JP2019122302A - Sterilization method of foods - Google Patents

Abstract

To provide a sterilization method of food capable of surely conducting sterilization of foods and sufficiently suppressing generation of unpleasant odor such as stuffy odor.SOLUTION: A method consists of a housing process for housing foods in a housing container having a recess shaped food housing part, a sealing process for sealing the food housing part, and a sterilization process for heating the sealed housing container at a prescribed temperature for prescribed time to sterilize the foods, in which the food housing part has porosity of 10% or more when housing foods.SELECTED DRAWING: Figure 1

Description

  The present invention relates mainly to a method of sterilizing food which sterilizes food including egg products such as thick-baked egg and egg-baked eggs.

  Conventionally, as a method of sterilizing food such as thick-baked egg, secondary sterilization is usually performed at a low temperature of 100 ° C. or lower after vacuum packaging of the food. Since such secondary sterilization can suppress the growth of bacteria, food poisoning can be prevented and also food spoilage can be prevented.

  However, there has been a drawback that when the above-described secondary sterilization is performed, a heating unpleasant odor (so-called "mure odor") is generated.

  In order to prevent such unpleasant odor, methods using additives (patent documents 1 and 2), secondary sterilization is performed with the container open, and the container is sealed after secondary sterilization, holes are formed in the packaging material Although the method of providing and ventilating etc. is known (patent document 2), generation | occurrence | production of the mure odor etc. of secondary sterilization can not fully be prevented.

By the way, with the muzzle odor, eggs and plant proteins have amino acids containing sulfur such as methionine as components, and the sulfur-containing amino acids are heated to generate sulfur-containing compounds.
In addition, retort odor, which is a problem in retort foods, is generated by generating a sulfur-containing compound by being subjected to high temperature when the retort foods are heat-sterilized at high temperature and high pressure.

Japanese Patent Application Laid-Open No. 60-075266 JP 2005-323571 A Unexamined-Japanese-Patent No. 01-168247

  SUMMARY OF THE INVENTION In view of the above-described conventional drawbacks, the present invention provides a method of sterilizing food which can reliably sterilize food and can sufficiently prevent generation of unpleasant odor such as mure odor. The purpose is.

  In order to achieve the above object, the method of sterilizing food according to the present invention comprises a storage step of storing food in a storage container having a recessed food storage portion, and a sealing step of subsequently sealing the food storage portion. Next, the storage container sealed is heated at a predetermined temperature for a predetermined time to sterilize the food, and the food storage part has a space ratio of 10% or more when the food is stored. It is characterized by

In addition, the food is characterized in that it is either an egg product or a food comprising an egg product as a main.
The space may be 10% to 20% of the volume of the food container.
In the sterilizing step, the storage container in which the food is sealed is heated at a temperature of 60 ° C. to 85 ° C. In addition, the sterilization step is characterized in that the storage container is pressurized.

As apparent from the above description, in the present invention, the following effects can be obtained.
(1) In the invention according to claim 1, when the food is stored, a food storage portion having a space ratio of 10% or more is formed, and the food storage portion is sealed with the food such as thick baked egg or the like. By heating and sterilizing, it is possible to suppress the generation of a mure odor.
(2) In each of the inventions described in the second to fourth aspects, the same effect as that of the above (1) can be obtained, and the generation of unpleasant odor such as a muddy odor can be suppressed by a rational means.
(3) Also in each invention described in claim 5, not only the same effect as the above (1) and (2) can be obtained, but also the sealing failure can be prevented.

1 to 3 are explanatory diagrams showing a first embodiment of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS The flowchart of the disinfection method of the foodstuff of 1st Embodiment. Outline explanatory drawing of a storage process and a sealing process. The table | surface which shows the sensory test result after a disinfection process.

Hereinafter, the present invention will be described in detail by the embodiments shown in the drawings.
In the first embodiment for carrying out the present invention shown in FIG. 1 to FIG. 3, 1 is a food according to the present invention, for example, secondary-sterilizing food 2 mainly comprising egg products or egg products such as thick-baked egg and egg. Sterilization method (hereinafter referred to as “sterilization method”).

In the present embodiment, the case where thick baked egg 2 is used as the food 2 will be described.
In this sterilization method 1, for example, as shown in FIG. 1, a storage step 5 for storing thick baked egg 2 in a storage container 4 having a food storage portion 3 and the storage container 4 with the food storage portion 3 in an air-free state. And a sterilizing step 7 of sterilizing the storage container 4 sealed in a state in which the thick baked egg 2 is contained for a predetermined time at a predetermined temperature for sterilization.

