only the wavelength band of near-infrared light peculiar to is detected.

  On the other hand, if food leakage (cheese leakage) occurs on any of the surfaces irradiated with near-infrared light, the near-infrared specific to the card inside the white mold layer of Camembert cheese The wavelength band of light is detected.

  Therefore, as in the embodiment shown in FIG. 1, the near infrared light is irradiated through the bottom surface of the packaging container (cup) made of a material that can transmit near infrared light, and the spectrum of the reflected light is analyzed. Easily determine whether there are food leaks (cheese leaks) on the surface that has been irradiated with near-infrared light among the sealed foods contained in multiple packaging containers (cups) it can.

  In the case of a non-defective product that is hermetically packaged with a transparent synthetic resin film and has no food leakage (cheese leakage) on any surface irradiated with near-infrared light, the entire bottom surface of the packaging container (cup) Furthermore, only the wavelength band of the near-infrared light wavelength band specific to the white mold mat layer of the outer shell (surface) of Camembert cheese is detected.

  On the other hand, if food leakage (cheese leakage) occurs on any of the surfaces irradiated with near-infrared light, the near-infrared specific to the card inside the white mold layer of Camembert cheese The wavelength band of light is detected.

  Therefore, as in the embodiment shown in FIG. 1, the near infrared light is irradiated through the bottom surface of the packaging container (cup) made of a material that can transmit near infrared light, and the spectrum of the reflected light is analyzed. Easily determine whether there are food leaks (cheese leaks) on the surface that has been irradiated with near-infrared light among the sealed foods contained in multiple packaging containers (cups) it can.

  In the embodiment shown in FIG. 1, the bottom surface of the packaging container (cup) is not limited to a transparent resin, and may be any material that can transmit near infrared light.

  A packaging container that contains a solid food in hermetic packaging may be an opaque container that is not transparent in terms of functionality such as light shielding, design, and container cost.

  Even in such a case, any material that can transmit near-infrared light can be used in the present embodiment.

  For example, it can be made of a colored resin in which a white colored pigment resin is added in a range not exceeding 1.2 mass% in a base material made of a transparent resin.

  If it is made of a colored resin in which about 6.0% by mass of a white colored pigment resin is added to a substrate made of a transparent resin, the amount of transmission of near infrared light is significantly reduced, and the reflection spectrum cannot be acquired effectively. It is not preferable.

  When a member made of colored (white) resin in which a white colored pigment resin is added to a base material made of a transparent resin is adopted, an effective transmission amount of near-infrared light can be secured and a reflection spectrum can be acquired effectively. From the viewpoint, it is desirable that the white color pigment resin added to the base material made of a transparent resin does not exceed 1.5% by mass, preferably 1.2% by mass or less, more preferably 0.4% by mass. It is as follows.

  Hereinafter, in the present specification and drawings, the colored pigment resin may be referred to as “masterbatch”.

  Also in the embodiment shown in FIG. 1, the leakage judgment of the food on the surface irradiated with near infrared light by near infrared light irradiation and reflected light spectrum analysis is performed in a time of about 600 msec per piece. Can do.

  Therefore, the near-infrared light irradiation and the reflected light spectrum analysis in the embodiment shown in FIG. 1 can also be performed in-line for all products during transportation on the production line for producing the packaged food.

  As described above, the method for determining the sealed state of packaged food described in the above embodiment is performed in-line for all products during transportation on the production line for manufacturing packaged food, so that the food is sealed by the packaging material. Packaged foods that are packaged can be manufactured.

  As a result, the state of the surface of the solid food can be completely inspected without opening the sealed container for the solid food.

  For example, in the manufacturing process of Camembert cheese, all of these sealed states (cheese leaks) can be inspected quickly and continuously in a non-destructive manner.

  Thereby, damage to the product brand due to defective products can be prevented, and the trust from consumers can be increased.

  Hereinafter, examples will be described with reference to the accompanying drawings, but the present invention is not limited to the above-described embodiment and examples described below, and variously within the technical scope grasped from the description of the claims. It can be changed.

