JP3063279B2 - High pressure sterilization method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-pressure sterilization method for dissolving carbon dioxide in foods and the like.

[0002]

2. Description of the Related Art Conventionally, a heat sterilization method at about 100 ° C. has been widely used as a sterilization method for non-dry foods containing liquids. However, in this heat sterilization method, it takes a long time to heat by heat conduction, and in addition, problems such as destruction of nutrient components and deterioration of taste due to heating have occurred. In order to solve these problems, foods etc.
Attempts to perform high-pressure sterilization with a liquid pressure of 2,000 atmospheres or more have been made in Japanese Patent Application Laid-Open Nos. 59-210873, 62-69969, and
The effects of the high-pressure sterilization treatment have been confirmed, for example, in JP-A-01-51040.

In the case where foods and the like are filled and sealed in a packaging container, the foods and the like are packed in a flexible packaging container such as a resin film in order to prevent rancidity and deterioration of the contents such as foods. To remove the air inside and seal it (so-called vacuum packaging), or to fill the packaging such as paper, plastic, metal, etc. It is common to use a method of replacing and sealing with an inert gas (such as nitrogen, carbon dioxide, or water vapor) (so-called gas replacement packaging).

[0004]

Recently, as a method for disinfecting non-dried foods and the like containing a liquid for long-term storage, problems such as destruction of nutritional components and deterioration of taste in the above-mentioned heat sterilization method can be solved. A high-pressure sterilization method has attracted attention, and a stable high-pressure sterilization method having a high sterilization effect with a pressure as low as possible and for a short time has been demanded.

[0005]

The above SUMMARY OF THE INVENTION In view of the demand for high and sterilized processing methods such as foods, the present inventors have sharp
Carbon dioxide dissolved in foods, etc. as a result of repeated research
Has improved the sterilizing effect of high-pressure sterilization.
And discovered. That is, the present invention relates to foods
Etc. are subjected to high-pressure sterilization at 1,000 atmospheres or more.
There are, at the same time as the advance or high pressure sterilization process, carbon dioxide and the like food products, by volume, with respect to food products 1.0
By dissolving carbon dioxide in the range of 0.3 to 0.6 , or when filling and packaging foodstuffs and the like in a packaging processing branch office and sealing, all or any of the residual air in the packaging container By replacing a part with carbon dioxide and sealing it, or replacing all the residual air in the packaging container with a mixture of carbon dioxide and nitrogen and sealing it,
In terms of volume ratio, carbon dioxide is 0.3
The present invention provides a stable high-pressure sterilization method having a high sterilizing effect by dissolving in the range of 0.6 to 0.6 .

The present inventors have also discovered that oxygen dissolved in foods and the like has reduced the bactericidal effect in high-pressure sterilization. That is, the present invention
In the case where foods and the like are subjected to a high-pressure sterilization treatment of 1000 atm or more, a stable high-pressure sterilization treatment method having a higher sterilization effect is provided by previously dissolving carbon dioxide by eliminating dissolved oxygen such as foods. Things.

The foods that can be sterilized by the high-pressure sterilization method of the present invention are liquid, paste, or gel foods, or a mixture of these and solid foods, and can transmit pressure. For non-dry (non-hollow) foods or the like containing a liquid, high-pressure sterilization can be performed without any particular limitation. For example, liquid foods such as juice, milk, liquor, soy sauce and dressing, and paste foods such as mayonnaise, ketchup and jam,
Gel foods include jelly, pudding, and yokan, and mixtures of these with solid foods include hot potato salads, pickles, and fish meat storage. In addition to foods, pharmaceuticals such as infusions and drinks,
High pressure sterilization is possible.

In the high-pressure sterilization method of the present invention, 10
With respect to the high-pressure sterilization treatment at a pressure of 00 atm or more, the high-pressure sterilization treatment can be performed without any particular limitation using a conventionally known high-pressure processing apparatus as shown in FIG. That is, foods and the like are directly stored in the high-pressure processing chamber (10) that can be sealed with the cylindrical pressure-resistant container (11), the pressure-resistant lid (16), and the pressure piston (12), or the foods and the like are stored. Packed in a packaging container and housed in a sealed state,
It is filled with a liquid (usually water) as a pressure medium, and is completely sealed with a pressure-resistant lid (16) so that no air remains in the high-pressure processing chamber (10). Next, usually a hydraulic pump (not shown)
By pressurizing the hydraulic chamber (13) through the hydraulic line (15),
By raising the pressurizing piston (12) having a smaller pressurizing area than the hydraulic chamber (13), the high-pressure processing chamber (10)
Pressurizes to 000 atm.