In the present embodiment, the storage container 4 is molded of resin such as polypropylene and fixed to the container main body 8 in which the recessed food storage portion 3 is formed and the flange portion 8a of the container main body 8 by welding or the like. And a film-like lid 9. The food storage portion 3 of the storage container 8 is formed to have a space ratio of 10% or more in a state where the thick baked egg 2 is stored.
Although the food storage unit 3 is a horizontally long rectangular parallelepiped space like a "tofu container" generally found in general, it can be a substantially short cylindrical space, a substantially square trapezoidal space or the like depending on the shape of the container body 8.
By the way, as a reason for having a space rate of 10% or more, when heat sterilization is carried out in the state where the space rate is less than 10%, mure smell and drip occur like a conventional, and a taste and a flavor fall remarkably. In order to

By the way, the space ratio is obtained by "(volume of food storage unit 3-volume of baked egg 2) / volume of food storage unit 3". In the present embodiment, the volume of the food storage 3 and the volume of the thick baked egg 2 are determined such that the space ratio is 10%.
If this space rate is 10% or more, it is possible to prevent the mure odor, but if the space rate is too large, the appearance will not be good or the thick baked egg 2 inside will move during transportation etc. It is desirable that the space factor be 25% or less. That is, it is desirable to set the porosity to 10% to 25%. More preferably, it is 15% to 20%.

  Thus, by performing the sterilizing step 7 in a state having a porosity of 10% or more, the vapor generated by heating the food 2 is cooled by the space between the container and the gas state to the liquid state The pressure in the storage container 4 can be prevented from being excessively increased. Thereby, it can prevent that the foodstuff 2 is pressurized excessively, and can suppress generation | occurrence | production of unpleasant odors, such as mure odor.

  In the storage step 5, the thick baked egg 2 is stored in the food storage portion 3 of the container body 8. Then, after the thick baked omelet 2 is stored in the food storage portion 3 of the container body 8, the sealing step 6 is performed.

  In the sealing step 6, the lid 9 made of a transparent resin is fixed to the flange 8a of the container body 8 by welding, adhesion or the like, and the food container 3 of the container body 8 is sealed. At this time, sealing may be performed in a state where a gas is present in the food storage unit 3 or may be sealed in a vacuum state (state of about half degassing). In the case of sealing in an aerated state, the gas in the food storage part 3 may be air as long as it is a gas that causes no problem even if it is added to food, and may be nitrogen gas, carbon dioxide gas, mixed gas or the like.

  In the sterilization step 7, pasteurization is mainly performed at a temperature of 60 ° C to 85 ° C. Sterilization may be carried out at a temperature higher than this temperature (for example, 100 ° C. or 120 ° C.), but it is desirable to carry out pasteurization at a temperature of 60 ° C. to 85 ° C. because the flavor may be impaired. It is desirable to pasteurize at a temperature of around C.

In the present embodiment, the sterilizing process 7 is performed by a heating device having a heating chamber capable of storing the storage container 4. A variety of methods can be used as a method of heating, and for example, heating can be performed using a hot water, steam, a hot water shower system, an electric heater, or the like.
As a sterilization time, the high temperature state is maintained for about 3 to 5 minutes, and then the food 2 is cooled. With regard to cooling, cooling to about 5 ° C. in about 25 minutes is desirable, but cooling may be performed in a shorter or longer time than this.

  When heat sterilization is performed in the sterilization step 7, sterilization may be performed in a state in which the inside of the heating chamber is slightly pressurized (for example, about 0.01 MPa in gauge pressure). By applying pressure to the inside of the heating chamber to pressurize the storage container 4, the lid 9 is held down, and the occurrence of a sealing failure can be prevented.

By performing such a sterilizing step 7, it is possible to prevent a mure odor, and to obtain a food 2 having taste and taste close to non-sterilized.
When heating and sterilizing food 2 such as thick-baked egg, water is changed to steam by heating and the volume becomes about 1700 times in the case of 100 ° C, and even in the case of 100 ° C or less, the volume is about It becomes 1244 times.

For this reason, since the pressure in the inside of the food storage part 3 of the storage container 4 rises, chemical decomposition and chemical bonding are promoted. This change is more likely to occur as the pressure is higher as the temperature is higher. Therefore, by making the space ratio of the food storage part 3 10% or more as in the present invention, the increased pressure is absorbed by the space, Steam is converted to water (changed from a gaseous state to a liquid state) due to a temperature difference with the surrounding environment so that high pressure is not applied to the inside of the food storage unit 3.
As a result, chemical decomposition and chemical bonding can be suppressed, and the generation of unpleasant odor such as mure odor can be sufficiently prevented.