  A determination system having the system configuration shown in FIG. 1 was installed in the packaged food production line.

  After the white mold grows on the surface of the cheese curd, it is cut in potion, individually sealed and wrapped with aluminum foil, then secondary ripened, and then 6 pieces of camembert cheese that is heated and sterilized, and the outer packaging A production line for packaged food sealed in a (cup) was used.

  A near-infrared measuring device (near-infrared composition imaging system “Compovision” (registered trademark)) manufactured by Sumitomo Electric Industries, Ltd. was used for spectral analysis of irradiation with near-infrared light and reflected light.

  The member constituting the bottom part of the packaging container (cup) containing six Camembert cheeses individually wrapped with aluminum foil is a white colored pigment resin 1.2 in a base material made of a transparent resin. It was made of white resin to which mass% was added.

  The heating and sterilization treatment in the above-described Camembert cheese manufacturing process is usually performed at 97 ° C. for 70 minutes. A plurality of sterilized ones were prepared, and the production line was operated while being inserted at various points in the transfer line.

  In the conveyance line, the packaged food was conveyed at a speed of 20 m / min.

  The production line was operated until all the prepared items passed through the determination system while removing those determined as defective (having cheese leakage) by the determination system having the system configuration shown in FIG.

  Then, when what was determined to be defective (cheese leaked) by the judgment system was opened and each sealed packaging camembert cheese was confirmed, cheese leak occurred on the bottom surface that was irradiated with near-infrared light. Things were included in both.

  On the other hand, when all of the products that were not determined to be defective (cheese leaked) by the determination system were opened and each sealed packaged Camembert cheese was confirmed, none of the cheese leaks occurred.

  After the white mold grows on the surface of the cheese curd, it is cut in potion, individually sealed and wrapped with aluminum foil, then secondary ripened, and then 6 pieces of camembert cheese that is heated and sterilized, and the outer packaging With respect to the packaged food hermetically packaged in the (cup), the cheese leakage was determined by the system configuration of the present invention illustrated in FIG.

  A near-infrared measuring device (near-infrared composition imaging system “Compovision” (registered trademark)) manufactured by Sumitomo Electric Industries, Ltd. was used for spectral analysis of irradiation with near-infrared light and reflected light.

  As for the member which comprises the bottom face part of the packaging container (cup) which accommodates six pieces of Camembert cheese individually wrapped with aluminum foil, a white colored pigment resin is 0.4 in a base material made of a transparent resin. It was made of white resin to which mass% was added.

  As shown in FIG. 1, near the infrared rays are irradiated on the entire bottom surface of the packaging container (cup) in which six pieces of Camembert cheese individually wrapped with aluminum foil are sealed and passed through the bottom of the aluminum foil. The near-infrared light was irradiated to the bottom of each Camembert cheese individually wrapped in

  The reflection spectrum was measured (analyzed) using the near infrared camera of the near infrared measuring device.

  The case where the bottom portion of the packaging container (cup) was made of a transparent resin to which no color pigment resin was added was also determined and compared in the same manner.

  In a specific near-infrared wavelength region (700 nm to 2300 nm), a reflection spectrum specific to cheese was observed at a location where cheese leaked.

  On the other hand, a reflection spectrum specific to the aluminum foil was observed in the area where the cheese did not leak.

  In the case of a transparent resin, this was the same regardless of whether the color pigment resin was added in an amount of 0.4% by mass.

  There is a difference in the spectrum in each of the places where the cheese leaked and the places where the cheese did not leak (FIG. 2), and it was confirmed that the presence or absence of the cheese leak could be determined by analyzing the reflection spectrum (FIG. 3).

  After white mold grows on the surface of the cheese curd, hermetically sealed with a transparent film and secondarily ripened, and then Camembert cheese (hole type), which is heated and sterilized, is placed in a packaging container (cup) that becomes the exterior. About the packaged food packaged individually sealed, the cheese leakage was determined by the system configuration of the present invention illustrated in FIG.

  The case where the bottom portion of the packaging container (cup) was made of a transparent resin to which no color pigment resin was added was also determined and compared in the same manner.