[0009] In a high-pressure processing apparatus as shown in FIG.
Perform high-pressure sterilization at 0 to 7000 atmospheres for 5 to 120 minutes, such as foods stored directly in the high-pressure processing chamber (10).
Alternatively, the food or the like filled and sealed in the packaging container and the liquid as the pressure medium are heated in advance to about 60 ° C. in a range where the food does not deteriorate in quality, etc., and the hot water pipe (14) and the hot water jacket are heated. According to (17), the pressurization pressure and the pressurization time can be reduced and shortened by performing the high-pressure sterilization while controlling the temperature.

Further, in the high-pressure processing apparatus as shown in FIG. 1, when liquid or pasty foods and the like are directly accommodated in the high-pressure processing chamber (10) and subjected to the high-pressure sterilization processing, the high-pressure processing chamber is required. It is preferable to provide a food pipe line (not shown) with a valve communicating with (10) to continuously supply and discharge foods and the like.

When foods are subjected to a high-pressure sterilization treatment at a pressure of 1000 atm or more, the method of the present invention for dissolving carbon dioxide in foods or the like in advance requires that carbon dioxide be dissolved in water in the foods by 20%. At normal pressure
Water 1.08 (liquid) to carbon dioxide 0.88 (volume ratio)
Gas) is dissolved, and that the amount of dissolution is increased by pressurization, using a conventionally known device or equipment, such as a method of injecting carbon dioxide into liquid foods and the like by aeration. , Containing a mixture of liquid foods and solid foods in a closed container, and easily absorbing (dissolving) the carbon dioxide in the foods, for example, by blowing low-pressure carbon dioxide under pressure Can be done.

In this case, if the amount of carbon dioxide absorbed (dissolved) is too large, the bactericidal effect shown in Examples described later is improved, but the taste of foods and the like changes, so that the carbon dioxide after the high-pressure sterilization treatment is reduced. If degassing is not performed, or if degassing is not performed, the amount of dissolved carbon dioxide is about 0.3 to 0.6 (gas) per 1.0 food (liquid or solid) in volume ratio. It is preferable to suppress it. In addition, carbonated beverages such as beer, cider and cola have a carbon dioxide dissolution amount of the above (0.3 to 0.6) or more and are subjected to high-pressure sterilization as they are.

The method of the present invention for dissolving carbon dioxide in foods and the like at the same time as the high-pressure sterilization is carried out by using a high-pressure processing apparatus as shown in FIG. When directly housed, after removing the air in the high-pressure processing chamber (10), an appropriate amount of carbon dioxide is sealed and the pressure-resistant lid (16) is closed, and then the high-pressure processing chamber (10) is removed.
When foods are packed in a packaging container and sealed in a container, when filling the packaging container with foods, an appropriate amount of carbon dioxide is sealed in the packaging container and sealed. The treatment chamber (10) can be pressurized to 1000 to 10000 atmospheres and, at the same time, can absorb (dissolve) carbon dioxide in foods and the like. In this case, the appropriate amount of carbon dioxide is defined as the amount of dissolved (encapsulated) carbon dioxide of about 0.3 to 0.6 (gas) per 1.0 food (liquid or solid) at the above volume ratio. It is.