Here, FIG. 3 shows the result of the sensory test of the sterilization step 7 under various conditions. This sensory test shows that 10 out of 10 people could not detect the mure odor for the description of the mure odor "none". On the other hand, the description of the muray odor "present" indicates that 10 out of 10 people detect the muzzle odor.
Further, the description “hold at 75 ° C. for 3 minutes” indicates that, for example, the film is cooled after being heated at 75 ° C. for 3 minutes.

  As shown in FIG. 3, it was found that the generation of unpleasant odor such as mure odor can be suppressed if the space ratio is 10% or more. In addition, with regard to the texture, when the space ratio was 5%, it was somewhat hard and could not maintain a good texture.

  By the way, although not described in FIG. 3, as a result of conducting a test about the case where a space ratio is 30% or more, unpleasant odor such as mure odor did not occur.

On the other hand, if the space rate is 10%, although the generation of unpleasant odor is suppressed, some drips are generated, so it is desirable to set the space rate to 15% to 20% in consideration of appearance.
In the embodiment of the present invention, a sterilizing method is mainly described for an egg product such as thick-baked egg, but the present invention is not limited to an egg product but can be used also for food mainly made of egg product For example, it can be used also for chicken food such as cooked rice of chicken, chicken meat such as chicken meat, and bean products using soybeans. These chicken dishes and bean products also generate an unpleasant odor when heat-sterilized, and by using the sterilization method of the present invention, it is possible to prevent the generation of an unpleasant odor such as a mure odor.

  Further, in the embodiment of the present invention, the storage container is constituted by the hard container body and the film-like lid, but it is heat resistant and can be packaged in a state where the space ratio of the food storage portion is maintained. For example, any one may be used.

  The sterilizing method of the present invention is used in industries that manufacture food, in particular, an egg product or a food mainly comprising an egg product.

1: food sterilization method, 2: food,
3: Food storage department, 4: Storage container,
5: storage process, 6: sealing process,
7: Sterilization process, 8: Container body,
9: Lid.

  The present invention relates mainly to a method of sterilizing food which sterilizes food including egg products such as thick-baked egg and egg-baked eggs.

  Conventionally, as a method of sterilizing food such as thick-baked egg, secondary sterilization is usually performed at a low temperature of 100 ° C. or lower after vacuum packaging of the food. Since such secondary sterilization can suppress the growth of bacteria, food poisoning can be prevented and also food spoilage can be prevented.

  However, there has been a drawback that when the above-described secondary sterilization is performed, a heating unpleasant odor (so-called "mure odor") is generated.

  In order to prevent such unpleasant odor, methods using additives (patent documents 1 and 2), secondary sterilization is performed with the container open, and the container is sealed after secondary sterilization, holes are formed in the packaging material Although the method of providing and ventilating etc. is known (patent document 2), generation | occurrence | production of the mure odor etc. of secondary sterilization can not fully be prevented.

By the way, with the muzzle odor, eggs and plant proteins have amino acids containing sulfur such as methionine as components, and the sulfur-containing amino acids are heated to generate sulfur-containing compounds.
In addition, retort odor, which is a problem in retort foods, is generated by generating a sulfur-containing compound by being subjected to high temperature when the retort foods are heat-sterilized at high temperature and high pressure.

Japanese Patent Application Laid-Open No. 60-075266 JP 2005-323571 A Unexamined-Japanese-Patent No. 01-168247

  SUMMARY OF THE INVENTION In view of the above-described conventional drawbacks, the present invention provides a method of sterilizing food which can reliably sterilize food and can sufficiently prevent generation of unpleasant odor such as mure odor. The purpose is.

In order to achieve the above object, the method of sterilizing food according to the present invention comprises a storage step of storing food in a storage container having a recessed food storage portion, and a sealing step of subsequently sealing the food storage portion. then sealed container 3 to 5 minutes heating city at a temperature of 60 ° C. to 85 ° C., is composed of a sterilization step of sterilizing the food product, said food storage unit, upon receiving the food product, It is characterized by having a porosity of 10% or more.

In addition, the food is characterized in that it is either an egg product or a food comprising an egg product as a main.
The space may be 10% to 20% of the volume of the food container.
In addition, the sterilization step is characterized in that the storage container is pressurized.