  In a specific near-infrared wavelength region (700 nm to 2300 nm), a reflection spectrum specific to cheese was observed at a location where cheese leaked.

  On the other hand, a reflection spectrum specific to the white mold mat layer on the cheese surface was observed at a location where the cheese did not leak.

  In the case of a transparent resin, this was the same regardless of whether the color pigment resin was added in an amount of 0.4% by mass.

  There was a difference in the spectrum in each of the places where cheese leaked and the places where cheese did not leak (FIG. 4), and it was confirmed that the presence or absence of cheese leak could be determined by analyzing the reflection spectrum (FIG. 5).

  In addition, in the location where a white mold mat layer is thin, the reflection spectrum peculiar to cheese was mixed, and the reflection spectrum peculiar to cheese and the approximate reflection spectrum were observed.

  As described in Example 2, two types of portion type (6-piece product) Camembert cheese were prepared. One type was hermetically packaged with gold aluminum foil, and the other was hermetically packaged with silver aluminum foil.

  Further, as described in Example 3, hole-type Camembert cheese hermetically sealed with a transparent film was prepared.

  As described in Examples 2 and 3, as shown in FIG. 1, these are hermetically packaged in a packaging container (cup) as an exterior, and the packaged food of the present invention illustrated in FIG. Cheese leakage was determined by the system configuration.

  In general, it is known that colored pigments used in the production of colored containers inhibit the transmission of near-infrared light.

  Therefore, the members constituting the bottom portion of the packaging container (cup) are made of a transparent resin, and plural types in which the addition ratio of the white color pigment resin into the base material made of the transparent resin is changed stepwise. Prepared and examined.

As a result, the results shown in Table 1 and FIG. 6 were obtained.

  When a white masterbatch was added to the base material (transparent resin) at 0.4% by mass, it was confirmed that cheese leakage could be inspected (FIG. 6, Table 1).

  When a white masterbatch is added to the base material (transparent resin) at 1.2% by mass, the amount of transmitted near-infrared light is somewhat reduced, making it difficult to stably obtain a reflection spectrum. It was confirmed that the leak inspection was affected (FIG. 2, Table 1).

  In addition, when a white masterbatch is added to the base material (transparent resin) at 6.0% by mass, the amount of transmitted near-infrared light is remarkably reduced, the reflection spectrum cannot be acquired effectively, and cheese leakage is inspected. It was confirmed that it would be difficult (FIG. 2, Table 1).

Claims (7)

  Irradiating near-infrared light to a packaged food in which the food is hermetically packaged with a packaging material, and analyzing the spectrum of reflected light to analyze the packaged food on the surface irradiated with the near-infrared light A method for determining the sealed state of packaged food to determine leakage of food.   The packaged food is obtained by irradiating the packaged food in which the food is hermetically packaged with a packaging material through a member made of a material capable of transmitting near-infrared light, and analyzing the spectrum of the reflected light. A method for determining a sealed state of packaged food for determining leakage of the food to a surface irradiated with the near-infrared light.   The member made of a material capable of transmitting near infrared light is a transparent resin or a colored resin in which a white colored pigment resin is added in a range not exceeding 1.2 mass% in a base material made of a transparent resin. The method for determining the sealed state of packaged food according to claim 2, wherein the packaged food is sealed.   The method for determining a sealed state of packaged food according to claim 2 or 3, wherein the member made of a material capable of transmitting near-infrared light is a bottom surface of a packaging container containing the packaged food inside.   The method for determining a sealed state of packaged food according to any one of claims 1 to 4, wherein the food is a solid food that has fluidity at the time of filling or heating and is solidified by cooling.   The sealed state determination method for packaged food according to any one of claims 1 to 5, wherein the near-infrared light irradiation and the spectrum analysis of the reflected light are performed during conveyance on a production line for producing the packaged food. .   The sealed state determination method for packaged food according to any one of claims 1 to 6, wherein the packaged food is being transported on a production line for producing packaged food in which the food is hermetically packaged with a packaging material. A method for producing sealed packaged food.