Further, regarding the method of the present invention for dissolving carbon dioxide in foods and the like simultaneously with the high-pressure sterilization treatment, the inventors of the present invention provided a high-pressure treatment chamber (10) in a high-pressure treatment apparatus as shown in FIG. Continuous high-pressure sterilization of liquid foods and the like dissolved by blowing carbon dioxide directly
) Was devised. That is, a high-pressure processing chamber (10) sealed with a cylindrical pressure-resistant container (11), a pressure-resistant lid (21), and a pressure-resistant bottom (22),
A liquid valve or a paste-like food is accommodated by a food pipe (23) with a strong valve (the same is omitted hereafter), and the air is fed into the high-pressure processing chamber (10) by an air pipe (26). Air is exhausted, and each valve is closed and sealed. Next, the carbon dioxide line which is provided in a pressure sole (22) (27), was the carbon dioxide absorbed in foods blown aeration expression of appropriate amount of a low pressure (2.0 kg / cm ² or so) (dissolution) Later, hydraulic piston etc.
A pressure medium (usually water) pressurized to 1000 to 10000 atmospheres (not shown) is injected into a bellows-type pressurizer (29) through a high-pressure water pipe (28), and the bellows-type pressurizer (29) Is expanded, so that foods and the like containing carbon dioxide dissolved in the high-pressure processing chamber (10) are subjected to high-pressure sterilization. Further, the foods and the like that have been subjected to the high-pressure sterilization treatment are opened by opening the valve of the food pipe (24) provided on the pressure-resistant bottom (22), and blowing low-pressure sterile air from the air pipe (25). Are discharged from the high-pressure processing chamber (10) and transported to a filling device in the next step.

The present inventors set up a high-pressure processing apparatus as shown in FIG. 2 in a double to quadruple system, and carried out the above-mentioned step of storing foods and the like, the step of dissolving carbon dioxide, A liquid food product in which carbon dioxide is directly blown into the high-pressure processing device to be dissolved by sequentially performing the sterilization process and the discharging process of foods and the like using a two- to four-type high-pressure processing device. And the like are continuously subjected to a high-pressure sterilization treatment.

As to the packaging container which can be used in the high-pressure sterilization treatment method of the present invention, similar to the case of the above-mentioned heat sterilization method, a bag-shaped packaging container made of a flexible resin film or the like and a laminate thereof, Cup-shaped, tray-shaped or cylindrical packaging containers made of paper, plastic, metal, etc., and their laminates with shape-retaining properties, as long as they can easily transmit pressure and can be sealed Can be used without any particular restrictions. In this case, despite the high-pressure sterilization treatment of 1000 atm or more, the liquid as the above-mentioned pressure medium and the foods in the packaging container are uniformly pressurized, so that the material strength of the special packaging container is increased. Or, it does not require sealing strength.

According to the method of the present invention in which all or a part of the residual air in the packaging container is replaced with carbon dioxide and sealed, the above-mentioned flexible bag-like packaging container or shape-retaining cup is used. Is a so-called carbon dioxide gas replacement packaging method in which foods and the like are filled in a packaging container such as a container, and all or a part of the remaining air therein is replaced with carbon dioxide and sealed. Can be implemented.

As described above, in the so-called carbon dioxide gas replacement packaging method in the high-pressure sterilization method of the present invention, since a large amount of carbon dioxide is dissolved in water as described above, it is subjected to high-pressure sterilization to replace and seal the carbon dioxide. Almost all of the carbon is dissolved in water such as non-dried foods including liquids, which causes a change in taste of foods and deformation of packaging containers such as cups having shape retention. So be careful. That is, the volume of the remaining air to be replaced in the packaging container is reduced (about 20% or less of the content), or a part of the remaining air is replaced with carbon dioxide.

Regarding the method of the present invention, in which all of the residual air in the packaging container is replaced with a mixed gas of carbon dioxide and nitrogen and sealed, nitrogen gas is widely used in conventional gas replacement packaging. It is a convenient inert gas to prevent rancidity and deterioration of foods as contents, and because it dissolves very little in water compared to carbon dioxide. Since the present inventors have found that the residual air (containing 21% of oxygen) in the inside reduces the sterilizing effect in the high-pressure sterilization treatment, the residual air in the packaging container is entirely removed to remove carbon dioxide. It is replaced with a mixed gas of nitrogen and nitrogen and sealed. As a result, it is possible to suitably prevent a change in taste of foods and deformation of a packaging container such as a cup shape having shape retention as described above, and to prevent rancidity and deterioration of foods and the like, which are contents after the high-pressure sterilization treatment. It is to prevent.