As apparent from the above description, in the present invention, the following effects can be obtained.
(1) In the invention according to claim 1, when the food is stored, a food storage portion having a space ratio of 10% or more is formed, and the food storage portion is sealed with the food such as thick baked egg or the like. By heating and sterilizing, it is possible to suppress the generation of a mure odor.
(2) In each of the inventions described in the second to third aspects, the same effect as that of the above (1) can be obtained, and the generation of an unpleasant odor such as a muddy odor can be suppressed by a rational means.
(3) Also in each invention described in claim 4 , the same effect as the above (1) to (2) can be obtained, and the sealing failure can be prevented.

1 to 3 are explanatory diagrams showing a first embodiment of the present invention.
BRIEF DESCRIPTION OF THE DRAWINGS The flowchart of the disinfection method of the foodstuff of 1st Embodiment. Outline explanatory drawing of a storage process and a sealing process. The table | surface which shows the sensory test result after a disinfection process.

Hereinafter, the present invention will be described in detail by the embodiments shown in the drawings.
In the first embodiment for carrying out the present invention shown in FIG. 1 to FIG. 3, 1 is a food according to the present invention, for example, secondary-sterilizing food 2 mainly comprising egg products or egg products such as thick-baked egg and egg. Sterilization method (hereinafter referred to as “sterilization method”).

In the present embodiment, the case where thick baked egg 2 is used as the food 2 will be described.
In this sterilization method 1, for example, as shown in FIG. 1, a storage step 5 for storing thick baked egg 2 in a storage container 4 having a food storage portion 3 and the storage container 4 with the food storage portion 3 in an air-free state. And a sterilizing step 7 of sterilizing the storage container 4 sealed in a state in which the thick baked egg 2 is contained for a predetermined time at a predetermined temperature for sterilization.

In the present embodiment, the storage container 4 is molded of resin such as polypropylene and fixed to the container main body 8 in which the recessed food storage portion 3 is formed and the flange portion 8a of the container main body 8 by welding or the like. And a film-like lid 9. The food storage portion 3 of the storage container 8 is formed to have a space ratio of 10% or more in a state where the thick baked egg 2 is stored.
Although the food storage unit 3 is a horizontally long rectangular parallelepiped space like a "tofu container" generally found in general, it can be a substantially short cylindrical space, a substantially square trapezoidal space or the like depending on the shape of the container body 8.
By the way, as a reason for having a space rate of 10% or more, when heat sterilization is carried out in the state where the space rate is less than 10%, mure smell and drip occur like a conventional, and a taste and a flavor fall remarkably. In order to

By the way, the space ratio is obtained by "(volume of food storage unit 3-volume of baked egg 2) / volume of food storage unit 3". In the present embodiment, the volume of the food storage 3 and the volume of the thick baked egg 2 are determined such that the space ratio is 10%.
If this space rate is 10% or more, it is possible to prevent the mure odor, but if the space rate is too large, the appearance will not be good or the thick baked egg 2 inside will move during transportation etc. It is desirable that the space factor be 25% or less. That is, it is desirable to set the porosity to 10% to 25%. More preferably, it is 15% to 20%.

  Thus, by performing the sterilizing step 7 in a state having a porosity of 10% or more, the vapor generated by heating the food 2 is cooled by the space between the container and the gas state to the liquid state The pressure in the storage container 4 can be prevented from being excessively increased. Thereby, it can prevent that the foodstuff 2 is pressurized excessively, and can suppress generation | occurrence | production of unpleasant odors, such as mure odor.

  In the storage step 5, the thick baked egg 2 is stored in the food storage portion 3 of the container body 8. Then, after the thick baked omelet 2 is stored in the food storage portion 3 of the container body 8, the sealing step 6 is performed.

  In the sealing step 6, the lid 9 made of a transparent resin is fixed to the flange 8a of the container body 8 by welding, adhesion or the like, and the food container 3 of the container body 8 is sealed. At this time, sealing may be performed in a state where a gas is present in the food storage unit 3 or may be sealed in a vacuum state (state of about half degassing). In the case of sealing in an aerated state, the gas in the food storage part 3 may be air as long as it is a gas that causes no problem even if it is added to food, and may be nitrogen gas, carbon dioxide gas, mixed gas or the like.

  In the sterilization step 7, pasteurization is mainly performed at a temperature of 60 ° C to 85 ° C. Sterilization may be carried out at a temperature higher than this temperature (for example, 100 ° C. or 120 ° C.), but it is desirable to carry out pasteurization at a temperature of 60 ° C. to 85 ° C. because the flavor may be impaired. It is desirable to pasteurize at a temperature of around C.