Further, when foods and the like are subjected to a high-pressure sterilization treatment at a pressure of 1000 atm or more, the method of the present invention for eliminating dissolved oxygen in foods and the like in advance is to store the foods and the like directly in a decompression tank. Or foodstuffs into a flexible bag-shaped packaging container or shape-retaining cup-shaped packaging container, and store it in a decompression tank. By doing so, dissolved oxygen in foods and the like is eliminated. In other words, a maximum of 41.4 mg / L of dissolved oxygen, such as non-dried foods containing liquid, can be eliminated to 2.0 mg / L or less by vacuum degassing at 30 mmHg for about 60 minutes using a normal vacuum tank. Things.

Further, if foods are heated to about 60 ° C. in advance so that the quality of the foods does not deteriorate, and then degassed under reduced pressure to dissolve carbon dioxide, the oxygen due to the temperature rise can be increased. Due to the decrease in the amount of dissolved, dissolved oxygen in foods will be effectively eliminated, and in combination with the above-described method of high-pressure sterilization while controlling the temperature,
It is possible to further improve the sterilization effect in the high-pressure sterilization treatment.

Further, instead of the vacuum degassing treatment of the present invention, a method of eliminating dissolved oxygen in foods and the like by using an oxygen absorbent or the like can be considered, but it takes time to absorb dissolved oxygen. In addition, oxygen absorbers and the like suitable for non-dry foods including liquids are not currently being developed.

[0023]

[Function] Prevents the growth of bacteria such as foods by dissolving carbon dioxide in foods in advance or replacing residual air in packaging containers filled with foods with carbon dioxide. For the purpose of so-called bacteriostatic action, it has been conventionally used in gas replacement packaging and the like, but no bactericidal action of carbon dioxide itself has been observed (see Example 1). In addition, no bacteriostatic action of carbon dioxide has been observed on yeasts in fungi.

In the case of subjecting foods and the like to high-pressure sterilization at 1000 atm or more according to the present invention, carbon dioxide dissolved (substituted) in foods and the like is used in the high-pressure sterilization as shown in Examples described later. It is clear that the bactericidal effect is improved, and as shown in the examples below,
It is clear that oxygen dissolved in foods and the like reduces the bactericidal effect in the high-pressure sterilization treatment. However, the present inventors could not elucidate what action of carbon dioxide or oxygen would increase or decrease the bactericidal effect in the high-pressure sterilization treatment.

[0025]

【Example】

<Example 1> 10 ml of washed bacterial cell suspension of baker's yeast (Saccharomyces cerevisiae IAM4125) having a bacterial count of 6.0 × 10 ⁷ cells / ml was filled into a stretched nylon / unstretched polypropylene bag at 25 ° C. Then, 9 bags each of which were sealed by excluding air in the bag and sealed by the presence of 2 ml of carbon dioxide, nitrogen, and air in the bag, and made into 4 types of test specimens did.

Next, a high-pressure processing apparatus (MF
P-7000, manufactured by Mitsubishi Heavy Industries KK), and subjected to high-pressure sterilization treatment of 3 bags each of 4 types of test specimens at 20 ° C water as a pressure medium at 3000 atm for 15 seconds. Each of the three bags of the test specimens was similarly subjected to a high-pressure sterilization treatment at 3000 atm for 60 seconds, and then the remaining 4 bags not subjected to the high-pressure sterilization treatment.
The number of surviving bacteria was measured by a pour method together with three bags of each type of test body. Table 1 shows the surviving cell count (average value of 3 bags, number / ml) and the bactericidal effect (log surviving cell count / 6.0 × 10 ⁷ ).

[0027]

[Table 1]

That is, in the first embodiment, in the high-pressure sterilization treatment using water at 20 ° C. as a pressure medium at 3,000 atm for 15 seconds, the case where carbon dioxide is present in the packaging container and the case where air is excluded (so-called, (Vacuum packaging) or replace with nitrogen (
A clear difference (1.6 digits, about 40 times) was observed in the effect of the high-pressure sterilization treatment in the case of so-called gas replacement packaging. In addition, the pressurization time was shortened (5 minutes to 60 seconds) compared to the normal high-pressure sterilization treatment for baker's yeast, and the high-pressure sterilization treatment at 3000 atmospheres for 60 seconds was performed when carbon dioxide was present in the packaging container. Was completely sterilized because no surviving bacteria could be detected, but when air was removed or replaced with nitrogen, a bactericidal effect of about 4 orders of magnitude (10,000 times) or more, but a considerable number of surviving bacteria Bacteria were detected. In addition, it was confirmed that when air (21% oxygen) was present in the packaging container, the sterilization effect in the high-pressure sterilization treatment was reduced. Further, in Example 1, without performing the high-pressure sterilization treatment,
With respect to the same specimen which was stored at normal pressure at 5 ° C. for 5 minutes, no change in the number of bacteria (bactericidal action) was observed in the presence of carbon dioxide and the like.

Example 2 10 ml of a washed cell suspension of baker's yeast (Saccharomyces cerevisiae IAM4125) having a cell count of 9.2 × 10 ⁷ cells / ml was subjected to stretching nylon / unstretched polypropylene at 25 ° C. Fill the bag, make each bag contain 8.0 ml, 4.0 ml, 2.0 ml, 1.0 ml, and 0.0 ml of carbon dioxide, and fill with nitrogen so that the total amount becomes 8.0 ml. Then, three bags each of which were sealed were made into five types of test specimens.

Next, a high-pressure processing apparatus (MF
P-7000, manufactured by Mitsubishi Heavy Industries KK), and subjected to high-pressure sterilization for 15 seconds at 3000 atm using water at 20 ° C as a pressure medium for three bags of each of the five types of test specimens. The number of surviving bacteria was measured. Number of surviving bacteria (average value of 3 bags, pcs / m
l) and bactericidal effect (log surviving bacterial count / 9.2 × 10 ⁷ )
It was shown to.

[0031]

[Table 2]

Example 2 demonstrates the relationship between the amount of carbon dioxide present and the bactericidal effect. That is, for baker's yeast, which is relatively easily subjected to high-pressure sterilization, the pressurization time is shorter than that of the normal high-pressure sterilization treatment described above (5 minutes is 1 minute).
(5 seconds) to demonstrate the relationship between carbon dioxide abundance and the bactericidal effect, with a clear difference in the autoclaving effect.
(Substantially proportional relationship) was observed.

Example 3 Bacillus natto (B) which is a kind of spoilage bacteria
acillus subtilisvar.niger), 1.0 × 10
^The suspension was suspended in a normal broth medium at ⁴ cells / ml, and at 60 ° C., 10 ml of the suspended medium was filled into a bag of stretched nylon / non-stretched polypropylene. 2.0 ml, 2.0 ml, 1.0 ml, and 0.0 ml of carbon dioxide were present, and nitrogen was sealed and sealed so that the total amount became 8.0 ml. Specimens of various types.

Next, a high-pressure processing apparatus (MF) as shown in FIG.
P-7000, manufactured by Mitsubishi Heavy Industries KK), and subjected to high-pressure sterilization for 5 minutes at 5,000 atm using 60 ° C water as a pressure medium for three bags of each of the five types of test specimens. The number of surviving bacteria was measured. Number of surviving bacteria (average value of 3 bags, number / ml)
Table 3 shows the bactericidal effect (log survival cell count / 1.0 × 10 ⁴ ).

[0035]

[Table 3]

In the third embodiment, similar to the second embodiment,
It demonstrates the relationship between carbon dioxide abundance and the bactericidal effect. That is, for bacterial spores of Bacillus natto, which is relatively difficult to sterilize by high pressure, heating and high pressure sterilization at about 60 ° C. described in the section of the means was attempted, and the amount of carbon dioxide was determined in the same manner as in Example 2. On the other hand, a clear difference (substantially proportional relationship) was observed in the effect of the high-pressure sterilization treatment.

Example 4 10 ml of a washed bacterial cell suspension of baker's yeast (Saccharomyces cerevisiae IAM4125) having a cell count of 3.9 × 10 ⁷ cells / ml was subjected to stretching nylon / unstretched polypropylene at 25 ° C. Filling the bag, simply removing the air in the bag and sealing it, do not perform vacuum degassing,
A bag sealed with 2 ml of carbon dioxide present in the bag, and subjected to a vacuum degassing treatment at 30 mmHg for 60 minutes, and 2 ml in the bag
And sealed in the presence of carbon dioxide as described above, and 12 bags each were prepared to obtain three types of test specimens. The dissolved oxygen content in the washed cell suspension after sealing was 7.5 mg / L on average, 7.5 mg / L on average, and 0.5 mg / L on average.