In the present embodiment, the sterilizing process 7 is performed by a heating device having a heating chamber capable of storing the storage container 4. A variety of methods can be used as a method of heating, and for example, heating can be performed using a hot water, steam, a hot water shower system, an electric heater, or the like.
As a sterilization time, the high temperature state is maintained for about 3 to 5 minutes, and then the food 2 is cooled. With regard to cooling, cooling to about 5 ° C. in about 25 minutes is desirable, but cooling may be performed in a shorter or longer time than this.

  When heat sterilization is performed in the sterilization step 7, sterilization may be performed in a state in which the inside of the heating chamber is slightly pressurized (for example, about 0.01 MPa in gauge pressure). By applying pressure to the inside of the heating chamber to pressurize the storage container 4, the lid 9 is held down, and the occurrence of a sealing failure can be prevented.

By performing such a sterilizing step 7, it is possible to prevent a mure odor, and to obtain a food 2 having taste and taste close to non-sterilized.
When heating and sterilizing food 2 such as thick-baked egg, water is changed to steam by heating and the volume becomes about 1700 times in the case of 100 ° C, and even in the case of 100 ° C or less, the volume is about It becomes 1244 times.

For this reason, since the pressure in the inside of the food storage part 3 of the storage container 4 rises, chemical decomposition and chemical bonding are promoted. This change is more likely to occur as the pressure is higher as the temperature is higher. Therefore, by making the space ratio of the food storage part 3 10% or more as in the present invention, the increased pressure is absorbed by the space, Steam is converted to water (changed from a gaseous state to a liquid state) by a temperature difference with the surrounding environment so that high pressure is not applied to the inside of the food storage unit 3.
As a result, chemical decomposition and chemical bonding can be suppressed, and the generation of unpleasant odor such as mure odor can be sufficiently prevented.

Here, FIG. 3 shows the result of the sensory test of the sterilization step 7 under various conditions. This sensory test shows that 10 out of 10 people could not detect the mure odor for the description of the mure odor "none". On the other hand, the description of the muray odor "present" indicates that 10 out of 10 people detect the muzzle odor.
Further, the description “hold at 75 ° C. for 3 minutes” indicates that, for example, the film is cooled after being heated at 75 ° C. for 3 minutes.

  As shown in FIG. 3, it was found that the generation of unpleasant odor such as mure odor can be suppressed if the space ratio is 10% or more. In addition, with regard to the texture, when the space ratio was 5%, it was somewhat hard and could not maintain a good texture.

  By the way, although not described in FIG. 3, as a result of conducting a test about the case where a space ratio is 30% or more, unpleasant odor such as mure odor did not occur.

On the other hand, if the space rate is 10%, although the generation of unpleasant odor is suppressed, some drips are generated, so it is desirable to set the space rate to 15% to 20% in consideration of appearance.
In the embodiment of the present invention, a sterilizing method is mainly described for an egg product such as thick-baked egg, but the present invention is not limited to an egg product but can be used also for food mainly made of egg product For example, it can be used also for chicken food such as cooked rice of chicken, chicken meat such as chicken meat, and bean products using soybeans. These chicken dishes and bean products also generate an unpleasant odor when heat-sterilized, and by using the sterilization method of the present invention, it is possible to prevent the generation of an unpleasant odor such as a mure odor.

  Further, in the embodiment of the present invention, the storage container is constituted by the hard container body and the film-like lid, but it is heat resistant and can be packaged in a state where the space ratio of the food storage portion is maintained. For example, any one may be used.

  The sterilizing method of the present invention is used in industries that manufacture food, in particular, an egg product or a food mainly comprising an egg product.

1: food sterilization method, 2: food,
3: Food storage department, 4: Storage container,
5: storage process, 6: sealing process,
7: Sterilization process, 8: Container body,
9: Lid.

Claims (5)

A storage step of storing food in a storage container having a recessed food storage portion, a sealing step of sealing the food storage portion next, and heating the storage container sealed next at a predetermined temperature for a predetermined time, Composed of sterilization process to sterilize food,
The food storage unit is a method of sterilizing a food having a space rate of 10% or more when the food is stored. The method for sterilizing a food according to claim 1, wherein the food is any one of an egg product or a food mainly comprising an egg product. The method for sterilizing a food according to any one of claims 1 and 2, wherein the space rate is 15% to 20%. The method for sterilizing a food according to any one of claims 1 to 3, wherein in the sterilizing step, the storage container in which the food is sealed is heated at a temperature of 60 ° C to 85 ° C. The method of sterilizing food according to any one of claims 1 to 4, wherein the sterilizing step is performed in a state where the storage container is pressurized.

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