Next, a high-pressure processing apparatus (MF
P-7000, manufactured by Mitsubishi Heavy Industries KK), using three bags of each of the three types of test specimens at 3000
After performing high-pressure sterilization treatment for 5 seconds, 15 seconds, 30 seconds, and 45 seconds at atmospheric pressure, the number of surviving bacteria was measured by a pour method. Table 4 shows the surviving cell count (average value of 3 bags, number / ml) and the bactericidal effect (log surviving cell count / 3.9 × 10 ⁷ ).

[0039]

[Table 4]

Example 4 demonstrates the relationship between the elimination of dissolved oxygen in the washed cell suspension and the bactericidal effect. That is, for baker's yeast, which is relatively easily subjected to high-pressure sterilization, the pressurization time is shortened and changed (5 minutes to 5 to 45 seconds) from the above-described normal high-pressure sterilization treatment conditions, thereby eliminating dissolved oxygen and sterilizing effect. The effect of high-pressure sterilization in the presence of carbon dioxide was demonstrated by eliminating dissolved oxygen (reducing 7.5 mg / L to 0.5 mg / L) in the presence of carbon dioxide. Obvious difference (0.8-1.2 digits,
About 6 to 15 times).

Example 5 The orange juice immediately after the squeezing was
A high-pressure treatment device (in-house prototype device) as shown in FIG. 2 is simply subjected to high-pressure sterilization treatment, a carbon dioxide is blown into a high-pressure treatment device to be dissolved and subjected to high-pressure sterilization treatment,
After performing a vacuum degassing process at 30 mmHg for about 60 minutes, carbon dioxide was blown into the high-pressure processing device to dissolve and perform high-pressure sterilization processing, and the aseptic filling machine connected to the high-pressure processing device shown in FIG. 2 ( (Not shown)), 70 boxes x 5 each
Liquid paper container for long-term storage (aluminum foil laminated, inner volume
500 ml) to obtain three types of test specimens.

The conditions for the high-pressure sterilization treatment of this embodiment are as follows.
At 4,000 atmospheres at 25 ° C, pressurization time is shortened and changed (from 10 minutes to 1 to 10 minutes) compared to normal high-pressure sterilization treatment conditions, and 1.0 minutes, 2.5 minutes, 5.0 minutes, 7 minutes The samples were subjected to high-pressure sterilization in five stages of .5 minutes and 10.0 minutes, and each was filled with 70 boxes x 3 types of liquid paper containers for long-term storage and sealed.

With respect to the dissolved amount of carbon dioxide in this embodiment, orange juice was directly stored in a high-pressure processing chamber (10) having an internal volume of about 6.0 L in a high-pressure processing apparatus shown in FIG. Road
The air in the high-pressure processing chamber (10) is completely exhausted by (26),
After each valve is closed and sealed, low-pressure (2.0 kg / cm ² ) carbon dioxide is blown into the orange juice by aeration using the carbon dioxide pipe (27) provided in the pressure-resistant bottom (22) (dissolved). ) In which 1.2 L of carbon dioxide was dissolved in about 2 minutes in terms of normal pressure.

The method for degassing under reduced pressure of this embodiment is as follows.
Normal spray-type vacuum deaerator (Internal volume is about 200L, not shown
) At 25 ° C. and a vacuum of 30 mmHg at a spray rate of 2.1 L / min (average residence time is 60 minutes).
). In this case, the dissolved oxygen content in the orange juice before and after the degassing under reduced pressure was 6.8 mg / L on average and 0.5 mg / L on average, respectively.

Next, after storing the test specimens filled in liquid containers for long-term storage of 70 boxes × 5 stages × 3 kinds at a temperature of 30 ° C. for 30 days, swelling of the containers, turbidity of fruit juice, off-flavor, etc. Visual inspection for abnormalities. Table 5 shows the number of abnormal occurrence boxes in each of 70 boxes.

[0046]

[Table 5]

In Example 5, it is assumed that the orange juice immediately after the squeezed juice is subjected to high-pressure sterilization, and then filled in a liquid paper container for long-term storage and marketed. It demonstrates the effect. That is,
A pressure treatment time was shortened and changed from the normal pressure sterilization treatment conditions, and the pressure treatment time was simply changed. This is a comparison of the number of abnormal occurrence boxes after storage for a period of days, and a clear difference in the pressurization time between complete sterilization and no occurrence of abnormalities (10 minutes is 5.0 to 2.5 minutes).
) Was observed in minutes.

[0048]

As shown in the above examples, when carbon dioxide is present in a sealed packaging container filled with foods and the like, the carbon dioxide dissolves in the foods and the like at the same time as pressurization.
It is clear that the sterilization effect in the high-pressure sterilization treatment is improved. That is, such as non-dried foods containing a liquid for long-term storage, in the above-mentioned heat sterilization method, a high-pressure sterilization method that can solve the problems such as destruction of nutritional components and deterioration of taste, the high-pressure sterilization method of the present invention Improves disinfection effect by dissolving carbon dioxide in foodstuffs in advance and dissolving carbon dioxide by eliminating dissolved oxygen in foodstuffs, etc., and reduces pressurization pressure and pressurization time The present invention is to provide a stable high-pressure sterilization treatment method which is capable of shortening and shortening and having a high sterilization effect.

In the high-pressure sterilization method of the present invention, the conventional gas replacement and packaging method of carbon dioxide and nitrogen is used for the high-pressure sterilization method, and the foods that can be sterilized as described above, For the use of packaging containers that can be used or conventionally known gas replacement and filling devices, high-pressure sterilization can be performed as it is with almost no restrictions, and is a general-purpose and convenient high-pressure sterilization method.
An object of the present invention is to provide a high-pressure sterilization method capable of preventing rancidity and deterioration of non-dry foods containing liquid as a content, which is also a feature of the gas replacement packaging method.

Further, regarding the method of the present invention for dissolving carbon dioxide in foods and the like simultaneously with the high-pressure sterilization treatment, the present inventors directly blow carbon dioxide into a high-pressure treatment apparatus as shown in FIG. The present invention has devised a method (apparatus) for continuously performing high-pressure sterilization processing of dissolved liquid foods, etc., thereby improving the efficiency of high-pressure sterilization processing and reducing processing costs.

[Brief description of the drawings]

FIG. 1 is an explanatory view of a conventionally known high-pressure processing apparatus in a high-pressure sterilization processing method of 1,000 atm or more of the present invention.

FIG. 2 is an explanatory view of an apparatus for continuously performing high-pressure sterilization by directly blowing carbon dioxide into a high-pressure processing apparatus in the high-pressure sterilization processing at 1,000 atm or more of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 ... High pressure processing chamber 11 ... Pressure resistant container 12 ... Pressurized piston 13 ... Hydraulic chamber 14 ... Hot water pipe 15 ... Hydraulic pipe 16, 21 ... Pressure lid 17 ... Hot water jacket 22 ... Pressure bottom 23, 24 ... Food pipe ( IN, OUT) 25,26 ... Air line (IN, OUT) 27 ... Carbon dioxide line 28 ... High pressure water line 29 ... Folding type pressurizer

Claims (4)

(57) [Claims] 1. When foods and the like are subjected to high-pressure sterilization treatment at a pressure of 1000 atm or more, carbon dioxide is added to the foods or the like at a volume ratio in advance or simultaneously with the high-pressure treatment.
A high-pressure sterilization method characterized by dissolving carbon dioxide in a range of 0.3 to 0.6 with respect to 1.0 . 2. A food container or the like is filled and sealed in a packaging container.
In the case of high pressure treatment of 1000 atmospheres or more, part of the residual air in the packaging container is replaced with carbon dioxide and sealed.
And, in the volume ratio, for foods 1.0, carbon dioxide
A high-pressure sterilization method characterized by dissolving in the range of 0.3 to 0.6 . The wherein all of residual air in the packaging container, and sealed by replacing the mixed gas of carbon dioxide and nitrogen, volume ratio
With respect to 1.0 foods, 0.3 to 0.1 carbon dioxide is added.
The high-pressure sterilization method according to claim 2 , wherein the dissolution is performed in the range of 6 . And wherein foods, in the case of high-pressure sterilization of more than 1000 atm, pre, characterized in that to eliminate dissolved oxygen, such as foods, claims 1 to請
The method for autoclaving according to any one of claims 3 to 9 .